Improvements in or relating to dry imitation vinegar

摘要

A dry condiment which is hydratable to vinegar is made by absorbing glacial acetic acid and a fruit essence on malic acid and a dry sugar. The fruit essence is that fraction of the juice of a fruit, e.g. apples, citrus fruits, strawberries, raspberries, blackberries or grapes, in which are concentrated the volatile, fragrant constituents, 350-fold apple essence being employed according to the examples. The sugar is exemplified by powdered lactose, sucrose, glucose and corn syrup solids. Caramel, citric acid, and flavourings such as garlic and tarragon may also be incorporated in the dry condiment. Preparations hydratable to products such as tomato catsup, chili sauce, worcester sauce, mustard sauce and the like are made by incorporation in the dry condiment of appropriate powders such as dried tomato juice powder, dehydrated onion powder, mustard powder, dry pepper and dehydrated soy powder. The dry products may be formed into tablets.