White Balsamic Vinegar Powder

White balsamic vinegar powder? If your recipe needs a bit of tart-sweet acidic lift that’s dry, give this a try!

It is liquid white balsamic vinegar that is captured in IP maltodextrin.

What’s “IP maltodextrin?”  If you geek out, it’s a flavorless polysaccharide. For everyone else, think of it as a “taste truck,” that carries that big vinegar flavor in dry form.

(OMG, they talk chemistry? YES!! It’s the chemistry of vinegar, not the dark arts of mom-magic, that helps transform so many foods! Study the dark culinary arts of molecular gastronomy, and you too may make it to mom-quality-magician!)

WATCH, as an egg yolk and oil, with a little vinegar powder, morph into Mayonnaise Morello. SEE a CUCUMBER turn into a butter pickle, or VOILA! A fresh French summer tarragon vinaigrette!

Vinegar! It’s a preservative. It’s a flavorant! It’s the 7th Food Chemistry Wonder of the World!

Worried about anything that sounds like “science” in your food? DON’T. Maltodextrin is natural, and can easily be  good for you. Plus, it’s politically-correctly GMO-free!

White balsamic vinegar powder has many uses in its dried form, both as a flavorant, that bit of mouth-watering sweet sharpness, and as a chemical agent to strengthen the proteins of eggs, meat, and more.

So, whether you’re making a dry seasoning mix, where you need a little vinegar pop, like a salt & vinegar potato chip, or you want to thicken up an aioli, or a mayonnaise, without the liquid of a vinegar, to substitute the “wet” with a liquid flavoring, like a tomato pureé, do a little tenderizing of meat without brining, or create your own “packaged” food mix, dry is fly!