Corbion has been granted a European patent for its vinegar powder that covers a composition and process for producing the powdered vinegar, and use of it as a preservative in meat and other food and beverages.
These powdered vinegars were developed early in this decade for natural meat and poultry products.
This natural ingredient extends shelf life and keeps food safe while delivering consumer friendly labeling.
Equivalent patent applications are pending in the US and Canada.
“Corbion scientists developed a process for the production of a powdered vinegar that is ideal for ready-to-eat and fresh meat and poultry products,” says David Charest, VP, meat industry.
“Using powdered vinegar allows manufacturers an easy solution to provide cleaner labels, visually appealing and delicious products consumers want, along with microbial stability and prolonged shelf life.”
