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Monday, September 15, 2014

Acetic Acid in Food and Beverage and Healt Effect Warning

11:56 AM
Vinegar is an acidic liquid produced through fermentation. Today, vinegar is mostly used in cooking, but it has also been used medically and industrially. There are many different types of vinegar, all with different tastes and uses.

Since vinegar is a highly acidic substance, it has the ability to change the body's pH. Our body is designed to have a pH level of around 7.3. When this changes significantly, our bodies can be affected. The pH content varies between types of vinegars and even brands. Heavy vinegar ingestion can cause conditions like hypokalemia, octeoporosis and hyperreninemia.

However, small amounts of vinegar in foods will not cause harm to the body. Adding vinegar to a salad dressing or in a drink will not disrupt your body's pH levels to the point of disease.

The destructive element of vinegar, especially white distilled and wine vinegar, is called Acetic Acid. It can destroy the red blood corpuscles, resulting in anemia and even cancer of the blood, or leukemia. Acetic acid also interferes with the digestive process, retarding and preventing the proper assimilation of food. Acetic acid can cause ulcers and hardening of the liver. (Source:

Acetic acid (systematically named ethanoic acid) is an organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2). It is a colourless liquid that when undiluted is also called glacial acetic acid. Vinegar is roughly 4%-8% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. Besides its production as household vinegar, it is mainly produced as a precursor to polyvinylacetate and cellulose acetate. Although it is classified as a weak acid, concentrated acetic acid is corrosive and can attack the skin. (Source:

Many of the foods we eat contain vinegar. Look at ingredient labels to identify if your foods contain vinegar. Remember, vinegar in moderation will not harm the body, but too much of anything can be unhealthy. Some high vinegar foods include:
  1. Pickles
  2. Relish
  3. Mustard
  4. Salad Dressing
  5. Mayonnaise
  6. Potato Chips
  7. Dips
  8. Canned or Preserved products
Be aware of what you are eating and how it affects the body. Knowledge is power, especially when it comes to food. Stick to organic vinegars when used and they are the least harmful to the body. Keeping the body's pH level moderated is essential to wellness. (Source:

Identification of Acetate (FAO):
  1. Qualitative - Take 5 drops of water extract (or 5 drop sodium carbonate extraxt neutrlised with dilute acid). Add 2-3 drops of Neutral FeCl3 solution. Appearance of red colour may be due to the presence of acetate. Add 5 drops of water and boil the liquid. A dark-red precipitate is indication of acetate. (Neutral FeCl3 : Taking about an mL of FeCl3 in a test tube and adding about an mL of NH4OH to give a red precipitate. Dil. HCl is added to the test tube till the precipitate has JUST dissolved.)
  2. Quantitative - Weigh accurately about 1 g of Glacial Acetic Acid, and add 40 ml of water. Titrate with 1 mol/l sodium hydroxide (indicator: 2 drops of phenolphthalein TS). 1 ml of 1 mol/l sodium hydroxide = 60.05 mg of C2H4O2

This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

OTHERS INFO: A lot of information about Easy Test Kit Product can you read detail at Easy Test Kit Website and a lot of information on the use of formalin (formaldehyde) in food or beverages in Indonesia (including some other hazardous materials) can read details on THIS BLOG.

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