Giấm Khô được sản xuất by spray-drying or drum-drying liquid vinegar (typically 50–200 grain strength, equivalent to 5–20% acetic acid) onto a carbohydrate carrier such as maltodextrin, modified corn starch, or rice starch. The encapsulation or adsorption process stabilizes the volatile acetic acid during processing and storage, releasing it when the product is hydrated or encounters moisture in the food matrix. Sản phẩm cung cấp the same antimicrobial mechanism as liquid acetic acid — lowering pH and inhibiting microbial growth — combined with a characteristic tangy flavor profile.
Giấm Khô is labeled simply as 'vinegar powder' or 'dried vinegar' in ingredient declarations. It meets clean-label consumer preferences. It is non-GMO, Kosher, and Halal certifiable and conforms to applicable food ingredient regulations.