Coconut Vinegar Specifications for the Food Industry

The Kora Coconut catalogue specification for coconut vinegar is 4.0–5.0% acetic acid, pH 2.5–3.5, a clear liquid, a mild sour taste, a 24-month shelf life and 100% coconut sap as raw material. Acetic acid shows how much acid the vinegar contains, while pH shows how strong its acidity is. Together they tell you whether the vinegar suits your formula.

This guide explains each figure and what to ask a supplier before you order. ABRA BRIK is a brand within Kora Coconut (PT Kora Prima Abadi), and coconut vinegar is supplied through the Kora Coconut catalogue.

Reference specification for coconut vinegar

Parameter	Reference specification
Acetic acid	4.0–5.0%
Appearance	Clear liquid
pH	2.5–3.5
Taste	Mild sour
Shelf life	24 months
Raw material	100% coconut sap

According to the catalogue, this coconut vinegar is naturally fermented, has no artificial colouring and is food grade. Specifications may vary with project requirements, raw material availability and production method. Samples are recommended for evaluation before commercial orders.

What does 4.0–5.0% acetic acid mean?

Acetic acid is the compound that gives vinegar its sour taste. The percentage shows how much acetic acid the liquid contains; the higher it is, the more acid. For food manufacturers this matters because:

• It sets the dosage. Your recipe is built around a given acidity. If acidity changes, the amount of vinegar must change too.
• It keeps taste consistent from batch to batch.
• It makes comparison fair between vinegars from different suppliers.

A 4.0–5.0% range gives a clear but light sourness, in line with the catalogue's description of a clean, mild sour taste.

What does pH 2.5–3.5 mean?

pH is a scale that shows how acidic or alkaline a liquid is. Pure water sits at the neutral point; acidic liquids are below it and alkaline liquids above it. The lower the number, the stronger the acidity.

pH and acetic acid content complement each other. Acetic acid content shows the amount of acid; pH shows the strength of acidity when measured. Many plants check both: pH is quick to measure on the production line, while acid content is usually tested in the laboratory. When a delivery arrives, measure pH as a first check. If it falls outside 2.5–3.5, ask for clarification before the vinegar goes into production.

Why does a clear appearance matter?

The catalogue describes the vinegar as a clear liquid with no artificial colouring. This matters for products whose colour consumers can see, such as clear sauces, dressings or drinks. Check the appearance on arrival: a marked colour change, excessive cloudiness or an unusual smell is a reason to hold the goods and ask the supplier.

How should you read a 24-month shelf life?

• Ask which date the shelf life runs from, such as production or packing date.
• Store vinegar in closed containers in a cool place away from direct sunlight.
• Use first-in, first-out stock rotation so vinegar is not stored too long.

What should you ask a supplier?

1. A written specification sheet with acetic acid, pH, appearance, taste and shelf life for your shipment.
2. Raw material: confirm it is made from 100% coconut sap.
3. A sample to test in your own formula, not only in the lab.
4. Quality documents that can be prepared, such as the Certificate of Analysis (COA) and MSDS/SDS, depending on product and destination.
5. Packaging: the types and sizes available and how it is shipped.
6. Volume and schedule: your expected requirement and ordering plan.
7. Destination rules: the documents and labels your country requires.

We do not publish prices for coconut vinegar. Pricing is discussed according to volume and contract duration. If you are new to the product, start with what is coconut sap vinegar.

Frequently asked questions

What is the acetic acid content of coconut vinegar?

The Kora Coconut catalogue reference is 4.0–5.0%. Samples are recommended for evaluation before commercial orders.

What is the difference between acetic acid content and pH?

Acetic acid content is the amount of acid in the vinegar; pH is the strength of its acidity. The references are 4.0–5.0% acetic acid and pH 2.5–3.5.

Is coconut vinegar food grade?

Yes. The Kora Coconut catalogue describes it as food grade, naturally fermented from coconut sap and free of artificial colouring.

Can I get a sample before ordering?

Yes. Send your application, expected volume and destination on WhatsApp or through our contact page.

Request a specification sheet and sample

See the product details on the coconut vinegar page. For a specification sheet, a sample or a quotation based on volume and contract duration, contact us on WhatsApp or through the contact page.