Acetic acid in food
Used to adjust the acidity of food. Acidity may affect the microbiological quality, cooking effect, flavor or texture of food.
Acetic acid (also called acetic acid) is a weak organic acid. Unlike many other food additives, acetic acid is often used in home cooking. Acetic acid gives vinegar a unique sour taste and pungent smell. The common vinegar is diluted acetic acid. Usually it is about 4% to 8% by mass. More concentrated solutions can be used in commercial pickling operations. As an industrial chemical, it has many uses, including the production of plastic and synthetic fibers and fabrics. Can also be used as a solvent. It can be produced by synthesis or biological fermentation.
Side effects/adverse reactions:
Most sources indicate that low concentrations of acetic acid are generally safe. However, some studies have shown that long-term consumption of large amounts of vinegar may cause:
- Hypokalemia (low potassium in the blood),
- Hyperreninemia (abnormally high levels of renin in the blood)
- Osteoporosis (decreased bone density).
Common foods containing acetic acid:
As mentioned earlier, ordinary household vinegar is only a diluted form of acetic acid. Therefore, foods containing vinegar also contain acetic acid. This will include the following:
- Preserved food,
- Condiments such as ketchup, mayonnaise and mustard,
- Salad dressings and marinades.
Vinegar is often used to season fish and chips (french fries), potato chips, spinach, and cabbage.
Vinegar has other uses in cooking. It can be used to sour milk to replace buttermilk. It also reacts with alkaline components such as baking soda. This reaction produces a gas that helps to make baked goods rise.
Food additives E number:
The E number for acetic acid is 260.