- Product Details
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Quick Details
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Type:
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Apple Juice Powder
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Place of Origin:
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Shaanxi, China
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Brand Name:
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Youth
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Model Number:
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Apple Juice Powder
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Product Name:
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Apple Pectin Extract Powder Organic Apple Fruit Fiber Powder
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Latin name:
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Malus domestica
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Appearance:
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Off-white Fine Powder
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Specification:
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Juice Powder
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Test Method:
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TLC
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COA:
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Available
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Stock:
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In Stock
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Shelf Life:
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2 Years
Quick Details
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Form:
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Powder
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Extraction Type:
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Liquid-Solid Extraction
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Grade:
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Health Care/Food Grade
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Type:
-
Apple Juice Powder
-
Place of Origin:
-
Shaanxi, China
-
Brand Name:
-
Youth
-
Model Number:
-
Apple Juice Powder
-
Product Name:
-
Apple Pectin Extract Powder Organic Apple Fruit Fiber Powder
-
Latin name:
-
Malus domestica
-
Appearance:
-
Off-white Fine Powder
-
Specification:
-
Juice Powder
-
Test Method:
-
TLC
-
COA:
-
Available
-
Stock:
-
In Stock
-
Shelf Life:
-
2 Years
Product Description
Apple Cider Vinegar Powder otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amrber color. Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed.
ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid. Bacteria and Yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste.
ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid. Bacteria and Yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste.
COA
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tems
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Standards
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Results
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Physical Analysis
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|
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Description
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White powder
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Complies
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Assay
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8%
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Complies
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Mesh Size
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100 % pass 80 mesh
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Complies
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Ash
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≤ 5.0%
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2.85%
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Loss on Drying
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≤ 5.0%
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2.85%
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Chemical Analysis
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|
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Heavy Metal
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≤ 10.0 mg/kg
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Complies
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Pb
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≤ 2.0 mg/kg
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Complies
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As
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≤ 1.0 mg/kg
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Complies
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Hg
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≤ 0.1 mg/kg
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Complies
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|
Microbiological Analysis
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|
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Residue of Pesticide
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Negative
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Negative
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Total Plate Count
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≤ 1000cfu/g
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Complies
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Yeast&Mold
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≤ 100cfu/g
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Complies
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E.coil
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Negative
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Negative
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Salmonella
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Negative
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Negative
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Application
1. Widely used in health care products;
2. Widely added to food and beverage;
2. Widely added to food and beverage;
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