Alcohol vinegar (white distilled vinegar; Acetum; aqueous acetic acid 4–8% w/w)

Description

• Clear, colorless vinegar obtained by acetous fermentation of ethanol (agricultural ethyl alcohol) by acetic acid bacteria, then filtered/polished to a neutral, clean flavor.

• In many markets “distilled” means “made from distilled alcohol,” not that the finished vinegar is distilled.

• Typical total acidity: 5–6% w/w as acetic acid (≈50–60 g/L). pH ~2.4–2.8; °Brix ≈ 0; residual sugars/congeners negligible.

Caloric value (per 100 g)

• ~15–24 kcal/100 g (from acetic acid at 5–6%).

• On labels often 0 kcal per serving due to small serving size and rounding.

Key constituents

• Acetic acid and water.

• Traces of volatiles (e.g., ethyl acetate, light aldehydes); ash/minerals very low.

• Analytical markers: titratable acidity (TA), pH, conductivity, color (APHA/Hazen), turbidity (NTU), density @ 20 °C, volatile impurities.

Production process

• Substrate: rectified agricultural ethanol (from grains/sugars/molasses).

• Acetification: submerged fermentation in aerated acetators with Acetobacter/Komagataeibacter (batch or continuous) to high-strength vinegar.

• Standardization: dilution with purified water to 4–8% acidity (commonly 5–6%).

• Polishing & packaging: clarification/filtration (optional activated carbon), microfiltration, pasteurization as needed, filling in glass/HDPE with acid-resistant closures.

• Operate under GMP/HACCP with CCP on micro control, acidity, foreign bodies, and pack integrity.

Sensory and technological properties

• Aroma/flavor: sharp, clean acidity; far fewer congeners than wine/cider vinegars.

• Function: acidulant, pH control, and preservation aid (synergy with salt/sugar); reacts with bicarbonate to release CO₂ (leavening).

• Low buffering → rapid pH drop; potential corrosion with Cu/Al contacts.

Food uses

• Pickles/brines, condiments (ketchup, mayo, mustard), dressings, BBQ/sauces, marinades, quick pickles, bakery acid–base systems, general pH adjustment in RTE foods.

• Typical inclusion (finished foods): 0.1–2.0% by weight of 5–6% vinegar (confirm in pilot trials).

Nutrition and health

• Very low energy at culinary doses; sodium negligible unless added.

• Undiluted acid may irritate mucosa or erode enamel—use diluted in foods.

• Preliminary evidence suggests postprandial glycemia moderation; avoid unauthorized health claims.

Lipid profile

• Total fat: none/negligible; only trace SFA, MUFA, PUFA from any flavor carriers.

• Health note: emphasizing MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids) over SFA (saturated fatty acids) is generally favorable/neutral for blood lipids; not material here. TFA (industrial trans fatty acids) absent; MCT (medium-chain triglycerides) not characteristic.

Quality and specifications (typical topics)

• Acidity (as acetic acid): 5.0–6.0% w/w (tolerance ±0.2%).

• pH 2.4–2.8; color ≤10 APHA (water-white).

• NTU within spec; no “mother” at release.

• Volatile impurities (ethyl acetate, acetaldehyde) limited; methanol low/not characteristic.

• Metals/pesticides compliant; chloride/sulfate/ash very low; micro within limits (pathogens absent).

• Packaging: glass/HDPE; avoid reactive metals.

Storage and shelf-life

• Store cool/dry, protect from light and reactive metals; keep closures tight to limit oxygen ingress.

• Typical shelf-life 24–36 months unopened; benign sediment (“mother”) may form over time—filter to clarify.

Allergens and safety

• Gluten-free; not a major EU/US allergen.

• For pickling, validate equilibrium pH ≤4.2 (or per local code).

• In-plant: prevent corrosion, manage acid vapors, protect operators and equipment.

INCI functions in cosmetics

• INCI names: Vinegar/Acetum; component acid Acetic Acid.

• Roles: pH adjuster, mild astringent, antimicrobial adjunct; assess skin tolerance and compatibility with metal components.

Troubleshooting

• Haze/sediment (“mother”): post-pack microbial growth → microfiltration, optional pasteurization, oxygen control, sanitary filling.

• Harsh/solvent note: high ethyl acetate → optimize fermentation aeration/oxidation and carbon polishing.

• Metallic taste/discoloration: reactive contact → switch to glass/HDPE, acid-resistant fittings.

• Soft pickles: low Ca/excess heat → add CaCl₂ where allowed, manage thermal profile, verify salt/acid balance.

• Under-acidification: confirm TA/pH, adjust dosage or use higher-strength vinegar.

Sustainability and supply chain

• Prefer renewable ethanol sources; optimize aeration/heat recovery in acetators.

• Use recyclable glass/PET/HDPE; where legal, consider concentrate→dilute logistics to cut transport mass.

• Treat effluents to BOD/COD targets; full traceability under GMP/HACCP.

Conclusion
Alcohol vinegar is a clean, reliable acidulant for preservation, flavor balance, and pH control. Tight management of acetification, standardization, and pack hygiene delivers a product that is safe, stable, water-white, and technologically consistent across applications.

Mini-glossary

• TA — Titratable acidity: grams of acetic acid per 100 mL (% w/w) indicating vinegar strength.

• APHA (Hazen) color — Water-white color scale for clear liquids; lower values = clearer.

• NTU — Nephelometric turbidity units: clarity measure; higher values = more haze.

• pH — Log measure of acidity; vinegar at ~2.4–2.8 strongly lowers pH at low doses.

• SFA — Saturated fatty acids: excessive intakes may raise LDL; not relevant in vinegar.

• MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral for blood lipids; not relevant here.

• PUFA — Polyunsaturated fatty acids (e.g., linoleic): beneficial when balanced; not relevant in vinegar.

• TFA — Trans fatty acids (industrial): avoid; absent in vinegar.

• MCT — Medium-chain triglycerides: typical of coconut oil; absent in vinegar.

• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety systems with defined CCP.

• CCP — Critical control point: step where a control prevents/reduces a hazard.

• BOD/COD — Biochemical/Chemical oxygen demand: fermentation-plant wastewater impact indicators.

Alcohol vinegar studies