Food additive glacial acetic acid

Food additives are widely used in various cooked foods. They make food taste better. There are many types of food additives, among which acetic acid is the most widely used and can be used in the processing of almost all kinds of ingredients. Moreover, the side effects on the human body are very small and can be ignored. Let’s take a look at the uses of the food additive glacial acetic acid.

Glacial acetic acid (pure substance), that is, anhydrous acetic acid, acetic acid is one of the important organic acids and organic compounds. It solidifies into ice at low temperatures and is commonly known as glacial acetic acid. Volume expansion during solidification may cause the container to rupture. The flash point is 39°C, the explosion limit is 4.0% to 16.0%, and the maximum allowable concentration in the air does not exceed 25 mg/m3. Pure acetic acid will freeze into ice-like crystals when it is below its melting point, so anhydrous acetic acid is also called glacial acetic acid.

Uses: Mainly used in the synthesis of vinyl acetate, cellulose acetate, acetic anhydride, acetate esters, metal acetates and halogenated acetic acid, etc. It is also an important raw material for pharmaceuticals, dyes, pesticides and other organic syntheses. In addition, it is also widely used in the manufacture of photographic drugs, cellulose acetate, textile printing and dyeing, and rubber industry, as well as raw materials for manufacturing plastics, dye solvents, photography, medicine, pesticides, and other organic syntheses.

shape

Acetic acid, with a content of about 30%, is liquid at room temperature. Glacial acetic acid is considered pure acetic acid when its content is above 98%. This acetic acid is liquid above 14 degrees Celsius and solid below 14 degrees Celsius. It looks very much like ice, so it is called glacial acetic acid. Even if it is not freezing in the north, you should still take precautions against freezing.

The edible vinegar contains about 3% acetic acid. White vinegar is blended with acetic acid. It is highly acidic but has a poor taste. Brewing vinegar contains a lot of flavor substances and tastes good.

The freezing point of glacial acetic acid should be 16.6 degrees. Below 16 degrees, it is solid, just like water freezing.

Standard description: This standard is applicable to industrial glacial acetic acid produced from acetylene, ethanol and ethylene as raw materials; it is also applicable to industrial glacial acetic acid produced by co-oxidation of paraldehyde and xylene.