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Blood Orange VinegarMalic aci

Malic Acid is an organic compound.

Malic acid contributes to the sourness of green apples. It is present in grapes and in most wines with concentrations sometimes as high as 5 g/l. It confers a tart taste to wine, although the amount decreases with increasing fruit ripeness. The process of malolactic fermentation converts malic acid to much milder lactic acid. Malic acid occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.

Citric acid

Citric acid is a weak organic acid.

It is a natural preservative/conservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, and therefore occurs in the metabolism of virtually all living things. Citric acid exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits (about 47 g/L in the juices).

Ascorbic acid

Ascorbic acid is a naturally occurring organic compound with antioxidant properties.

Ascorbic acid is one form ("vitamer") of vitamin C. Because it is derived from glucose, many animals are able to produce it, but humans require it as part of their nutrition. Ascorbic acid and its sodium, potassium, and calcium salts are commonly used as antioxidant food additives. These compounds are water-soluble and thus cannot protect fats from oxidation: For this purpose, ascorbic acid can be used as food antioxidants.


Pectin is contained in the primary cell walls of plants that are grown on land.

It is produced commercially, mainly extracted from citrus fruits, and is used in food as a gelling. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.Consumption of pectin has been shown to reduce blood cholesterol levels. The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.

Natural Food Coloring

A growing number of natural food dyes are being commercially produced, partly due to consumer concerns surrounding synthetic dyes. Therefore only natural occurring pigment is found in our products:

Betanin extracted from beets