Re: [CH] "Vinegar Powder"

AndyB (CH2060@xemaps.com)
Mon, 13 Sep 2010 19:42:07 -0400 

  Rich,

Thanks for your quantitative update.  I had just received the following reply 
from Spices Etc.:

        Our vinegar powder contains dextrin, modified food starch, and vinegar 
solids.
        Please let me know if there is anything else I may assist you with.
        Best Regards,
        Michele Enriquez,  CSR
        Spices Etc.
       1-800-827-6373

I thought it had to be something like this.  Using your data, with the product 
having 92% carbohydrates, the acetic acid is fairly well diluted.  Additionally, 
some of the aforesaid "vinegar solids" may be natural flavorings, such as would 
be with the use of cider vinegar.

To anyone on the list:   If you try it, let me/us know what you think of it - I 
might try some.

AndyB

On 9/13/2010 12:26 AM, Rich Stevens wrote:
> 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
>>
>
>