Dive deep into acetic acid's pivotal role in the food industry. Discover its multifaceted applications across many products, from flavor enhancer to meat tenderizer.
Acetic acid is a simple carboxylic acid ubiquitously used in the food industry. It is known for its characteristic sour taste and pungent odor. It plays a multifaceted role in various culinary applications. From acting as a preservative to enhancing flavors and tenderizing meats, acetic acid has been vital for human culinary practices for centuries.
Acetic acid is an organic acid that has applications in multiple industries. It is used globally as a food additive, having several applications in the food industry. It is an integral part of the vinegar traditionally used in food preservation. It is an acidulant used to give a characteristic flavor profile to food and to prevent microbial decontamination of food products.
The pickling of foods in vinegar or vinegar-containing solutions ranks among the oldest preservation methods. Vinegar made from palm wine was known in the East as long ago as 5000 BC. Acetic acid continues to occupy a firm place in food preservation even today.
This article will explore acetic acid’s use, role, and significance in food products.
What is Acetic Acid?
Chemically, acetic acid, or ethanoic acid, is a colorless liquid organic compound with the chemical formula CH3CO2H. A methyl group is attached to a carboxyl functional group in acetic acid. The name “acetic acid” derives from the Latin word for vinegar, “acetum”, which is related to the word “acid” itself. “
Acetic acid is a multipurpose food additive. The functions of acetic acid in food include but are not limited to:
Acidulant
Acetic acid has a characteristic sour taste and pungent odor. It provides the tang along with its peculiar odor when added to food products.
Flavoring Agent
Acetic acid is used to enhance the flavor characteristics of food products. The slightly sour taste imparted by acetic acid in lower concentrations uplifts the flavor profile of many foods, especially sweet, spicy, and umami.
Preservative (Antimicrobial Agent)
Acetic acid reduces the pH of the food matrix when added. The decrease in pH creates an unfavorable environment for the microbes to grow. Also, acetic acid inhibits the microbes even when used in lower concentrations than required for pH shift.
Flavor Enhancer
Acetic acid, with antimicrobial properties and pH-lowering ability, is an ideal agent for coating food ingredients. It extends the shelf life of food products and prevents microbial spoilage.
Raising Agent
Acetic acid reacts with the baking powder or baking soda base to release CO2. Thus, it contributes to multiple food products for improved taste or texture, or consistency due to raising.
Edible food coating agent
With antimicrobial properties and pH-lowering ability, Acetic acid is an ideal agent for coating food ingredients. It extends the shelf life of food products and prevents microbial spoilage.
Color Retention Aid
Acetic acid helps retain the color of food, whereas pH-dependent pigments are responsible for coloring agents.
Product Examples
Below are some detailed examples of how acetic acid is used in the food industry.
Beverages
Category
Example
Role
Significance
Fermented Beverages
Vinegar (Natural), Kombucha, Kefir water
Flavoring agent, pH regulator, Flavor enhancer
Naturally present. Contributes to sharp sourness and vinegary notes. Present at a concentration of ~200 mg/L in lambic beers which affects the sensory profile significantly. Acetic acid is the most abundant acid, occurring at 12–155 mg/l in ales, 22–107 mg/l in lagers and 30–35 mg/l in stouts.
Alcoholic Beverages
Beer, Gueuze, Kriek Lambic, Framboise
Flavoring agent, pH regulator
It provides a sour taste which augments the natural tanginess coming from fruits. It also helps in retaining color in fruit juices.
Soft Drinks
Naturally present in these fermented beverages. Major sour component and is responsible for the peculiar taste and pungency.
Flavoring agent, pH regulator, Flavor enhancer
Responsible for the sharp sour taste and enhancing other taste profiles in soft drinks.
Fruit based Beverages
Fruit juices, Nectars
Flavor enhancer, Color retention aid
Provides a sour taste which augments the natural tanginess coming from fruits. It also helps in retaining color in fruit juices.
Carbonated Beverages
Flavored carbonated beverages (Soda)
pH regulator, Flavor enhancer
Contributes to sharp sourness and vinegary notes.
Bakery
Category
Example
Role
Significance
Yeast leavened products
Sourdough bread, Bread
Flavoring agent, Flavor enhancer, pH regulator
Acetic acid gives sourdough much of its tang. It also creates optimal conditions for the fermentation microorganisms to thrive and multiply to produce a tangier finished product.
Chemically leavened bakery products
Biscuits, Cookies, Pancake, Muffins, Scones
Raising agent, pH regulator
It can be used to improve the leavening by reaction with basic agents. It, therefore, affects the texture of the baked goods.
Confectionery
Category
Example
Role
Significance
Slow-release tangy flavor
Candies, Chewable
Flavoring agent, Flavor enhancer, pH regulator
Contributes to sharp sourness and vinegary notes.
Fruit preserves
Candied fruits
Preservative, Flavoring agent
Adds the tang to the candied fruits to accompany the overwhelming sweetness from sucrose.
Soft Confectionery
Gummies, Chewing gums, Soft chews
Flavoring agent, Flavor enhancer, pH regulator
It provides tang and pungency in soft confectionery with slow release and creates a desirable flavor profile.
Convenience
Category
Example
Role
Significance
High sugar
Jams, Jellies, Marmalades
Flavor enhancer, pH regulator, Gelling aid
Reduces the pH of the system and thus contributes to the shelf life. It enhances the flavor profile by lifting the sour component and supporting other flavors by adding the vinegary profile.
Savory
Ketchup, Sauces, Gravies, Broths
Flavor enhancer, pH regulator
Reduces the pH of the system and thus contributes to the shelf life. Enhances the flavor profile by lifting the sour component and supporting other flavors by adding the vinegary profile.
Contributes to sharp sourness and vinegary notes. It also improves the shelf stability of these products due to pH regulating activity.
Dairy
Category
Example
Role
Significance
Frozen Dairy Products
Ice cream, Frozen dairy sweetmeats
Flavor enhancer
It enhances flavor and adds to the sourness wherever required.
Cheese
Cheese, Paneer
Coagulant
Used as a coagulant to reduce the pH of milk up to the isoelectric point of milk proteins, which makes them curdle.
Curds
Curd, Yogurt
Coagulant
Reduces the pH of the system and helps in reaching the desired pH.
Dairy based beverages
Buttermilk, Flavored milk
Flavor enhancer
Enhances flavor and adds to the sourness wherever required.
Other Examples
Category
Example
Role
Significance
Soybean products
Tofu, Tempeh
Coagulant
Used as a coagulant to reduce the pH of soy milk up to the isoelectric point of proteins, which makes them curdle.
Meat Products
Canned meats, Restructured meat products,
Flavor enhancer, pH regulator, Shelf life extender
Used to enhance the flavor and improve shelf stability of products.
Meat alternatives
Meat analogues, Vegan meat products
Flavor enhancer, pH regulator, Shelf life extender
Used to enhance the flavor and improve shelf stability of products.
Fun Facts About Acetic Acid
Acetic acid makes up about 4-8% of vinegar, giving it its characteristic sour taste and pungent smell.
Acetic acid is a key chemical used in the manufacture of various chemicals like acetic anhydride, vinyl acetate monomer, and synthetic fibers.
Acetic acid has a freezing point of 16.6°C (61.9°F). In a cooler environment, it can solidify and form ice-like crystals, leading to its nickname, “glacial acetic acid.”
Chitosan is a naturally occurring polysaccharide with desirable properties for use as a film-forming agent, encapsulating agent, and anti-microbial agent.
Powdered cellulose is a versatile food additive that is used as an anticaking and bulking agent, humectant, stabilizer, thickener, and nutritional supplement.
