White vinegar - what is it? In this article we will try to answer the question posed in detail. In addition, we will tell you about how this product can be replaced in cooking and where it is still used.
Product Overview
White vinegar - what is it and what does it look like? This is a product containing a large amount of acetic acid, which is obtained traditionally during microbiological synthesis with the help of acetic acid bacteria found in edible alcohol-containing raw materials.
White vinegar is a colorless or slightly colored transparent liquid. As a rule, it has a specific aroma and a sharply sour taste.
Product Types and Composition
Now you know what white vinegar is (what we are, we described above). At present, two types of this product are used for domestic and culinary purposes:
The first contains acetic and other food acids (for example, tartaric, citric, malic, rice, cane, fruit, etc.), as well as esters, aldehydes and complex alcohols. The combination of these components creates the familiar pleasant aroma of natural vinegar.
As for the second product, such vinegar is obtained by diluting synthetic, highly concentrated acetic acid, which does not have pleasant aromatic properties. However, a specific pungent odor emanates from it.
How is white vinegar produced?
What is it and what types of this product exist, we have already told. Now it’s worth telling you exactly how it is produced.
Ethyl rectified alcohol, as well as secondary products of its production, can serve as raw materials for natural vinegar. Also, this product is often obtained from apple and other fruit juices. Among culinary experts, wine white vinegar is especially popular. It is made from fermented wine materials.
Alcohol is oxidized by means of acetic acid bacteria in special circulating apparatuses or by the deep method.
As for synthetic vinegar, the main raw material, as already mentioned, is acetic acid, which is produced through the chemical synthesis of natural gas, various by-products, and also as a result of dry distillation of wood.
It is believed that synthetic white vinegar, the photo of which is presented in this article, adversely affects human health, and therefore it is undesirable to use it in cooking. Such a product is best used for domestic purposes.
Varieties and applications of vinegar
Depending on the use of a particular raw material, natural vinegar can be of the following types:
- Wine. This product is obtained by fermentation of wine. To do this, it is aged in oak barrels or in glass jars. How to use white wine vinegar? The application of this seasoning is different. However, most often it is added to various sauces.
- Fruit. This type of vinegar is made from sour fruit juices. As a rule, it is used for the preparation of various drinks, acidification of cabbage soup, borsch, salads, in particular vinaigrette, the creation of mayonnaise, canning vegetables, etc.
- Fruit and berry. This type of vinegar is made by fermentation of fruit wine. Its main difference from other seasonings lies in the unsurpassed aroma. This product is added to soups, stewed vegetables, salads, stews, etc.
- Malt. Such vinegar is produced by fermenting beer wort. It is very popular in England and is present in almost all local dishes.
- White. Table vinegar of this kind is similar to malt. However, it is subjected to more thorough cleaning. It serves as an excellent base for pickles and canning of various fruits.
- Rice. This type of vinegar is obtained from rice and used for dressing salads, making sauces, pickling meat.
- Reed. According to the name, such vinegar is obtained from sugar cane. It is used for dressing vegetable salads and other dishes.
The use of synthetic vinegar
White synthetic vinegar is often given out as natural, which often leads to disastrous consequences. After all, such a product is highly not recommended for use in food. Although it is not prohibited by law.
Most often, white synthetic vinegar is used for domestic purposes. It well cleans any surface from dirt, and also disinfects them. Gloves must be worn during use. Otherwise, burns may appear on your skin.
To obtain a less concentrated white synthetic vinegar, it must be properly diluted. To do this, ordinary water is added to it in different proportions. For food purposes, such a product cannot be used if its concentration exceeds 6%.
Where else is vinegar used?
In addition to food and household purposes, vinegar is also used for other needs. For example, in folk medicine, it is used in low concentration to wipe a person’s body at elevated temperatures. However, only a natural product should be used for this. Otherwise, you risk getting severe allergic reactions and burns.
Vinegar is also often used in pharmaceuticals and cosmetology. It is added to various medications, tinctures, as well as ointments, lotions, deodorants, eau de toilette. In addition, such a product is often used for the manufacture of household chemicals.
One cannot but say that white vinegar is used for non-traditional methods of treating animals and for acidifying the soil in the agricultural industry.
Cooking Vinegar Replacement
As mentioned above, white wine vinegar is often used in cooking. How to replace this product if it is not in stock? For this, you can use other types of similar seasoning. For example, apple, cane, malt, fruit or fruit and berry vinegar. Also, some housewives use a product of synthetic origin. But for this it is recommended to dilute it to 4-5%.
If you do not want to use synthetic vinegar, and you do not have wine or any other, then you can use ordinary lemon juice. To do this, a small piece of fresh citrus should be squeezed strongly, and if necessary, strain. It is good to season salads with this juice, as well as add it to various sauces, mayonnaises and other dishes.
In case you need to pay off table soda, you can also use lemon juice. For lack of it, this ingredient is well quenched by a sour-milk drink like kefir. However, this method is not suitable for all types of dough, but only for those that contain the mentioned dairy product.