Acetic acid uses in food industry are diverse, mainly performing the following functions:
- Acidity Regulation and Flavoring: As the core component of vinegar (containing 4–8% acetic acid), it is used in salads, pickled foods, and cooking, providing a refreshing sour taste.
- Preservation: Its low pH inhibits microorganisms such as bacteria and molds, making it common in pickles and fermented vegetables to extend shelf life.
- Processing Aid: In bread making, acetic acid reacts with baking soda to produce carbon dioxide, helping dough rise. In cheese production, it adjusts pH to promote coagulation.
- Flavor Enhancement: Used in beverages (such as soft drinks), canned foods, and condiments (like ketchup and mustard), it balances sweetness and enhances flavor layers.
- Other Applications: It is used in food cleaning solutions to remove equipment residues or in the synthesis of food additives, such as ethyl acetate.
- Usage Control: The concentration of acetic acid must be strictly controlled (usually 0.1–0.3%), as excessive amounts may affect taste or irritate the digestive tract. Both naturally fermented products (e.g., wine vinegar) and synthetic acetic acid must comply with food safety standards (such as GB 2760) to ensure non-toxicity and suitability.
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