Vinegar as food additive

Vinegar of acetic acid is a colorless, waterlike liquid that has a piercingly sharp, vinegary odor and a burning taste.

In United States vinegar and acetic acid are generally recognized as safe for use in foods and are classified as GRAS under the Federal Regulations.

Some countries outside specially exclude vinegar from the categories of food additives and preservatives and it is considered to be a food ingredient.

Vinegar, its dilute aqueous solution, has been used since the earliest recorded human history. Vinegar made from palm wine was known in the East as long as 5000 BC.

Vinegars are produced from cider, grapes, sucrose, glucose or malt by successive alcoholic and acetous fermentation.

Nowadays acetic acid continues to occupy a firm place in food preservation and in some countries synthetic acetic acid has acquired considerable importance alongside vinegar produced by fermentation. Vinegar is used as an acidifier, flavor enhancer, boiler water additive, flavoring agent, pH control agent, pickling agent, solvent and for its antimicrobial properties.
Vinegar as food additive

Acetic acid

Its function as acidifier, flavor enhancer and preservative. Acetic acid also used as pH control agent, pickling agent and solvent.

It is found naturally in plant and animal tissues a s product of carbohydrate fermentation.

Acetic acid is the principal component of vinegar. Diluted acetic acid (4-5%) is used as vinegar mixing with sugar, sweetener and amino acids.

It has been used in food technology for thousands of eyras as a natural flavoring and acidulant, the addition of vinegar to foods is not subject to many food law restrictions in most of countries.

Acetic acid is added to a variety of products including baked goods, cheese, condiments, dairy products, gravies, mayonnaise, meats, oils, salad dressing and sauces.

Acetic acid is recognized as a an acidulant in the European Union, added to increase the acidity of a foodstuff and impart a sour taste to it.

It is widely known to have a preservative action at high concentration, hence the long shelf life of picked vegetables.

Acetic acid

Food Additive: Acidulants

Food Additive: Acidulants
From the root word, acid, in acidulants, one can conclude that this class of compounds tends to lower pH of any food in which the compounds are incorporated. They also enhance desirable flavors, and in many cases, such as in pickled products, are the major taste component. Vinegar (acetic acid) is added to relishes, chili sauce, ketchup and condiments as a flavor component and to aid in the preservation of these products. Since the microbial spoilage of food is inhibited as the pH of a food is lowered, acidulants are used for that purpose in many cases. Many acidulants occur naturally in foods (e.g., citric acid in citrus fruits, malic acid in apples, acetic acid – the major component of vinegar). Tartaric acid is widely used to lend tartness and enhance flavor. Citric acid is widely used in carbonated soft drinks. Phosphoric acid is one of the very few inorganic acids used as an acidulants in foods. Citric acid accounts for 60% of all acidulants used in foods.

In addition to their preservative and flavor enhancing effects, acidulants are used to improve gelling properties and texture. Acidulants are also used as cleaners of dairy equipment.

Acidulants may be used in the manufacturer of processed cheese and cheese spread for the purpose of emulsifications as well as to provide a desirable tartness.

Acid salts may be added to soft drinks to provide a buffering action to prevent excess tartness. In some cases, acid salts are used to inhibit mold growth.
Food Additive: Acidulants