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Uses: In foods Acetic acid is used for its antibacterial properties, as an acidity stabiliser, diluting colours, as a flavouring agent and for inhibiting mould growth in bread.
In brewing it is used to reduce excess losses of carbohydrate from the germinated barley and to compensate for production variations, so producing a consistent quality beer.
It can be found in beer, bread, cheese, chutney, horseradish cream, pickles, salad cream, brown sauce, fruit sauce, mint sauce and jelly and tinned baby food, sardines and tomatoes.
Typical products also include fish fingers, butter, margarine, processed cheese, curry powder, cooking oil. Other names: ethanoic acid.
Acetic acid is strongly corrosive and causes serious burns, as well as being a lachrymator.
Description: Acetic acid (ethanoic acid) has been used for hundreds of years as a preservative (vinegar, French for "sour wine").
If during the fermentation of grapes or other fruits, oxygen is allowed into the container, then bacteria convert the ethanol present into ethanoic acid causing the wine to turn sour.
Acetic acid may be synthetically produced using methanol carbonylation, acetaldehyde oxidation, or butane/naphtha oxidation. Pure acetic acid is termed "glacial", and is completely miscible with water.
