TECHNICAL DATA SHEET: Yota-Guard™ DV Pro 10

Name: Yota-Guard™ DV Pro 10
SKU: 0

Sodium-Buffered Dry Vinegar Powder · Natural Antimicrobial Preservative

1. Product Description

Yota-Guard™ DV Pro 10 is a high-strength, sodium-buffered crystalline dry vinegar produced from naturally-fermented white distilled vinegar partially neutralized with food-grade sodium carbonate / hydroxide. It is the workhorse SKU of the Yota-Guard™ DV Pro Series, designed for ready-to-eat (RTE) meat, poultry, seafood, and bakery applications where consistent Listeria monocytogenes and Clostridium spp. control is required at the lowest cost-in-use.

With 60–70% acetic acid equivalents (AAE) and 5–15% free acetic acid, DV Pro 10 delivers the antimicrobial efficacy of vinegar in a free-flowing, carrier-free powder. The crystalline form contains no maltodextrin, no modified starch, and no other carrier — labeling cleanly as "buffered vinegar" (EU E267) or "vinegar" (US / ANZ).

Key Advantages

High Concentration: 60–70% acetic acid equivalents — at parity with leading sodium-buffered DV products on the global market.
Proven Listeria Control: ≥120-day Listeria monocytogenes control in RTE meats at 0.3–0.5% addition (4°C, validated by ISO 20976-1:2019 challenge testing).
Clean Label: Carrier-free crystalline powder. Labels as "buffered vinegar" (EU E267) or "vinegar" (US / ANZ).
Cost-in-Use Leader: 20–30% lower in-use cost than leading imported buffered DV products at parity Listeria efficacy.
Sensory Neutral: Buffered pH 4.5–6.5 prevents the harsh acid notes of non-buffered vinegar. No impact on meat color, water-holding capacity, or texture at recommended dose.
Process-Friendly: Three particle-size grades (Fine, Standard, Crystal). Fully water-soluble (≥200 g/L at 20°C) for cold brine applications. Compatible with dry blend, vacuum tumble, and injection.

2. Composition

Ingredient declaration (EU)	Buffered vinegar (E267)
Ingredient declaration (US / ANZ)	Vinegar
Source material	Naturally-fermented white distilled vinegar (corn-based; non-GMO)
Buffering agent	Sodium hydroxide (E 524) and/or sodium carbonate (E 500)
Carrier added	None — carrier-free crystalline powder
CAS number (vinegar)	8028-52-2
EU food additive number	E267 (buffered vinegar)
HS code	2209000000

3. Specifications (Physical, Chemical & Microbiological)

Physical & Chemical		Microbiological
Appearance	White to creamish-white crystalline powder	TAMC	< 1,000 CFU/g
Odor	Slight vinegar; no off-notes	TYMC	< 100 CFU/g
Total acetic acid eq. (AAE)	60 – 70% (w/w)	Coliforms	< 10 CFU/g
Free acetic acid	5 – 15% (w/w)	E. coli	Absent / 10 g
Moisture (Karl Fischer)	≤10.0%	Salmonella spp.	Absent / 25 g
pH (10% w/v aqueous)	4.5 – 6.5	L. monocytogenes	Absent / 25 g
Solubility (20°C)	≥ 200 g/L	S. aureus	Absent / 25 g
Sodium content	20 – 28% (w/w)	Test methods	ISO 4833 / 21527 / 4832 / 16649 / 6579 / 11290
Potassium content	≤ 0.5% (w/w)	Bulk density	~ 0.6 – 0.8 g/cm³;
Ethanol	≤ 0.5% (w/w)	Analytical method (AAE)	HPLC per JECFA (2006)

4. Heavy Metals & Nutritional Information

Heavy Metals		Nutritional Data (per 100 g)
Lead (Pb)	≤ 0.5 mg/kg	Energy	1,025 kJ / 245 kcal
Arsenic (As)	≤ 0.5 mg/kg	Carbohydrate	70 g
Mercury (Hg)	≤ 0.5 mg/kg	Protein / Fat	0 g / 0 g
Cadmium (Cd)	≤ 0.5 mg/kg	Sodium	24,000 mg
Total heavy metals	≤ 5.0 mg/kg	Salt (Na × 2.5)	60 g

5. Application & Recommended Dosage

Yota-Guard™ DV Pro 10 can be added directly to dry spice blends, dissolved in brines or marinades, applied as a surface treatment, or incorporated during chopping for emulsified products.

Application Areas

Category	Examples / Use
RTE Cooked Meats	Sliced deli turkey, ham, roast beef, pastrami, chicken roll — inhibits Listeria, extends shelf life
Cured & Whole-Muscle Meats	Cured ham, capicola, prosciutto-style products, bone-in cured hams
Cooked Emulsified Meats	Hot dogs, frankfurters, mortadella, luncheon meat, bologna
Dry & Semi-Dry Sausages	Bacon, jerky, snack sticks, summer sausage, salami
Seafood	Processed fish, surimi, fish roe, smoked fish (where Na is acceptable)
Bakery & Snacks	Salt-and-vinegar potato chips, pretzels, dry seasoning blends
Plant-Based Alternatives	Plant-based deli slices, plant-based sausages (where Na positioning is acceptable)

Recommended Dosage

Application	Dosage (% w/w)	Functional benefit
RTE cooked turkey, ham, roast beef (sliced deli)	0.30% – 0.50%	<1 log Listeria outgrowth over 120 days at 4°C
Whole-muscle cured ham	0.40% – 0.80%	Listeria + spoilage control in long-shelf-life cured products
Hot dogs, frankfurters, mortadella, luncheon	0.30% – 0.50%	Listeria control in cooked emulsified meats
Bacon, jerky, dry sausage, snack sticks	0.50% – 1.00%	Mold + spoilage inhibition; clean-label alternative to sorbates
Processed fish, surimi, smoked fish	0.40% – 0.80%	Spoilage + Listeria control
Salt-and-vinegar snacks (Fine grade)	1.0% – 5.0% of seasoning blend	Tangy vinegar flavor without liquid handling
Dry seasoning blends, marinades	2.0% – 8.0% of blend	Combined flavor + antimicrobial in dry mix
Plant-based deli, plant-based sausage	0.40% – 0.80%	Listeria + spoilage control in high-pH plant matrices

Dosage rates depend on initial microbial load, product pH, water activity (a_w), salt and fat content, packaging atmosphere, and target shelf life. Customers should perform application-specific verification testing using their own formulation, process, and packaging conditions.

Directions for Use

Brine / pickle injection: Pre-dissolve in chilled brine (4°C) at 5% w/v; full dissolution within 5 minutes. Inject as per standard pickle protocol.
Vacuum tumbling: Dissolve in marinade or add directly as dry powder during tumbling.
Dry blend incorporation: Add directly to dry spice / seasoning blend prior to mixing with meat block.
Surface application: Apply as fine-grade powder to product surface post-cooking / pre-packaging.
Emulsion incorporation: Add during chopper / bowl-chopper cycle for hot dogs, frankfurters, mortadella.

Particle Size Grades

Grade	D₉₀	Recommended use
Standard	60 Mesh	General RTE meat, poultry, seafood, bakery

6. Antimicrobial Efficacy

Acetic acid penetrates microbial cell walls in its undissociated form, then dissociates inside the cell to lower intracellular pH and disrupt essential metabolic functions. The buffered form delivers this antimicrobial activity without the harsh pH drop and protein denaturation of non-buffered vinegar — preserving sensory quality, color, and water-holding capacity in meat matrices.

Pathogen Inhibition: Highly effective against Listeria monocytogenes, Escherichia coli, Salmonella spp., Staphylococcus aureus, and Clostridium spp.
Spoilage Control & Shelf-Life: Significantly delays the growth of lactic acid bacteria, yeasts, and molds. Prevents slime formation, off-odors, and discoloration.

Listeria Challenge Results (Cooked Deli Turkey, 4°C)

Time (days)	Control	0.3% DV Pro 10	0.5% DV Pro 10
0	3.0 log CFU/g	3.0	3.0
28	4.2	3.4	3.0
56	5.6	3.6	3.0
84	>7.0	3.9	3.0
120	>7.0	4.1	3.0

Test organism: Listeria monocytogenes 5-strain cocktail (Scott A, F2365, EGD-e, and two retail-meat isolates). Inoculation: 3 log CFU/g surface application post-cooking. Method: ISO 20976-1:2019. At 0.3% addition, <1 log outgrowth over 120 days; at 0.5%, complete suppression. Both treatments meet USDA FSIS Alternative 1 criteria.

7. Certifications, GMO & Allergen Status

Allergens: Free from all 14 EU-declared major food allergens and the 9 U.S. FALCPA allergens.
GMO Status: 100% Non-GMO. Manufactured from non-genetically-modified corn vinegar. Compliant with EU (EC) No 1829/2003 and (EC) No 1830/2003.
BSE/TSE: Free from materials of animal origin. Suitable for vegan and vegetarian formulations.
Certifications: ISO 9001, ISO 22000, FSSC 22000, KOSHER, HALAL, Non-GMO.

8. Regulatory Compliance

EU: Authorized as food additive E267 (buffered vinegar) under Commission Regulation (EU) 2023/2086 — permitted in cheese, dairy analogues, fat emulsions, processed fruits and vegetables, pasta, bread, fine bakery wares, meat preparations, meat products, fish, fish roe, processed eggs, herbs and spices, soups, sauces, salads, protein products, snacks, and processed nuts.
USA: GRAS under 21 CFR 184.1005, 184.1721, 184.1754. Approved by USDA FSIS for RTE meat & poultry under Alternative 1 / Alternative 2 Listeria control.
China: Permitted in GB 2760-2014 at GMP level.
Australia & New Zealand: Permitted under FSANZ Standard 1.3.1 at GMP level.
EAEU / Russia: Compliant with TR TS 029/2012.
REACH: Acetic acid is naturally occurring; exempt under Annex V item 8 of Regulation (EC) No 1907/2006.
California Prop 65: No warning required at recommended use levels.

9. Packaging & Storage

Shelf life	24 months from date of manufacture in original unopened packaging
Storage	Cool, dry, well-ventilated area below 25°C, away from direct sunlight. Hygroscopic — reseal inner liner after each opening.
Once opened	Use within 6 months if liner is resealed and storage conditions are maintained
Standard pack	20 kg multi-wall paper bag with food-grade PE inner liner
Sample / pilot pack	10 kg carton with PE liner
On request	25 kg fibre drum
Country of origin	People's Republic of China
HS code	2209000000

The information contained herein is based on our current knowledge and is intended to provide general notes on our products and their uses. It should not be construed as guaranteeing specific properties of the products described or their suitability for a particular application. Users should conduct their own tests to determine the suitability of the product for their specific purposes. Specifications are subject to change; please refer to the Certificate of Analysis (COA) issued with each shipment for batch-specific values.