Acetic Acid, Glacial
| Alternate names: | Ethanoic Acid |
Function:
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Acidity regulator, Preservative |
Product Uses:
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Typical products include fish fingers, butter, margarine, processed cheese, curry powder and cooking oil. In the form of vinegar, acetic acid is used in condiments, in the pickling of vegetables, bottled sauces, chutneys and many other acidic foods. |
Notes:
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Acetic acid is a natural acid produced by bacterial fermentation and oxidation of natural products or ethanol. Commercially it's produced by the oxidation of acetaldehyde. It acts as a preservative, acidity regulator (acidulant), and anti-microbial agent, and is highly effective against bacteria and fungi. It is also used as a flavour enhancer to impart a biting, sour or tangy taste. |
Is it harmful?
|
Safe |
Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners>
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