RE: [CH] "Vinegar Powder" - Citric Acid
=Mark (mstevens@exit109.com)
Thu, 16 Sep 2010 19:46:10 -0400
I really like malt vinegar, and often use it on my fish & chips.
On Thu, 16 Sep 2010 17:36:26 -0400, Rich Stevens wrote
> 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
> >>>
> >
> >
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--
=Mark
http://www.exit109.com/~mstevens