abstract |
Stable, clear, flavored vinegars may be prepared by diluting a flavored oil-in-vinegar microemulsion concentrate, which comprises: (a) 25 to 70% by weight of 50 to 100 grain vinegar; (b) 5 to 35% by weight of ethanol; (c) 0.1 to 5% by weight of a flavor material; and (d) 0.5 to 5% by weight of a surfactant, with vinegar. |