Re: [CH] "Vinegar Powder" - Citric Acid
AndyB (CH2060@xemaps.com)
Thu, 16 Sep 2010 14:45:43 -0400
Constance,
Perhaps. Worth a try. I have two types of comments:
1) Pure (anhydrous) citric acid is a white powder. Having a pH of 2.2 (for a
0.1 normal solution), it is a stronger acid than acetic acid (pH 2.4). I
checked the MSDS info, and, due to its high acidity, it is rated as a very
hazardous material either in the powder form or in any strong solution (20%).
Lower concentrations, of course, are safe to consume. For example, lemon and
lime juice are about 5% citric acid. I strongly suspect that the "powdered
citric acid" that you obtained is likely well diluted with some powder, such as
a form of dextrin or corn starch. It _may_ contain flavorings.
2) The vinegar powder is likely to have some flavorings. If natural flavorings
are used, the vinegar powder is likely to have a different taste than that of
the "citric acid powder".
AndyB
On 9/14/2010 2:26 PM, Constance Allen wrote:
> I use powered citric acid that I bought from San Francisco Herb. I wonder if
> it could be a substitute for "vinegar powder"'
> Cheers,
> Constance Allen
>
> On Sep 12, 2010, at 3:00 PM, AndyB wrote:
>
>> 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
>>>
>
>