Vinegar has been around for more than 10,000 years and it’s still one of the most popular condiments. Cane vinegar is one of the kinds that people use in the Philippines where sugarcane is grown best.
Vinegar comes from the Latin word vinum acre, which means “sour wine.” It is a liquid with a sour taste that comes from the fermentation of wine and its by-products. It can also come from other things that ferment, like sugar cane. The latter has 3–5% acetic acid and small amounts of tartaric acid and citric acid. The most interesting thing about cane vinegar and other types of vinegar that are similar to it is that it can be used as a seasoning to make delicious dishes, like the famous vinaigrettes.
Vinegar can also be made from malted barley, apple juice, oranges, bananas, honey, and plums, in addition to wine. This can be made from almost any raw material containing sugar or starches that can be degraded to their simplest forms.
Vinegar’s nutritional value
Vinegar, regardless of its source, has no calories. A 100-milliliter serving contains only four calories. Because the sugar is converted into acetic acid, it is removed from the final product. Water accounts for nearly 98% of the total. Potassium, phosphorus, sodium, and magnesium are its most important minerals. However, they are insufficient to meet a person’s daily needs.
From Sugar Cane to Vinegar
Vinegar is the result of two fermentations that take place one after the other. In the first step, yeasts convert sugar into alcohol and carbon dioxide (CO2). This is alcoholic fermentation, which takes place in the absence of oxygen.
Acetobacter converts the alcohol to acetic acid during the second fermentation, also known as acetification. Furthermore, several intermediate chemicals are produced, which are responsible for the final features.
Sugar cane is a sugar-rich raw source for yeast. It is also gathered and crushed to extract the juice, which contains simple carbohydrates and is used to make white sugar, brown sugar, and molasses. Vinegar can also be made from sugarcane juice. This is accomplished by simmering it until a syrup is created, which is then fermented to produce alcohol.
Acetobacter oxidizes the alcohol to acetic acid while controlling the pH, total acidity, and fermenting bacteria count to produce cane vinegar. This produces a young vinegar, which is then bottled for maturity and clarification before filtering, pasteurizing, and bottling.
Because it is less sour than distilled vinegar, it has a moderate, light, and spicy flavor. The color ranges from dark yellow to golden brown, and the grade varies.
How to Order from Aslam
Philippine Aslam Corporation produces three vinegar variants: Cane Vinegar, Coconut Tuba, and Sukang Iloko. We always ensure that the quality of our products are always consistent and able to meet the clients’ needs. Wherever your business is located, we can deliver anywhere in the Philippines. You can purchase these types of packaging: Carboy (20 Liters), IBC/Square Tank (1,000 Liters), Tank Trucks (8,000/12,000 Liters), and Flexitanks (20,000 Liters).
Contact us now and let’s work together to reach more opportunities in your business!