Acetic Acid

Acetic acid was first discovered in the form of vinegar. Over the years, the importance of acetic acid in food preparation and production has grown steadily. Today, acetic acid is not used only as vinegar in salad preparation but also as a natural preservative and antimicrobial agent. It is added to mayonnaise to deactivate Salmonella and gives a characteristic flavour profile to food. It can be used for microbial decontamination of meat and as mild descaling agent in the food industry. Acetic acid and its anhydride are widely used in the production of modified starches. Acetic acid is used in foods as a flavour enhancer and flavouring agent, an acidifier, colour diluent, curing and pickling agent, pH control agent, solvent, and preservative.