716.833.7381 info@emerfood.com

Oils and Vinegars

Emerling International Foods supplies conventional, organic, IP and non-GMO oils and vinegars used in a wide array of applications.  Various pack sizes are available.

Apple Cider Vinegar

Analytical & Sensory
Appearance: Bright amber liquid, free from cloudiness
Flavor & Aroma: Characteristic
Ingredients: Apple Cider Vinegar (diluted with water to 5% acidity)

Microbiological
The high acidity of vinegar does not support the growth of bacterial microorganisms, including but not limited to Enterobacteria, Coliforms, E. Coli, Staphylococcus, Salmonella, Listeria, Aerobic and Anaerobic sporocysts. The presence of yeasts and molds from fermentation process is limited to acceptable levels of 30 CFU/ml (+10 tol).

Product & Storage

  • Keep product in a cool dry place between 40°-85° F.
  • Best if used by or retested within 6 months from date of manufacture when stored in original unopened package.

 


 

Balsamic Vinegar

Analytical & Sensory
Appearance: Opaque liquid, small sediment is normal.
Flavor & Aroma: Characteristic, sweet, and sour.
Color: Characteristic, dark brown
Ingredients: Grape must, wine vinegar from organically certified agriculture, naturally
occurring sulphites directly coming from raw materials (not added).
T.A. 6.0g / 100 ml
Ash: 2.5 g/l

Microbiological
The high acidity of vinegar does not support the growth of bacterial microorganisms, including but not limited to Enterobacteria, Coliforms, E. Coli, Staphylococcus, Salmonella, Listeria, Aerobic and Anaerobic sporocysts. The presence of yeasts and molds from fermentation process is limited to acceptable levels of 30 CFU/ml (+10 tol).

Product & Storage

  • Keep product in a cool dry place between 40°-85° F.
  • Best if used by or retested within 24 months from date of manufacture when stored in original unopened package.

 


 

Balsamic Vinegar Powder

Analytical & Sensory
Flavor & Aroma: Characteristic
Color: Characteristic, brown
Ingredients: Maltodextrin and Balsamic Vinegar
Moisture: 7% maximum
Titratable Acidity: 4.0-8.0
pH (10% solution): 2.7-3.5

Microbiological
Total Plate Count: <10,000
E. Coli: Negative

Product & Storage

  • Available in 50 lb. poly lined corrugated boxes.
  • Keep product in a cool dry place between 40°-85° F.
  • Best if used by or retested within 24 months from date of manufacture when stored in original unopened package.

 


Canola Oil

Analytical & Sensory
Moisture: 0.05% Maximum
Free Fatty Acid, as oleic: 0.05 Maximum
Cold Test: 20 hours minimum
Smoke Point: 450 °F

Product & Storage

  • Shelf Life: minimum 12 months from date of manufacture

 


Coconut Oil

Analytical & Sensory
Moisture: 0.05% Maximum
Free Fatty Acid, as oleic: 0.05 Maximum
Cold Test: 20 hours minimum
Smoke Point: 450 °F

Product & Storage

  • Shelf Life: minimum 12 months from date of manufacture

 


 

Extra Virgin Olive Oil

Analytical & Sensory
Appearance: Transparent, light green to green free-flowing oily liquid having a viscosity typical of vegetable oil. and light to moderate flavor intensity. It shall be free of sediment and foreign material.
Smoke Point: 320°F – 380°F
Flash Point (Closed Cup): 437°F Min

Product & Storage

  • Shelf Life: minimum 24 months from date of manufacture in unopened containers.
  • Storage: Store at 65°F – 75° F in a cool, dark, dry and odor-free environment.

 


IP Malt Vinegar Powder

Analytical & Sensory
Flavor & Aroma: Characteristic
Color: Characteristic
Ingredients: Maltodextrin and Malt Vinegar (from barley), (contains sulfites)
Moisture: 5% maximum
Ash: 3%

Microbiological
Total Plate Count: <10,000
E. Coli: Negative

Product & Storage

  • Available in 50 lb. poly lined corrugated boxes.
  • Keep product in a cool dry place between 40°-85° F.
  • Best if used by or retested within 24 months from date of manufacture when stored in original unopened package.

 


Olive Oil

Analytical & Sensory
Appearance: Clear and transparent with gold to light green color.
Flavor & Odor: Slight EVOO flavor and odor.
Smoke Point: 320°F – 380°F
Flash Point (Closed Cup): 437°F Min
Solidify Point: 30°F – 50°F

Product & Storage

  • Shelf Life: minimum 24 months from date of manufacture in unopened containers.
  • Storage: Store at 65°F – 75° F in a cool, dark, dry and odor-free environment.

 


IP Rice Vinegar Powder

Analytical & Sensory
Flavor & Aroma: Characteristic
Color: Characteristic
Ingredients: Maltodextrin and Balsamic Vinegar
Moisture: 7% maximum
Titratable Acidity: 7.0-11.0
pH (10% solution): 2.5-3.5
Granulation: 100% through US #14 screen

Microbiological
Total Plate Count: <10,000
E. Coli: Negative

Product & Storage

  • Available in 40 lb. poly lined corrugated boxes.
  • Keep product in a cool dry place between 40°-85° F.
  • Best if used by or retested within 24 months from date of manufacture when stored in original unopened package.

 


IP White Distilled Vinegar Powder

Analytical & Sensory
Flavor & Aroma: Characteristic
Color: Characteristic
Ingredients: Maltodextrin and Balsamic Vinegar
Moisture: 7% maximum
Titratable Acidity: 9.0-12.0
pH (10% solution): 2.5-3.5
Granulation: 100% through US #14 screen

Microbiological
Total Plate Count: <10,000
E. Coli: Negative

Product & Storage

  • Available in 50 lb. poly lined corrugated boxes.
  • Keep product in a cool dry place between 40°-85° F.
  • Best if used by or retested within 24 months from date of manufacture when stored in original unopened package.

 


Rice Vinegar

Analytical & Sensory
Appearance: Clear, bright, transparent, pale yellow to light amber in color
Flavor & Aroma: Characteristic, clean
Ingredients: Rice Vinegar

Microbiological
The high acidity of vinegar does not support the growth of bacterial microorganisms, including but not limited to Enterobacteria, Coliforms, E. Coli, Staphylococcus, Salmonella, Listeria, Aerobic and Anaerobic sporocysts. The presence of yeasts and molds from fermentation process is limited to acceptable levels of 30 CFU/ml (+10 tol).

Product & Storage

  • Keep product in a cool dry place between 40°-85° F.
  • Best if used by or retested within 12 months from date of manufacture when stored in original unopened package.

 


 

White Distilled Vinegar

Analytical & Sensory
Appearance: Clear, bright, transparent
Flavor & Aroma: Characteristic, clean
Ingredients: White Distilled Vinegar

Microbiological
The high acidity of vinegar does not support the growth of bacterial microorganisms, including but not limited to Enterobacteria, Coliforms, E. Coli, Staphylococcus, Salmonella, Listeria, Aerobic and Anaerobic sporocysts. The presence of yeasts and molds from fermentation process is limited to acceptable levels of 30 CFU/ml (+10 tol).

Product & Storage

  • Keep product in a cool dry place between 40°-85° F.
  • Best if used by or retested within 24 months from date of manufacture when stored in original unopened package.

 


 

White Wine Vinegar

Analytical & Sensory
Appearance: Bright, very light amber color, practically free from cloudiness
Flavor & Aroma: Characteristic, clean, wine note
Ingredients: White Wine Vinegar (diluted with water to 5% acidity)

Microbiological
The high acidity of vinegar does not support the growth of bacterial microorganisms, including but not limited to Enterobacteria, Coliforms, E. Coli, Staphylococcus, Salmonella, Listeria, Aerobic and Anaerobic sporocysts. The presence of yeasts and molds from fermentation process is limited to acceptable levels of 30 CFU/ml (+10 tol).

Product & Storage

  • Keep product in a cool dry place between 40°-85° F.
  • Best if used by or retested within 12 months from date of manufacture when stored in original unopened package.

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