Preparation of a powdered vinegar

Patent metadata

Field	Value
Publication number	US-10752871-B2
Application number	US-201314418396-A
Country	US
Kind code	B2
Filing date	Jul 31, 2013
Priority date	Aug 1, 2012
Publication date	Aug 25, 2020
Grant date	Aug 25, 2020

Abstract

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.

First claim

The invention claimed is:

1. A process of producing a free-flowing powdered vinegar, comprising:
(a) adjusting the pH of a first liquid vinegar to a value between 5.5-10.0 to obtain a neutralized vinegar, the pH adjustment comprising adding a neutralizing agent selected from the group consisting of sodium hydroxide, potassium hydroxide, sodium (bi) carbonate, potassium (bi) carbonate and mixtures thereof;
(b) drying the neutralized vinegar at a temperature in excess of 60° C. 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, obtaining a free-flowing powdered vinegar, comprising:
80-100 wt. % of the combination of vinegar derived free and neutralized acids by weight of dry matter;
40-92 wt. % sodium and potassium salts of vinegar derived acid by weight of dry matter;
at least 3.5 wt. % of free acid; and
9-35 wt. % water,
wherein more than 90 wt. % of free and neutralized acids of both the first liquid vinegar and the second liquid vinegar is acetic acid in free and neutralized form, and wherein the first and second vinegar each contain at least 4% (w/v) free acid, wherein, during (c), the vinegar derived particles are agitated and the temperature of the vinegar derived particles and second liquid vinegar is cooled to stay below 54° C. to produce the free-flowing powdered vinegar, and wherein Na + represents at least 50 mol % of the cations of the salts that are contained in the powdered vinegar.

2. The process according to claim 1 , wherein free and neutralized vinegar derived acids together represent 90-100 wt. % of the dry matter in the powdered vinegar.

3. The process according to claim 1 , wherein free vinegar derived acid and neutralized vinegar derived acid in the powdered vinegar are present in a weight ratio of 1:30 to 1:5.

4. The process according to claim 1 , wherein the first liquid vinegar contains 10-40% (w/v) free acid.

5. The process according to claim 1 , wherein the vinegar derived particles have a volume weighted average diameter of 50-500 μm.

6. The process according to claim 1 , wherein the second liquid vinegar comprises 20-55% (w/v) free acid.

7. The process according to claim 1 , wherein the second liquid vinegar is sprayed onto the vinegar derived particles.

8. The process according to claim 1 , wherein the pH of the first liquid vinegar is adjusted to a value within the range of 6.0-8.0.

9. A powdered vinegar in the form of a free-flowing powder obtainable by the method according to claim 1 , comprising at least 3.5 wt. % of free acid and a water content of 6-35 wt. %.

10. A method of producing a foodstuff or beverage, comprising combining a free-flowing powdered vinegar according to claim 9 with one or more other edible or potable ingredients.

11. The method according to claim 10 , wherein the free -flowing powdered vinegar is combined with the one or more other edible or potable ingredients in an amount of 0.1-5% by weight of the foodstuff or the beverage.

12. A method of preserving a food product, comprising adding to the food product a free-flowing powdered vinegar according to claim 9 .

13. The process according to claim 1 , wherein, during (c), the vinegar derived particles are agitated and the temperature of the vinegar derived particles and second liquid vinegar is controlled to stay below 50° C.

14. The process according to claim 1 , wherein, during (c), the vinegar derived particles are agitated and the temperature of the vinegar derived particles and second liquid vinegar is controlled to stay below 35° C.

15. The process according to claim 1 , wherein, during (b), vinegar derived particles are produced having a water content of less than 3 wt. %.

16. The process according to claim 1 , wherein, during (b), vinegar derived particles are produced having a water content of less than 2 wt. %.

17. The process according to claim 1 , wherein, during (c) less than 20 wt. % of the water contained in the second liquid vinegar is lost and does not end up in the powdered vinegar.

Assignees

• Purac Biochem Bv

Inventors

• Boerefijn Renee
• Orlovic Marija
• Maarschalk Kees Van Der Voort

Classifications

• A23B2/729

  Organic compounds; Microorganisms; Enzymes · CPC title

• A23L13/42

  Additives other than enzymes or microorganisms in meat products or meat meals · CPC title

• A23B4/20

  Organic compounds; Microorganisms; Enzymes · CPC title

• C12J1/00 Primary

  Vinegar; Preparation or purification thereof · CPC title

• A23B4/12

  Preserving with acids; Acid fermentation · CPC title