Vinegar is one of the most widely used and common natural preservatives. It is also called vinegar in the market.
It is cheap and readily available. This keeps the quality of the food unchanged.
No side effects. Dissolves in water very easily.
Vinegar is an incomparable preservative in the preparation and preservation of various foods. Vinegar is used in the preparation of pickles, sauces, jellies, jams, marmalades and in preserving fruits, vegetables, fish and meat. The main ingredient in vinegar is chlorinated acid or acetic acid (CHCOOH). Vinegar is generally an aqueous solution of 6-10% ethanoic acid. Adding vinegar to food lowers the pH value of the ingredients. This value falls below 5 to 4. Foods with a pH less than 4.5 are not damaged by bacteria. However, pH in yeast and mold can also mean propagation. The optimum pH range for the reproduction of most microorganisms is 6.5-7.5. In fact there is no comparison to vinegar in food preservation. It is widely used as a natural food preservative. Because
1. Vinegar has no side effects.
2. As it is a mild acid, taking it with food does not increase the acidity, but maintains the balance of food and body pH.
3. As it is an acidic solution, its effect reduces the pH value of the preserved food solution. Microorganisms, especially bacteria, do not have a favorable environment for growth and reproduction. The pH value of 6% aqueous solution of ethanoic acid is about 2.35 which is sufficient for the destruction of bacteria.
4. It is soluble in water in any proportion. This is because it can form effective hydrogen bonds with water molecules. As a result, it mixes easily with food water and maintains a balanced concentration everywhere, creating resistance against microorganisms. As its boiling point is higher than that of water, it does not have the chance to evaporate during the application of heat during food processing.
Excellent expression.