Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates
The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
1. A concentrated, neutralized, liquid vinegar comprising at least 50% (w/w) potassium acetate, having a dry solids level of 60-70% (w/w) and a pH between 7.5 and 9 and being obtainable by a process, comprising:
(a) adding an alkaline potassium compound to a liquid vinegar to achieve a molar ratio of potassium cations to acetate anions of more than 0.8:1 to produce a neutralized liquid vinegar having a pH between 7.5 and 9; and
(b) concentrating the neutralized liquid vinegar to a dry solids level of 60-70% (w/w) by evaporation.
2. A concentrated neutralized, liquid vinegar with a total acidity based on acetic acid of at least 500 mmol per 100 g, comprising potassium cations in an amount of at least 50 (mol) % of the total amount of cations present, having a pH between 7.5 and 9, and having a dry solids level of 60-70% (w/w).
3. A concentrated neutralized, liquid vinegar comprising at least 50% (w/w) potassium acetate having a dry solids level of 60-70% (w/w) and a pH between 7.5 and 9.
4. The concentrated neutralized, liquid vinegar according to claim 3 , comprising at least 55% (w/w) potassium acetate.
5. The concentrated neutralized, liquid vinegar according to claim 4 , comprising at least 60% (w/w) potassium acetate.
6. The concentrated, neutralized, liquid vinegar according to claim 1 , wherein the concentrating comprises heating of the neutralized liquid vinegar to a temperature between 20-120° C.
7. The concentrated, neutralized, liquid vinegar according to claim 6 , wherein the neutralized liquid vinegar is heated to a temperature between 40-110° C.
8. The concentrated, neutralized, liquid vinegar according to claim 1 , wherein the process further comprises (c) cooling the neutralized liquid vinegar to a temperature between 0-35° C.
9. A process of producing a liquid food preservation product, comprising combining the concentrated, neutralized, liquid vinegar according to claim 1 with a composition comprising one or more organic acids and/or organic acid salts to obtain a liquid food preservation product.
10. A process of producing a liquid food preservation product, comprising combining the concentrated neutralized vinegar according to claim 2 with a composition comprising one or more organic acids and/or organic acid salts to obtain a liquid food preservation product.
11. A process of producing a liquid food preservation product, comprising combining the concentrated neutralized vinegar according to claim 3 with a composition comprising one or more organic acids and/or organic acid salts to obtain a liquid food preservation product.