Method of producing a vinegar-derived food additive
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United States of America
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Mar 4, 2025
Grant Date -
Dec 21, 2023
app pub date -
May 23, 2023
filing date -
May 23, 2023
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Abstract
A vinegar-derived food additive, methods of making, uses thereof. A vinegar-derived food additive may be an antimicrobial or a buffering food additive. A vinegar-derived food additive may comprise vinegar-derived acetate in the form of a dry powder or solution. Vinegar-derived acetate may have a pH of about 4.5 to about 10.0. Vinegar may be treated with basic neutralizing agent to produce partially-neutralized vinegar having a pH of below about 7.0. Partially-neutralized vinegar may be dried to produce a vinegar-derived acetate dry powder. Untreated vinegar may be added back produce vinegar-derived acetate dry powder or solution having a pH of about 4.5 to about 10.0. Antimicrobial food additives may have a pH of about 4.5 to about 7.0. Buffering food additives may a pH of about 7.0 to about 10.0. Vinegar-derived food additives may be used to process foods and beverages.
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