RE: [CH] "Vinegar Powder"
Rich Stevens (rstevens15@verizon.net)
Mon, 13 Sep 2010 00:26:25 -0400
Description: Vinegar flavored powder, almost 12% acetic acid.
Contains: Maltodextrin, White Distilled Vinegar, Modified Corn Starch
Usage: Vinegar powder cannot be reconstituted to make liquid vinegar. It is
formulated to be used as a flavor component in seasonings, rubs, marinades,
barbecue sauces, gravies, salad dressings, dry mixes and in dietary
supplements. It may be used in conjunction with white distilled vinegar.
Nutritional Information Per 100 grams
Calories 371 Cholesterol <1 mg
Calories from fat 0.5 Sodium 0.08 g
Calories from saturated fat 0 Vitamin A IU <44 IU
Protein 0.57 g Vitamin C <0.44 mg
Carbohydrates 92 g Calcium 0.024 g
Dietary Fiber 0.2 g Iron <0.001 g
Sugar--Total 1.5 g
Fat--Total 0.06 g
Saturated Fatty Acids 0.04 g
Trans Fatty Acids 0.03 g
Rich Stevens http://mysite.verizon.net/rstevens15
Photo Trend Enterprises- A Restaurant Service Company
'No drug, not even alcohol, causes the fundamental ills of society. If we're
looking for the source of our troubles, we shouldn't test people for drugs.
We should test them for stupidity, ignorance, greed, and love of power.'
-P.J. O'Rourke
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of AndyB
Sent: Sunday, September 12, 2010 6:00 PM
To: Tom Greaves; chile-heads@globalgarden.com
Subject: Re: [CH] "Vinegar Powder"
I would advise using care with any "vinegar powder". The primary
constituent
of vinegar is acetic acid; acetic acid, also known as ethanoic acid, is
what
gives vinegar its sour taste and pungent smell.
Vinegar is made from the oxidation of ethanol (AKA "grain alcohol") by
acetic
acid bacteria. The ethanol may be derived from many different sources
including
wine, cider, beer or fermented fruit juice. White (distilled) vinegar is
nothing but water and acetic acid. The vinegar one gets from food markets
is
generally diluted to a uniform strength of 5% acetic acid. Note that in
food
preparation, vinegar is further diluted from 2:1 to 20:1.
As to vinegar powder:
Pure, water-free acetic acid (glacial acetic acid) is a liquid that freezes
at
16.5°C (62°F) to a crystalline solid. Both liquid and solid are colorless
and
absorb water (hygroscopic) from the environment. Thus, any pure "vinegar
powder" would soon turn into a concentrated liquid acid when exposed to the
air. The pure acid and its concentrated solutions are ***dangerously
corrosive***, and can give serious chemical burns.
The referenced link does not give any clue as to the actual constituents are
of
what it is selling as "vinegar powder". Hopefully, it is at least 95%
flavorings and some form of carbohydrate.
AndyB
On 9/5/2010 4:06 PM, Tom Greaves wrote:
> Now that is interesting. I'd never heard of vinegar powder. I'll look
into
> that.
>
> I think with the egg topping Doug suggested, salt, and a nice sauce like
what
> JJK suggested, I'm almost there. If I had some of that vinegar salt now,
I'd
> be home. Perhaps using vinegar instead of the milk in Doug's suggestion?
I
> hope vinegar and eggs get along well.
>
>> Salt was my first instinct. Here is another idea:
> http://www.spicesetc.com/product/Vinegar-Powder/Specialty-Seasonings
>