	US 12,239,140 B2
	Method of producing a vinegar-derived food additive
Wolf Peter Ludwig, Jefferson, GA (US)
Assigned to WTI, INC., Jefferson, GA (US)
Filed by WTI, INC., Jefferson, GA (US)
Filed on May 23, 2023, as Appl. No. 18/200,756.
Application 18/200,756 is a continuation of application No. 16/275,987, filed on Feb. 14, 2019, granted, now 11,696,587.
Application 16/275,987 is a continuation of application No. 12/794,332, filed on Jun. 4, 2010, abandoned.
Claims priority of provisional application 61/184,105, filed on Jun. 4, 2009.
Prior Publication US 2023/0404090 A1, Dec. 21, 2023
This patent is subject to a terminal disclaimer.
Int. Cl. A23B 4/027 (2006.01); A23B 4/12 (2006.01); A23B 4/20 (2006.01); A23B 4/24 (2006.01); A23L 3/3472 (2006.01); A23L 3/3508 (2006.01); A23L 27/00 (2016.01); A23L 27/24 (2016.01); A23P 10/40 (2016.01)

CPC A23B 4/027 (2013.01) [A23B 4/12 (2013.01); A23B 4/20 (2013.01); A23B 4/24 (2013.01); A23L 3/3472 (2013.01); A23L 3/3508 (2013.01); A23L 27/24 (2016.08); A23L 27/82 (2016.08); A23P 10/40 (2016.08); A23V 2002/00 (2013.01); Y02A 40/90 (2018.01)]

43 Claims

1. A method of producing a dry powder vinegar-derived food additive, comprising:

(a) treating vinegar with a basic neutralizing agent;

(b) evaporating water from and drying the product of step (a); and

(c) adding untreated vinegar and/or an acetate salt to the product of step (b) to produce the food additive in the form of a dry powder having a pH of about 4.5 to about 10.0.