What is the difference between different grades of food grade glacial acetic acid?

Basic property

Acetic acid, the content of about 30%, is liquid at room temperature. The content of ice acetic acid is more than 98%, it can be considered pure acetic acid, this

acetic acid is liquid above 14 degrees Celsius, below 14 degrees Celsius, that is, solid, the appearance is very like ice, so it is called ice acetic acid, even if the

weather is less than freezing in the north, but also pay attention to anti-freezing.

The vinegar we eat contains about 3% acetic acid, and white vinegar is mixed with acetic acid, which has enough acidity and poor taste. Brewing vinegar has a lot

of flavor substances, good taste.

The freezing point of glacial acetic acid should be 16.6 degrees, and below 16 degrees it is solid, like water frozen.

Food grade ice acetic acid (99% content)

Edible ice acetic acid was prepared from ethanol produced by fermentation. The product is used in the food industry as an acid and flavor enhancer, and can be

appropriately diluted into vinegar, which can be used directly as acetic acid when the content is 3~5%, and is added according to actual demand for daily use.

Now there are many kinds of glacial acetic acid on the market, manufacturers are everywhere, the price is very different, how do we distinguish and understand

various types of glacial acetic acid, now we will talk about the general classification of food grade glacial acetic acid.

Classified according to the mode of production

First, fermentation method

1. Acetic acid fermentation goes through three stages. First, under the action of enzymes, the starch in the raw material is hydrolyzed to sugar. The second is that

under the action of yeast, sugar is converted into alcohol. These two stages usually occur at the same time, so these two stages are generally referred to as the

alcohol fermentation stage. Third, under the action of acetic acid bacteria, the alcohol is converted to acetic acid, which is generally the fermentation method of

edible vinegar. The natural degree is high, but the acetic acid concentration is not high, and the safety is very good.

2, by fermentation production of ethanol as raw materials and then through the oxidation process to obtain food grade glacial acetic acid, this is the basic process

of fermentation glacial acetic acid used in the modern food industry, the natural degree of above 98, acetic acid concentration is also above 99.5%, the safety is

relatively high. It is also a pure natural food additive, but the product yield is relatively low, and the price is generally high, which is not a small burden for food

processing enterprises.

Basic property

Acetic acid, the content of about 30%, is liquid at room temperature. The content of ice acetic acid is more than 98%, it can be considered pure acetic acid, this

acetic acid is liquid above 14 degrees Celsius, below 14 degrees Celsius, that is, solid, the appearance is very like ice, so it is called ice acetic acid, even if the

weather is less than freezing in the north, but also pay attention to anti-freezing.

The vinegar we eat contains about 3% acetic acid, and white vinegar is mixed with acetic acid, which has enough acidity and poor taste. Brewing vinegar has a lot

of flavor substances, good taste.

The freezing point of glacial acetic acid should be 16.6 degrees, and below 16 degrees it is solid, like water frozen.

Food grade ice acetic acid (99% content)

Edible ice acetic acid was prepared from ethanol produced by fermentation. The product is used in the food industry as an acid and flavor enhancer, and can be

appropriately diluted into vinegar, which can be used directly as acetic acid when the content is 3~5%, and is added according to actual demand for daily use.

Now there are many kinds of glacial acetic acid on the market, manufacturers are everywhere, the price is very different, how do we distinguish and understand

various types of glacial acetic acid, now we will talk about the general classification of food grade glacial acetic acid.

Classified according to the mode of production

First, fermentation method

1. Acetic acid fermentation goes through three stages. First, under the action of enzymes, the starch in the raw material is hydrolyzed to sugar. The second is that

under the action of yeast, sugar is converted into alcohol. These two stages usually occur at the same time, so these two stages are generally referred to as the

alcohol fermentation stage. Third, under the action of acetic acid bacteria, the alcohol is converted to acetic acid, which is generally the fermentation method of

edible vinegar. The natural degree is high, but the acetic acid concentration is not high, and the safety is very good.

2, by fermentation production of ethanol as raw materials and then through the oxidation process to obtain food grade glacial acetic acid, this is the basic process

of fermentation glacial acetic acid used in the modern food industry, the natural degree of above 98, acetic acid concentration is also above 99.5%, the safety is

relatively high. It is also a pure natural food additive, but the product yield is relatively low, and the price is generally high, which is not a small burden for food

processing enterprises.