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Acetic Acid in the Food Industry


Ačkar, Đurđica; Šubarić, Drago; Jozinović, Antun; Babić, Jurislav
Acetic Acid in the Food Industry // Acetic Acids, Chemical Properties, Production and Applications / Basile, Angelo (ur.).
New York, SAD: Nova Publishers, 2013. str. 163-176


Naslov
Acetic Acid in the Food Industry

Autori
Ačkar, Đurđica ; Šubarić, Drago ; Jozinović, Antun ; Babić, Jurislav

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Acetic Acids, Chemical Properties, Production and Applications

Urednik/ci
Basile, Angelo

Izdavač
Nova Publishers

Grad
New York, SAD

Godina
2013

Raspon stranica
163-176

ISBN
978-1-62948-222-4

Ključne riječi
Acetic acid, production, application in food

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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



POVEZANOST RADA


Projekt / tema
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Drago Šubarić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Ačkar, Đurđica; Šubarić, Drago; Jozinović, Antun; Babić, Jurislav
Acetic Acid in the Food Industry // Acetic Acids, Chemical Properties, Production and Applications / Basile, Angelo (ur.).
New York, SAD: Nova Publishers, 2013. str. 163-176
Ačkar, Đ., Šubarić, D., Jozinović, A. & Babić, J. (2013) Acetic Acid in the Food Industry. U: Basile, A. (ur.) Acetic Acids, Chemical Properties, Production and Applications. New York, SAD, Nova Publishers, str. 163-176.
@inbook{inbook, editor = {Basile, A.}, year = {2013}, pages = {163-176}, keywords = {Acetic acid, production, application in food}, isbn = {978-1-62948-222-4}, title = {Acetic Acid in the Food Industry}, keyword = {Acetic acid, production, application in food}, publisher = {Nova Publishers}, publisherplace = {New York, SAD} }