Apple cider vinegar powder is a dried form of fermented apple cider vinegar, supplied to food and supplement manufacturers as a free-flowing powder with a declared acetic acid content. This article covers how the powder is made, what the specification normally contains, and the documentation a B2B buyer should expect.
Composition and Source
Apple cider vinegar is produced from apple juice in two fermentation steps. Yeast first converts the sugars in the juice to ethanol, and acetic acid bacteria – principally the genus Acetobacter – then oxidise the ethanol to acetic acid. The result is a liquid vinegar whose acidity is defined by its acetic acid content.
To make the powder, the liquid vinegar is dried, usually by spray drying with a carrier, or by freeze drying. Both routes keep the material free-flowing and stable in dry blends, and both avoid the transport weight, packaging and acidity handling problems of the liquid.
- Acetic acid – the principal acid and the component on which the powder is normally standardised.
- Residual apple solids – sugars, organic acids (malic and citric), pectin and polyphenols carried over from the juice, which is why the powder retains the colour and aroma of cider vinegar.
- Water – kept low by the drying step; moisture content is a routine release parameter.
Standardisation and Specification
Standard market grades are available, and custom specifications can be produced to order. Exact parameters are confirmed per order and stated in the batch Certificate of Analysis.
| Item | Value |
| Product name | Apple cider vinegar powder |
| Source | Apple cider vinegar from fermented apple juice |
| Standardisation | Standard market grades available; custom standardisation on request |
| Acetic acid content | Confirmed per order and stated in the batch COA |
| Form | Free-flowing powder |
| Carrier | Confirmed per order |
| Moisture | Measured as a release parameter on each batch |
| Packaging | 25 kg fiber drum with food-grade inner liner |
| Documents | COA, MSDS, specification sheet, allergen statement |
| Certifications | ISO9001, ISO22000, FSSC22000, HACCP, cGMP, FAMI-QS; HALAL, KOSHER, NOP, EOS where applicable |
Two practical points matter when specifying the powder. First, the acetic acid content of the powder is not the same number as the acidity of a liquid vinegar, so the figure must be quoted on a powder basis. Second, the drying route and the carrier influence taste and hygroscopicity, so they should be agreed at enquiry.
Quality and Documentation
Manufacturing is carried out under ISO9001, ISO22000, FSSC22000, HACCP, cGMP and FAMI-QS management systems, and the product range is certified for HALAL, KOSHER, NOP and EOS (organic) where applicable. Certificates are available on request.
- Certificate of Analysis (batch specific)
- Material Safety Data Sheet
- Technical specification sheet
- Allergen statement
- Heavy-metal, microbiology and pesticide-residue test data as agreed for the target market
Applications
- Capsules, tablets and sachets for dietary supplements
- Instant drink powders and functional beverage mixes
- Gummies and chew formats, where micro-encapsulation or coating reduces the sharp acid taste
- Snack bars and dry food blends, where the powder acts as an acidulant as well as a flavour component
- Clean-label acidification in food applications
Related Products
Related materials in the range include bulk apple cider vinegar powder and apple fruit powder.
Samples and Enquiries
Evaluation samples are available for qualified enquiries, together with the technical specification sheet and bulk quotation on request. Contact liu@wellgreenxa.com or use the contact form.
This page describes an industrial botanical ingredient for business-to-business use. It is not intended to diagnose, treat, cure or prevent any disease, and is not intended for direct consumer use.
