03. 03. 2021.

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

 
  • Aspartame
  • Glutamate
  • Vitamin C
  • Dextrose
  • Citric acid
  • Dehydrated carrot
  • Tomato concentrate
  • Tomato powder

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It is sweeter than sugar approx. 200 times and used as its replacement in production of food and beverages.

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In its pure form, it appears as a white crystalline powder.

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Ascorbic acid, better known as vitamin C, is powder or crystal of white to pale-yellow color with antioxidant properties.

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

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Glucose is a simple sugar, monosaccharide, and is one of the most important carbohydrates.

It is used as an energy source in animals and plants. It is also one of main products of photosynthesis and serves as a starting substance for respiration.

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At room temperature, citric acid is a white crystalline powder, easily soluble in water.

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

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Carrot is a root vegetable of, usually, orange, purple, red, white or yellow color.

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

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Tomato concentrate is a thick paste made from mature tomatoes from which seeds and skin have been removed.

There are 2 production processes – “hot” and “cold break“. The “Hot break” process heats tomatoes to about 100° C, “cold break” occurs at about 66° C..

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Tomato powder is obtained by drying tomato concentrate in several ways.

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

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