- Product Details
- {{item.text}}
Quick Details
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Type:
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Apple Extract
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Place of Origin:
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Shaanxi, China
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Brand Name:
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Wellgreen
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Model Number:
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WG-ACV05
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Product Name:
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Apple Cider Vinegar Powder
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Latin Name:
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Malus domestica
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Appearance:
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Off-white powder
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Specification:
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5%, 8%, 10%
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Solubility:
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100% Water soluble
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pH:
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2.5-4.5
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Certificate:
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ISO9001/Halal/Kosher/FAM-QS
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Sample:
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10-20g
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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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Solvent Extraction
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Grade:
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Food Grade, Food Grade
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Type:
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Apple Extract
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Place of Origin:
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Shaanxi, China
-
Brand Name:
-
Wellgreen
-
Model Number:
-
WG-ACV05
-
Product Name:
-
Apple Cider Vinegar Powder
-
Latin Name:
-
Malus domestica
-
Appearance:
-
Off-white powder
-
Specification:
-
5%, 8%, 10%
-
Solubility:
-
100% Water soluble
-
pH:
-
2.5-4.5
-
Certificate:
-
ISO9001/Halal/Kosher/FAM-QS
-
Sample:
-
10-20g
-
Shelf Life:
-
2 years
Halal All Natural Suppliers 5 Vs Liquid Organic Reviews Benefits Bulk Apple Cider Vinegar Powder
Apple Cider Vinegar Powder is a convenient dry form of apple cider vinegar. It is produced from the juice of apples that have been converted to vinegar through the use of modern fermentation methods.
Apple Cider Vinegar Powder otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or Organic Apple Cider Vinegar Powder apple must have 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.
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Product Name
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Apple Cider Vinegar Powder
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Latin Name
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Malus pumila Mill
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Part Used
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Apple
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Specification
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5%, 8%, 10%
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Appearance
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Off-white powder
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