Botanical Name: Malus domestic, Malus pulila
CAS: 8028-52-2
Description: Naturally Fermented Apple Cider Vinegar
Production Methodology: Natural Fermentation and Drying
Botanical Innovations spent four years undertaking extensive research and development to create its proprietary APPLE CIDER VINEGAR POWDER WITH “MOTHER”. Botanical Innovations Apple Cider Vinegar Powder with ‘Mother’ won the FOOD AND BEVERAGE INDUSTRY INNOVATIVE INGREDIENT AWARD 2018.
Botanical Innovations Apple Cider Vinegar Powder with ‘Mother’ is made from AUSTRALIAN GRANNY SMITH APPLES. Botanical Innovations apples are sourced primarily from Central West NSW. The growing temperature ranges from -10 to 40 degrees Celsius. This unique climate creates a unique phenolic profile.
Botanical Innovations Apple Cider Vinegar Powder combines great flavour with a range of health benefits.
APPLE CIDER VINEGAR POWDER contains the following highly concentrated natural compounds including “MOTHER”, ACETIC ACID and POLYPHENOLS, ANTIOXIDANTS and phenolic compounds Gallic acid and chlorogenic acid.
POLYPHENOLS
Botanical Innovations APPLE CIDER VINEGAR POWDER contains a variety of POLYPHENOLS, which contribute to its potential health benefits. Some of the POLYPHENOLS found in Botanical Innovations Apple Cider Vinegar Powder
CHLOROGENIC ACID
Chlorogenic acid is one of the most abundant polyphenols in apple cider vinegar. Chlorogenic acid has ANTIOXIDANT properties and may help regulate blood sugar levels and support cardiovascular health.
CATECHINS
Catechins are a type of flavonoid found in apples. They are known for their ANTIOXIDANT and ANTI-INFLAMATORY properties. Catechins have been associated with various health benefits, including improved heart health and potential anti-cancer effects.
QUERCETIN
Quercetin is a flavonoid in apples. It possesses ANTIOXIDANT and ANTI-INFLAMATORY properties. Quercetin has been studied for its potential benefits in reducing inflammation, supporting cardiovascular health, and boosting the immune system.
EPICATECHIN
Epicatechin is a flavanol present in apples. Like other polyphenols, it exhibits ANTIOXIDANT activity and may have cardio protective effects. Epicatechin has been studied for its potential benefits in promoting heart health and improving blood flow.
The polyphenols in apple cider vinegar contribute to its potential health effects, including improved digestion, blood sugar regulation, and weight management.
PREBIOTIC PROPERTIES
PREBIOTICS are the fibre you need to feed the gut flora in your digestive tract. Prebiotics assist nurturing the beneficial bacteria in your gut can improve the absorption of vitamins, support the guts natural immune defences and help support digestive balance. The Enzymes found in Apple Cider Vinegar Powder, as well as pectin fibre from the crushed apples help support the growth of good gut bacteria.
ACETIC ACID
The ACETIC ACID in Botanical Innovations Apple Cider Vinegar Powder contains ANTIMICROBIAL PROPERTIES.
The POLYPHENOLS and ACETIC ACID in Botanical Innovations Apple Cider Vinegar Powder have a number of potential health and wellness properties.
Digestive Health
Blood Sugar Control
Weight Management
Antimicrobial Properties
Heart Health
Immunity Building
While apple cider vinegar has been attributed with several health benefits the information provide is only for educational purposes.
APPLE CIDER VINEGAR FERMENTATION
Apple cider vinegar is a type of vinegar made from fermented apple juice. It is created through a two-step fermentation process. First, the apples are crushed and the juice is extracted. Then, yeast and bacteria are added to the juice, which converts the sugars into alcohol. In the second fermentation step, acetic acid-forming bacteria are introduced to the alcohol, transforming it into acetic acid.
Apple cider vinegar typically has a pale amber colour and a sour, tangy taste. It is known for its strong aroma and distinctive flavour profile. Botanical Innovations Apple Cider Vinegar has a strong acetic acid content.
THE ‘MOTHER’
Botanical Innovations Apple Cider Vinegar Powder is made from unfiltered apple cider vinegar may appear cloudy or contain sediment, as it retains some of THE “MOTHER” is a colony of BENEFICIAL BACTERIA AND ENZYMES that develop during fermentation.
APPLE CIDER VINEGAR POWDER APPLICATIONS
Botanical Innovations Apple Cider Vinegar Powder has gained popularity as a versatile ingredient in various health supplements, functional foods, beverages, as well as skin and hair care products.
5,000 YEARS OF HISTORY
Dating back 5,000 BC vinegar has been a staple part of the human diets for millennium. The first recorded use was by the Babylonians who used vinegar as a condiment and preservative. The Ancient Romans consumed vinegar as a beverage and the Ancient Greeks used vinegar to pickle meat and vegetables. The healing properties of vinegar have also been referenced in the bible and the work of Hippocrates. By 2,000BC vinegar production became commercialized and was used to treat disease and wounds.
Apple Cider Vinegar has been traditionally used as a natural remedy for digestive issues, weight loss, and blood sugar management.
Today, Apple Cider Vinegar Powder vinegar is used taken orally and topically as a health supplement, in foods and beverages and as an ingredient in skin and hair care products.
HEALTH SUPPLEMENTS
Apple Cider Vinegar is a versatile ingredient suitable for Capsules, Gummies, Sachets. It can be used as a stand alone hero ingredient or an ingredient in a number of health promoting supplements for health and wellness.
FUNCTIONAL FOODS AND BEVERAGES
Botanical Innovations Apple Cider Vinegar Powder is a popular ingredient for salad dressings, sauces, marinades and condiments adding a flavoursome apple vinegar flavour. It is also a popular ingredient for flavouring chips, snack foods and other products looking for a tangy apple vinegar flavouring.
BEAUTY, HAIR AND SKIN CARE PRODUCTS
Botanical Innovations Apple Cider Vinegar Powder in SKIN CARE products acidic properties may help balance the skin’s pH, tighten pores, and reduce acne breakouts. It is also possesses exfoliating properties.
Apple Cider Vinegar Powder is a versatile ingredient for HAIR CARE products to restore shine, and balance the scalp’s pH and promote hair health.
AUSTRALIAN GRANNY SMITH APPLES
Botanical Innovations Apple Cider Vinegar is made primarily with Granny Smith Apples. Granny Smith Apples were created in Australia by Mrs Maria Ann Smith in Epping NSW who arrived in Australia in 1830 with her husband. By chance Maria bought some French Crab apples at the markets from Tasmania which she assumed were rotten and tipped in the creek that ran through the family property. From the seed that germinated a new fruit tree grew which was different and not a French Crab Apple. In 1868 Mrs Smith called a local orchardist and horticulturalist Mr EH Small to determine if this was a new variety of apple. Apples during this period were either categorised as being good for eating raw or those to be used for cooking. Mrs Smith’s new variety was classed as the best cooking apple in Australia the Granny Smith apple.
In 1907 HCL Anderson the Under Secretary of Agriculture, planted further Granny Smith apples on his property at Kingswood. Word of the apple’s quality soon caught the attention of Mr EK Wolstenholme, the Manager of the Bathurst Orchard Experiment Farm. Here Wolstenholme planted two Granny Smith’s along with two other apples of every know apple of the day. His idea was to discover which apples would be suited to growing at altitude in the Central West. He learnt too that the Granny Smith had a wonderful flavour, was an excellent keeping apple and for storage and was also highly suited to growing in mountain climates. So impressed was he with the Granny Smith in 1912 he bought land and planted his own trees.
Orchardist Mr George Hazelwood of Kelso Bathurst discovered his best Grannies grew in a granite soil where there was a dry summer. He discovered that trees grown in a richer volcanic soil where there was plenty of rainfall had a different flavour.
George also discovered that fruit grown in a pink granite soil were of a superior quality to those grown in white granite. During 1918 Hazelwood sold apples to the American Army.
By the 1960s the Granny Smith apple had achieved worldwide acclaim for its beautiful green hue, flavour and keeping quality. In England it had become the second mot popular selling apple.
Granny Smith apples continue to be grown throughout the Bathurst, Orange, Mt Canobolas regions of Central West NSW. The dry summer, rich soils and cold winters are believed to contribute to the superior quality of Botanical Innovations Apple Cider Vinegar Powder.
The information provided is for educational purposes only.
Minimum order quantities apply.
