engleski

Acetic Acid in the Food Industry

Acetic acid has been known to humanity for many centuries. It was first discovered in the form of vinegar, when wine got spoiled by the action of bacteria. Ancient Romans cooked soured wine to produce highly sweet syrup. Since then, the importance of acetic acid in food preparation/production steadily grew. Acetic acid used in food preparation/production can only be produced by natural process – aerobic fermentation, through action of acetic bacteria. In USA it is GRAS additive and in EU it is designated as E 260. It has no adverse effects and no dietary restrictions. Today, acetic acid is not used only as vinegar in salad preparation. It is used in the preservation of food as a natural preservative and antimicrobial agent not only in vegetable pickling, but as an active component of edible films and in hurdle technology of preservation. It is added to mayonnaise to deactivate Salmonella. In addition, it is acidulant, gives a characteristic flavour profile to food, can be used for microbial decontamination of meat and as mild descaling agent in food industry. Research on acetic acid applications in the accelerated ripening of dates is also conducted. Indole-3-acetic acid plays a role in banana ripening (phytohormone) and its degradation to 2-aminoacetophenon during wine production can give untypical aging off-flavour in wine. It can be used in grey mould control in harvested apple fruit. Acetic acid and its anhydride are widely used in the production of modified starches, so called starch acetates as well as dual-modified starches. This chapter will summarise current knowledge on acetic acid and its derivatives application in the food industry.

Acetic acid, production, application in food

Poglavlje u e-knjizi: ISBN 978-1-62948-217-0