Vinegar

Vinegar

Vinegar

Vinegar is a dilute solution of acetic acid. The term is derived from the French , which 646 very low-density lipoprotein means sour wine. Vinegar has been used in food preservation and medicine for thousands of years. Typically vinegar contains 4 percent to 12 percent acetic ACID, which is produced by the bacterial oxidation of alcohol formed by the fermentation of sugars and fruits. Apples yield cider vinegar; grapes, wine vinegar; and sugar and hydrolyzed starches from corn and wheat, white vinegar. Depending upon the nature of the fruit fermented, the resulting vinegar will have a unique flavor without adding significant calories. Vinegar provides only two calories per teaspoon. Because it is so acidic, vinegar is used to preserve foods in pickling. In salad dressing, MAYONNAISE, MUSTARD, and tomato sauce, vinegar helps retard spoilage. Vinegar contains traces of minerals but it is not a significant food source.

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