SafePlate® Vinegar
Looking for a label-friendly way to inhibit the growth of pathogens and spoilage organisms while enhancing the natural flavor of a food product from vinegar? Look no further! SafePlate® Vinegar is a water-soluble, free-flowing powder is designed to extend the shelf-life of meat, poultry, and seafood products and is buffered to a level that improves texture, reduces purge, and helps retain the fresh color of meat products. Depending on the microbial control needed, SafePlate® Vinegar can be included at 0.10% to 1.0% of the finished product weight. Extremely versatile and easy to use, the free-flowing powder can be added dry directly to food or re-hydrated for use in brines or marinades for injection, tumbling, or surface spraying.
- Low organoleptic qualities, superior antimicrobial performance
- Synergistic blends available with SafePlate® Cultured Onion and Cultured Dextrose
- Low sodium, potassium-based option available – Ask us about KV800!
- Buffered to a pH ranging from 5.6 – 6.0 ideal for all food products
- Label: “Vinegar” or “Dried vinegar”
Applications
- Bacon
- Hot Dogs
- Sausages
- Ham
- Deli Meats
- Jerky
- Dry-cured meat
- Poultry
- Sous Vide Cooked Meats
- Seafood
- Pet food
- Pet treats
Benefits
- Standardized options for seamless replacement of competitive solutions for a lower cost-in-use
- Water-dispersible, free-flowing, and low hygroscopicity for ease-of-use and versatility in all production settings
- Excellent for use in seasoning blends