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Application filed by Cagayan State Univ Gonzaga CampusfiledCriticalCagayan State Univ Gonzaga Campus
Priority to PH22017000921UpriorityCriticalpatent/PH22017000921U1/en
Publication of PH22017000921Y1publicationCriticalpatent/PH22017000921Y1/en
Publication of PH22017000921U1publicationCriticalpatent/PH22017000921U1/en
Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer
(AREA)
Abstract
This utility model relates to the process of producing organic pineapple vinegar out from ripe pineapple fruits. Unlike other existing process, the process in producing organic pineapple vinegar involves easy and manageable steps that does not require cooking, which, when the vinegar is intended for commercialization, it becomes laborious and time consuming for the entrepreneur. The vinegar produced is organic in nature because it does not require another vinegar to be mixed to fasten fermentation, and therefore gives a natural taste of pineapple vinegar.
PH22017000921U2017-11-092017-11-09Process for producing organic pineapple vinegar
PH22017000921U1
(en)
Method for the outdoor cultivation of the micro algae muriellopsis sp. to produce biomass with a high lutein content and a low metal content, which has good antioxidant properties and is useful in preparing food for animal or human consumption