Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Calcium, Vinegar
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 0.5-0.75%
- Recommended Uses & Known Applications
- Probake® Calcium Neutralized Dry Vinegar is an effective growth inhibitor of most bacteria and to a limited extent mold. It can be used as a direct replacement for calcium acetate and be used in for example bakery applications where propionates are not desired.
- In bakery applications the recommended dosage for Probake® Calcium Neutralized Dry Vinegar is 0.5 - 0.75% based on flour weight.
- In other applications, the dosage depends on many factors like initial contamination, environment, and shelf-life demands. In all cases, it is advisable to carry out a challenge or shelf-life test, so that the precise effects on odor, flavor, product structure, and microbial control can be determined.
- Other applications include antimicrobial, buffering agent, stabilizer, firming agent, leavening agent, calcium fortification, etc.
Properties
Regulatory & Compliance
- Regulatory Clearances
Probake® Calcium Neutralized Dry Vinegar is a calcium buffered dry vinegar, produced from naturally fermented vinegar. According to FSIS and EU legislation it can therefore be labeled as a Dry Vinegar and no additional labeling is required. Before use please carefully check local legislation.
This product is produced from naturally fermented vinegar and can be labeled as Dry Vinegar or Neutralized Vinegar according to FSIS and EU-legislation. This product is produced in the Netherlands.
Packaging & Availability
- Packaging Information
Probake® Calcium Neutralized Dry Vinegar is available in 20kg bags.