FAQs about Acetic Acid for Food
What is food grade acetic acid?
Acetic acid (E260) or also called ethanoic acid, is a colorless liquid organic additive commonly used in the production of vinegar, this being its main ingredient in addition to water. It has a distinctive sour taste and pungent odor, and is used as an acidity regulator and as a condiment.
What is food grade acetic acid used for?
This acid is mainly used in foods for its ability to regulate acidity and give products a vinegar flavor and helping to preserve them for longer by protecting them from deterioration caused by microorganisms. It also helps regulate the pH, modifying or controlling the alkalinity of a product. Some examples of its applications are:
2. Canned foods.
3. Bakery products.
4. Dressings and vinegars.
5. Condiments for snacks.
How acetic acid is made?
Formerly it was obtained from the fermentation of fruits such as apples and grapes, or cereals such as rice. Today, it can be obtained industrially through controlled fermentation or through chemical synthesis. However, only that obtained through fermentation can be called vinegar.
Why acetic acid is called glacial acetic acid?
Acetic acid is known in this way when it is not diluted (it is not in its vinegar form).
How to handle acetic acid?
This ingredient is an acid and the following recommendations should be followed for its handling:
1. Wear proper personal protective equipment that protects eyes, skin, and clothing.
2. This type of additive produces vapors that should not be inhaled.
3. Always pour the recommended amount to be able to be consumed. An excess of this can cause injuries and alter the pH of the blood.
4. Store in a separate area suitable for this product. In addition to using only in suitable containers.
Also, always check the recommendations of each manufacturer before handling this ingredient.