Apple Cider Vinegar Powder

Description: Naturally fermented apple cider vinegar with ‘Mother’

Extraction Process: Apple Cider Vinegar Powder is made from Australian Granny Smith Apples. Botanical Innovations apples are sourced primarily from Central West NSW. The growing temperature ranges from -10 to 40 degrees celsius. This unique climate creates a unique phenolic profile.

Characteristics: Botanical Innovations apples are sourced primarily from Central West NSW. The growing temperature ranges from -10 to 40 degrees celsius. This unique climate creates a unique phenolic profile.

Active Compounds:  Apple Cider Vinegar Powder contains the following highly concentrated natural compounds including “Mother” and POLYPHENOLS, ANTIOXIDANTS as well as ORGANIC ACIDS and ACETIC ACID

Applications

Apple Cider Vinegar Powder with ‘MOTHER” is a natural prebiotic with known vinegar benefits for nutraceutical, cosmeceutical and health and wellness applications. Prebiotics are a type of non-digestible carbohydrate that promotes the growth and activity of good bacteria in the gut.

Physical Chemical Properties:

Lead (Pb) <3ppm
Arsenic (As) < 3ppm
Cadmium (Cd) < 1ppm
Mercury (Hg) <0.1 ppm
Microbiological Specifications < 1000 cfu/g
Total plate count < 100 cfu/g
Yeasts and Moulds < 100 cfu/g
Enterobacteriaceae Absent
Escherichia coli Absent
Pseudomonas aeruginosa Absent
Staphylococcus aureus Absent
Salmonella specie Absent

 

Botanical Name Malus domestic, Malus Pumila
CAS Number 8028-52-2
Family Vinegar Powder
Origin Australia
Plant Part Fruit
Production Methodology Natural Fermentation and Drying
Aroma Characteristic Apple Vinegar
Storage 2 years unopened in original packaging