Kemin Buffered Vinegar is an alternative for chemical preservatives. It’s a label friendly food safety ingredient with a balanced flavour profile developed to protect meat, poultry and processed fish products as well as deli salads from foodborne pathogens like Listeria monocytogenes. The product efficiently prolongs product shelf life by retarding the growth of spoilage bacteria.


Buffered vinegar to increase shelf life

Microbial spoilage is a key limiting element in the shelf life of a variety of protein rich food products. Testing has shown that buffered vinegar protects meat, fish and poultry products from listeria monocytogenes, E. coli and Salmonella. Moreover, these natural ingredients meet the increasing consumer demand for clean and low sodium products, and reduce the total plate counts.    

Buffered Vinegar Image

Kemin Buffered Vinegar is a deli meat preservation ingredient with no negative effect on protein quality. This includes parameters such as water holding capacity, protein denaturation, colour and flavour protection. This product line is available in both liquid and dry variants making it easy to add to brines, marinades, spices, or direct application to meat.

Buffered vinegar in Turkey burger

Inhibition of Listeria monocytogenes by buffered vinegar in Turkey burger

Want to know more about Kemin Buffered Vinegar for pathogen control?

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