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 free flowing powdered vinegar, comprising free vinegar derived acid and neutralized vinegar derived acid in an amount of 80-100% of the dry matter that is comprised in the powdered vinegar, wherein more than 90% of the free vinegar derived acid and neutralized vinegar derived acid is acetic acid in free and neutralized form, wherein Na + represents at least 90 mol. % of the cations of salts that are contained in the powdered vinegar, wherein the powdered vinegar has a water content of 9-15 wt. %, at least a fraction of the water being present as a component of hydrated salt, wherein free vinegar derived acid and neutralized vinegar derived acid are contained in the powdered vinegar in a weight ratio of not more than 1:8, respectively, and wherein the content of free vinegar derived acid is 3.5-20 wt. %.
2. The powdered vinegar according to claim 1 , wherein the content of free vinegar derived acid is 3.8-20 wt. %.
3. The powdered vinegar according to claim 2 , wherein the content of free vinegar derived acid is 4.0-15 wt. %.
4. The powdered vinegar according to claim 1 , comprising a total amount of neutralized vinegar derived acid within the range of 40-92 wt. % by weight of dry matter.
5. The powdered vinegar according to claim 1 , wherein the powdered vinegar has a volume weighted average diameter of 50-600 μm.
6. The powdered vinegar according to claim 5 , wherein the powdered vinegar has a volume weighted average diameter of 100-500 μm.
7. The powdered vinegar according to claim 6 , wherein the powdered vinegar has a volume weighted average diameter of 150-350 μm.
8. The powdered vinegar according to claim 1 , wherein the powdered vinegar has a bulk density in the range of 300-600 kg/m 3 .
9. The powdered vinegar according to claim 8 , wherein the powdered vinegar has a bulk density in the range of 350-450 kg/m 3 .
10. A process of producing a powdered vinegar according to claim 1 , comprising:
(a) adjusting the pH of a first liquid vinegar to a value within the range of 5.5-7.0 to obtain a neutralized vinegar;
(b) drying the neutralized vinegar to produce vinegar derived particles having a water content of less than 5 wt. %;
(c) combining a second liquid vinegar with the vinegar derived particles in a weight ratio of 1:15 to 1:1, wherein, the vinegar derived particles are agitated and the temperature of the vinegar derived particles and second liquid vinegar is controlled to stay below 54° C.
11. The process according to claim 10 , wherein the first liquid vinegar comprises 10-40% (w/v) free acid.
12. The process according to claim 10 , wherein the neutralized vinegar is dried to produce vinegar derived particles having a volume weighted average diameter of 50-500 μm.
13. The process according to claim 10 , wherein the second liquid vinegar comprises 20-55% (w/v) free acid.
14. The process according to claim 10 , wherein the second liquid vinegar is combined with the vinegar derived particles by spraying the second liquid vinegar onto the vinegar derived particles.
15. The process according to claim 10 , wherein the pH of the first liquid vinegar is adjusted to a value within the range of 6.0-7.0.
16. A method of producing a foodstuff or a beverage, the method comprising combining one or more other edible or potable ingredients with a free flowing powdered vinegar, comprising free vinegar derived acid and neutralized vinegar derived acid in an amount of 80-100% of the dry matter that is comprised in the powdered vinegar, wherein more than 90% of the free vinegar derived acid and neutralized vinegar derived acid is acetic acid in free and neutralized form, wherein Na + represents at least 90 mol. % of the cations of salts that are contained in the powdered vinegar, wherein the powdered vinegar has a water content of 9-15 wt. %, at least a fraction of the water being present as a component of hydrated salt, wherein free vinegar derived acid and neutralized vinegar derived acid are contained in the powdered vinegar in a weight ratio of not more than 1:8, respectively, and wherein the content of free vinegar derived acid is 3.5-20 wt. %.