08. 12. 2019.

Acetic acid

E260

Acetic acid is a weak organic acid that gives vinegar a distinctive sour taste and pungent odor.

Clean, water-free acetic acid (“ice” acetic acid), is a colorless, hygroscopic liquid that absorbs water from the environment and freezes already at 16,5°C in a colorless crystal.

Concentrated acid solution is very corrosive. Concentration of 80 % is most common.

In food industry, it is used in production of soft drinks in bottles and as a regulator of acidity and spice.

Diluted acetic acid produced by fermentation is called natural vinegar.

CAS:                          64-19-7 

Molecular formula:            C2H4O2

Molecular masa:               60,05 g mol−1

 
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  • Tomato concentrate
  • Tomato powder

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The name is derived from a (“not”) and scorbutus (“scurvy”), disease caused by deficiency of vitamin C.

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It can be obtained from lemon, but is usually derived from sugar by fermentation, using molds.

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In ancient times, carrot was used as a medicinal herb because it contains substantial amounts of vitamins and various minerals.

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Commercially, most common are AD (“air dried”) and SD (“Spray Dried”).

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