BUFFERED VINEGAR PRODUCTS WITH REDUCED COLOR, ODOR, AND FLAVOR AND METHODS OF PRODUCING THE SAME
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United States of America
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Feb 24, 2022
app pub date -
Aug 20, 2020
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Aug 20, 2020
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Abstract
Embodiments of the present disclosure provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same. The methods include combining a buffered vinegar product with an activated carbon in a batch or continuous process. The methods can be configured to maintain a total acetate content of the buffered vinegar product.
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