PREPARATION OF A POWDERED VINEGAR
The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.
1 . A powdered vinegar, comprising:
3.5 to 20 wt. % free vinegar-derived acid;
40 to 92 wt. % neutralized vinegar-derived acid; and
4 to 20 wt. % water,
wherein:
the free vinegar-derived acid and neutralized vinegar-derived acid are present at a weight ratio of 1:30 to 1:5.
2 . The powdered vinegar of claim 1 , comprising 3.5 to 15 wt. % free vinegar-derived acid.
3 . The powdered vinegar of claim 1 , comprising 3.8 to 20 wt. % free vinegar-derived acid.
4 . The powdered vinegar of claim 1 , comprising 3.8 to 15 wt. % free vinegar-derived acid.
5 . The powdered vinegar of claim 1 , comprising 50 to 90 wt. % neutralized vinegar-derived acid.
6 . The powdered vinegar of claim 1 , comprising 50 to 85 wt. % neutralized vinegar-derived acid.
7 . The powdered vinegar of claim 1 , comprising 4 to 15 wt. % water.
8 . The powdered vinegar of claim 1 , comprising 9 to 15 wt. % water.
9 . The powdered vinegar of claim 1 , wherein the free vinegar-derived acid and neutralized vinegar-derived acid are present at a weight ratio of 1:27 to 1:6.
10 . The powdered vinegar of claim 1 , wherein the free vinegar-derived acid and neutralized vinegar-derived acid are present at a weight ratio of 1:25 to 1:8.
11 . The powdered vinegar of claim 1 , wherein a total of the free vinegar-derived acid and the neutralized vinegar-derived acid represents 50% to 100% of dry matter in the powdered vinegar.
12 . The powdered vinegar of claim 1 , wherein a total of the free vinegar-derived acid and the neutralized vinegar-derived acid represents 50% to 80% of dry matter in the powdered vinegar.
13 . The powdered vinegar of claim 1 , wherein Na + represents at least 90 mol. % of cations of salts in the powdered vinegar.
14 . The powdered vinegar of claim 1 , wherein the powdered vinegar has a volume weighted average diameter of 50 to 400 μm.
15 . The powdered vinegar of claim 1 , wherein the powdered vinegar has a volume weighted average diameter of 150 to 350 μm.
16 . The powdered vinegar of claim 1 , wherein at least some of the water is present in hydrated salts.
17 . The powdered vinegar of claim 1 , wherein a ratio of the free vinegar-derived acid to the water is greater than 1.6.
18 . The powdered vinegar of claim 1 , wherein a ratio of the free vinegar-derived acid to the water is greater than 2.1.
19 . The powdered vinegar of claim 1 , wherein a ratio of the free vinegar-derived acid to the water is greater than 3.75.
20 . A method of producing a powdered vinegar, the method comprising:
combining a liquid vinegar with vinegar-derived particles comprising neutralized vinegar-derived acid and water.
21 . The method of claim 20 , wherein a ratio of the free vinegar-derived acid to the water is greater than 1.6.
22 . The method of claim 20 , wherein the vinegar-derived particles comprise free vinegar-derived acid or a water content of less than 5 wt. %.
23 . The method of claim 20 , wherein the liquid vinegar comprises 20-55% (w/v) free vinegar-derived acid.
24 . The method of claim 20 , wherein the liquid vinegar and the vinegar-derived particles are combined in a weight ratio of 1:15 to 60:40.
25 . The method of claim 20 , wherein free vinegar-derived acid and the neutralized vinegar-derived acid are present in the powdered vinegar in a weight ratio of 1:30 to 1:5.
26 . The method of claim 20 , wherein the powdered vinegar has a water content of 4 wt. % to 35 wt. %.
27 . The method of claim 20 , wherein the liquid vinegar has a pH of above 1.5 and less than 2.5.
28 . The method of claim 20 , wherein the temperature of the vinegar-derived particles and liquid vinegar stays below 54° C.
29 . The method of claim 20 , wherein water loss during the combining is below 20%.
30 . A powdered vinegar product, obtained by the method of claim 20 .