RE: [CH] "Vinegar Powder" - Citric Acid
Rich Stevens (rstevens15@verizon.net)
Thu, 16 Sep 2010 17:36:26 -0400
I routinely use the Everpure product Scalekleen to delime steamers, which
contains 50% citric acid monohydrate and 50% aluminum chloride hexahydate.
The MSDS Emergency Overview: Scale-Kleen is not considered toxic or
corrosive, but it can be an irritant to eyes, skin and mucous membranes.
Fire may produce corrosive fumes of hydrochloric acid. I don't take any
precautions when handing it, other than to rinse my hands if I get it on
them, with no real rush. I can tell you from experience as a biochemist,
that you know right away if you get concentrated acetic acid on you. Unlike
acetic acid, citric acid is federally classified as a mild irritant. Acetic
acid is listed as Major Hazard Class 8.0, extremely corrosive and capable of
causing severe burns. pH doesn't always tell the whole story. Skin and
mucous membranes are permeable to acetic acid and react almost immediately
to it, unlike citric acid. Generally speaking, citric acid is only a problem
with chronic or prolonged exposure or ingestion of a fair amount of it.
Rich Stevens http://mysite.verizon.net/rstevens15
Photo Trend Enterprises- A Restaurant Service Company
I always keep a supply of stimulant handy in case I see a snake, which I
also keep handy. -W.C. Fields
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of AndyB
Sent: Thursday, September 16, 2010 2:46 PM
To: Constance Allen; chile-heads@globalgarden.com
Cc: Tom Greaves
Subject: Re: [CH] "Vinegar Powder" - Citric Acid
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
>>>
>
>