Listing description
Vinegar is a liquid consisting of about 5–20% acetic
acid (CH3COOH), water, and other trace chemicals, which may include
flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking
ingredient, or in pickling. As the most
easily manufactured mild acid, it has historically had a great variety of
industrial, medical, and domestic
uses, some of which (such as its use as a general household cleaner) are still
commonly practiced today.
Detailed description
Commercial vinegar is produced either
by a fast or a slow fermentation processes. In general, slow methods are used
in traditional vinegars where fermentation proceeds slowly over the course of a
few months or up to a year. The longer fermentation period allows for the
accumulation of a non-toxic slime composed of acetic acid bacteria. Fast
methods add mother of vinegar
(bacterial culture)
to the source liquid before adding air to oxygenate and promote the fastest
fermentation. In fast production processes, vinegar may be produced between 20
hours to three days.
Varieties
Apple cider
Apple cider vinegar is made from cider
or apple must,
and has a brownish-gold color. It is sometimes sold unfiltered and
unpasteurized with the mother of
vinegar present, as a natural product. It can be diluted with fruit juice
or water or sweetened (usually with honey) for consumption as a health
beverage.[4]
Balsamic
Main articles: Traditional Balsamic Vinegar and Balsamic
vinegar
Balsamic
vinegar is an aromatic aged vinegar produced in the Modena
and Reggio Emilia provinces of Italy. The original
product—Traditional Balsamic Vinegar—is made from the concentrated juice, or
must, of white Trebbiano
grapes. It is very dark brown, rich, sweet, and complex, with the finest grades
being aged in successive casks made variously of oak, mulberry, chestnut,
cherry, juniper, and ash wood. Originally a costly product available to only
the Italian upper classes, traditional balsamic vinegar is marked
"tradizionale" or "DOC" to denote its Protected Designation of Origin status, and
is aged for 12 to 25 years. A cheaper non-DOC commercial form described as
"aceto balsamico di Modena" (balsamic vinegar of Modena)[5]
became widely known and available around the world in the late 20th century,
typically made with concentrated grape juice mixed with a strong vinegar, then
coloured and slightly sweetened with caramel and sugar.Regardless of how it is produced, balsamic vinegar must be made from a grape product. It contains no balsam fruit. A high acidity level is somewhat hidden by the sweetness of the other ingredients, making it very mellow.
Cane
Cane
vinegar, made from sugarcane
juice, is most popular in the Philippines, in particular, the Ilocos Region
of the northern Philippines (where it is called sukang iloko), although
it also is produced in France and the United States. It ranges from dark yellow
to golden brown in color, and has a mellow flavor, similar in some respects to
rice vinegar, though with a somewhat "fresher" taste. Because it
contains no residual sugar, it is no sweeter than any other vinegar. In the
Philippines, it often is labeled as sukang maasim (Tagalog for "sour vinegar").Cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars and it will become sour by the direct action of bacteria on the sugar. The other way is through fermentation to produce a local wine known as basi. Low-quality basi is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid. Contaminated basi also becomes vinegar.
A white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar (made from wine, rice and apple cider) to be sold mixed with cane vinegar to lower the cost.[citation needed]
Sugarcane sirka is made from sugarcane juice in Punjab, India. During summer people put cane juice in earthenware pots with iron nails. The fermentation takes place due to the action of wild yeast. The cane juice is converted to vinegar having a blackish color. The sirka is used to preserve pickles and for flavoring curries.
Coconut
Coconut
vinegar, made from fermented coconut water
or sap, is used extensively in Southeast Asian cuisine (notably the
Philippines), as well as in some cuisines of India
and Sri Lanka,
especially Goan cuisine. A cloudy white liquid, it has a
particularly sharp, acidic taste with a slightly yeasty note.
Date
Vinegar
made from dates is a traditional product of the Middle East
.[6][7]
Distilled
The
term "distilled vinegar" (or "spirit vinegar" in the UK) is
something of a misnomer when used in the US and North America, because it is
not produced by distillation but by fermentation of distilled alcohol. The
fermentate is diluted to produce a colorless solution of 5% to 8% acetic acid
in water, with a pH of about 2.6. This is variously known as distilled spirit,
"virgin" vinegar,[8] or white vinegar, and is used in
cooking, baking, meat preservation, and pickling,
as well as for medicinal, laboratory, and cleaning purposes.[9]
The most common starting material in some regions, because of its low cost, is malt,[10] or in the United States, corn
(maize). It is sometimes derived from petroleum.[11]
Distilled vinegar in the UK is produced by the distillation of malt to give a
clear vinegar which maintains some of the malt flavour.[10]
Distilled vinegar is used predominantly for cooking, although in Scotland it is
used as an alternative to brown or light malt vinegar. White distilled vinegar
can also be used for cleaning.
East Asian black
Chinese
black vinegar
is an aged product made from rice, wheat, millet,
sorghum,
or a combination thereof. It has an inky black color and a complex, malty
flavor. There is no fixed recipe, so some Chinese black vinegars may contain added sugar,
spices, or caramel color. The most popular variety, Zhenjiang
vinegar, originates in the city of Zhenjiang
in Jiangsu Province, eastern China.[12]
Shanxi mature vinegar is another popular type of Chinese vinegar that is made
exclusively from sorghum and other grains[clarification
needed]. Nowadays in Shanxi province, there are still some
traditional vinegar workshops producing handmade vinegar which aged for at
least five years with a high acidity. Only the vinegar made in Taiyuan and some
counties in Jinzhong and aged for at least three years is considered authentic
Shanxi mature vinegar according to the latest national standard.A somewhat lighter form of black vinegar, made from rice, is produced in Japan, where it is called kurozu.
Fruit
Fruit
vinegars are made from fruit
wines, usually without any additional flavoring. Common flavors of
fruit vinegar include apple, blackcurrant,
raspberry, quince,
and tomato. Typically, the flavors of the original fruits remain in the final
product.Most fruit vinegars are produced in Europe, where there is a growing market for high-price vinegars made solely from specific fruits (as opposed to non-fruit vinegars that are infused with fruits or fruit flavors).[13] Several varieties, however, also are produced in Asia. Persimmon vinegar, called gam sikcho, is popular in South Korea. Jujube vinegar, called zaocu or hongzaocu, and wolfberry vinegar are produced in China.
Honey
Vinegar
made from honey is rare, although commercially available honey vinegars are produced
in Italy, Portugal, France, Romania, and Spain.
Job's tears
In
Japan, an aged vinegar also is made from Job's tears,
a tall, grain-bearing, tropical plant. The vinegar is similar in flavor to rice
vinegar.
Kiwifruit
A
byproduct of commercial kiwifruit
growing is a large amount of waste in the form of misshapen or
otherwise-rejected fruit (which may constitute up to 30 percent of the crop)
and kiwifruit pomace,
the presscake residue left after kiwifruit juice manufacture. One of the uses
for this waste is the production of kiwifruit vinegar, produced commercially in
New Zealand [14]
since at least the early 1990s, and in China in 2008.[15]
Kombucha
Kombucha
vinegar is made from kombucha,
a symbiotic culture of yeast
and bacteria. The bacteria produce a complex array of nutrients and populate
the vinegar with bacteria that some claim promote a healthy digestive tract,
although no scientific studies have confirmed this. Kombucha vinegar primarily
is used to make a vinaigrette,
and is flavored by adding strawberries, blackberries, mint, or blueberries at
the beginning of fermentation.
Malt
Malt
vinegar, also called alegar, is made by malting barley,
causing the starch in the grain to turn to maltose.
Then an ale
is brewed
from the maltose and allowed to turn into vinegar, which is then aged. It is
typically light-brown in color. In the United Kingdom and Canada, malt vinegar
(along with salt) is a traditional seasoning for fish and
chips, but some commercial fish and chip shops use non-brewed condiment.
Palm
Palm
vinegar, made from the fermented sap from flower clusters of the nipa palm
(also called attap palm), is used most often in the Philippines, where it is
produced, and where it is called sukang paombong. It has a citrusy
flavor note to it[16] and imparts a distinctly musky
aroma. Its pH is between five and six.
Pomegranate
Pomegranate
vinegar (Hebrew: חומץ רימונים)
is used widely in Israel
as a dress for salad but also in meat stew and in dips.[17]
Raisin
Vinegar
made from raisins, called khall ʻinab (Arabic:
خل عنب
"grape vinegar") is used in cuisines of the Middle East, and is
produced there. It is cloudy and medium brown in color, with a mild flavor.
Rice
Rice vinegar
is most popular in the cuisines of East and Southeast Asia. It is available in
"white" (light yellow), red, and black varieties. The Japanese prefer
a light rice vinegar for the preparation of sushi rice
and salad dressings. Red rice vinegar traditionally is colored with red yeast
rice. Black rice vinegar (made with black glutinous rice) is most
popular in China, and it is also widely used in other East Asian countries.White rice vinegar has a mild acidity with a somewhat "flat" and uncomplex flavor. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings.
Sherry
Sherry
vinegar is linked to the production of sherrywines
of Jerez.
Dark-mahogany in color, it is made exclusively from the acetic fermentation of
wines. It is concentrated and has generous aromas, including a note of wood,
ideal for vinaigrettes and flavoring various foods.
Spirit
The
term 'spirit vinegar' is sometimes reserved for the stronger variety (5% to 21%
acetic acid) made from sugar cane or from chemically produced acetic acid.[9]
To be called "Spirit Vinegar", the product must come from an
agricultural source and must be made by "double fermentation". The
first fermentation is sugar to alcohol and the second alcohol to acetic acid.
Product made from chemically produced acetic acid cannot be called
"vinegar". In the UK the term allowed is "Non-brewed condiment".
White
See
Distilled
vinegar.
Wine
Wine
vinegar is made from red or white wine, and is the most commonly used vinegar
in Southern and Central Europe, Cyprus
and Israel.
As with wine, there is a considerable range in quality. Better-quality wine
vinegars are matured in wood for up to two years, and exhibit a complex, mellow
flavor. Wine vinegar tends to have a lower acidity than white or cider
vinegars. More expensive wine vinegars are made from individual varieties of
wine, such as champagne, sherry, or pinot gris.
Uses
Culinary
Vinegar
is commonly used in food preparation, in particular in pickling
processes, vinaigrettes, and other salad
dressings. It is an ingredient in sauces such as mustard, ketchup, and
mayonnaise. Vinegar is sometimes used while making chutneys.
It is often used as a condiment. Marinades
often contain vinegar. In terms of its shelf life, vinegar's acidic nature
allows it to last indefinitely without the use of refrigeration.[18]- Condiment for beetroot – cold, cooked beetroot is commonly eaten with vinegar and
other ingredients
- Condiment for fish
and chips (UK: chips; US: French fries) –
in Britain, Ireland, Canada, and Australia, salt and malt vinegar is
sprinkled on chips. In Canada, white vinegar is
also often used.
- Flavoring for potato
chips (UK: crisps) – many American, Canadian,
British, and Australian manufacturers of packaged potato chips include a
variety flavored with vinegar and salt.
- Vinegar pie – a North American variant on the dessert called chess
pie. It is flavored with a small amount of
cider vinegar and some versions also contain raisins, spices and sour
cream.[19]
- Pickling – any vinegar can be used to pickle foods.
- Cider vinegar and sauces – cider vinegar usually is not
suitable for use in delicate sauces.
- Apple cider vinegar – Usually placed on the table in small
bowls or cups so that people can dip their crab meat into it. Also mixed
with water and used to steam crabs.[20]
- Substitute for fresh lemon juice – cider vinegar can usually
be substituted for fresh lemon juice in recipes and obtain a pleasing
effect although it lacks the vitamin C.
- Saucing roast lamb –
pouring cider vinegar over the meat when roasting lamb, especially when
combined with honey or when sliced onions have been added to the roasting
pan, produces a sauce.
- Sweetened vinegar is used in the dish of pork knuckles and ginger stew, which is made among Chinese people of
Cantonese backgrounds to celebrate the arrival of a new child.[21]
- Sushi rice – Japanese use rice vinegar as an essential ingredient
for sushi rice.
- Commonly put into water-pepper
sauce, for general palate preference.
- Red vinegar – Sometimes used in Chinese soups.
- Flavoring – used in the Southern U.S. to flavor collard
greens, green beans, black-eyed
peas, or cabbage to taste.
- Commonly put into mint
sauce, for general palate preference.
- Vinegar – especially the coconut, cane, or palm variety – is
one of the principal ingredients of Philippine cuisine.
- White vinegar can be used as flavoring in ham and beans.
- It is used in the making of escabeche fish.
Beverage
Several
beverages are made using vinegar, for instance Posca.
The ancient Greek oxymel
is a drink made from vinegar and honey, and sekanjabin
is a traditional Persian drink similar to oxymel. Other preparations, known
colloquially as "shrubs",
range from simply mixing sugar water or honey water with small amounts of
fruity vinegar, to making syrup by laying fruit or mint in vinegar essence for
several days, then sieving off solid parts, and adding considerable amounts of
sugar. Some prefer to boil the shrub as a final step. These recipes have lost
much of their popularity with the rise of carbonated beverages, such as soft
drinks.
Folk medicine and research
Many
traditional remedies and treatments have been
ascribed to vinegar over millennia and in many different cultures,[citation
needed] although no medical uses are verified in
controlled clinical trials. Some folk medicine uses have
side effects that represent health risks.[22]
Diet and diabetes
Small
amounts of vinegar (approximately 25 g of domestic vinegar) added to food,
or taken along with a meal, were proposed in preliminary research to reduce the
glycemic index of carbohydrate food for people
with and without diabetes.[23][24]Some preliminary research indicates that taking vinegar with food increases satiety and reduces the amount of food consumed.[25][26]
Antimicrobial
The
growth of several common foodborne pathogens sensitive to acidity is inhibited
by common vinegar (5% acetic acid).[27][28]Among these are:
- Clostridium botulinum (which can survive anaerobic conditions and high temperatures and is thus not always
affected by sterilization)
- Salmonella
- Listeria
- Staphylococcus
- Escherichia coli O157:H7 (which can tolerate an acidic environment to some extent)
Polyphenols
The
phenolic composition analysis of vinegar shows the presence of numerous flavonoids,
phenolic acids and aldehydes.[29][30]
Other uses
Applying
vinegar to common jellyfish
stings deactivates the nematocysts,
although not as effectively as hot water.[31]
This does not apply to the Portuguese man o' war, which, although generally
considered to be a jellyfish, is not; vinegar applied to Portuguese man o' war
stings can cause their nematocysts to discharge venom, making the pain worse.[32]Vinegar is not effective against lice.[33] Combined with 60% salicylic acid, it is significantly more effective than placebo for the treatment of warts.[34]
Potential hazards
Like
other acids, the acetic
acid in vinegar attacks the enamel of the teeth and will cause decay
and sensitivity in the teeth. As with other acids, some organizations recommend
minimizing consumption, minimizing time in the mouth, not swirling it in the
mouth, and counteracting the effects by using a baking soda mouth rinse.Esophageal injury by apple cider vinegar tablets has been reported, and, because vinegar products sold for medicinal purposes are neither regulated nor standardized, they vary widely in content, pH, and other respects. Long-term heavy vinegar ingestion has one recorded case of possibly causing hypokalemia, hyperreninemia, and osteoporosis.
Cleaning
White vinegar is often used as a household cleaning agent. Because it is acidic, it can dissolve mineral deposits from glass, coffee makers, and other smooth surfaces. For most uses, dilution with water is recommended for safety and to avoid damaging the surfaces being cleaned.Vinegar is an excellent solvent for cleaning epoxy resin and hardener, even after the epoxy has begun to harden. Malt vinegar sprinkled onto crumpled newspaper is a traditional, and still-popular, method of cleaning grease-smeared windows and mirrors in the United Kingdom. Vinegar can be used for polishing brass or bronze. Vinegar is widely known as an effective cleaner of stainless steel and glass.
Vinegar has been reputed to have strong antibacterial properties. One test by Good Housekeeping's microbiologist found that 5% vinegar is 90% effective against mold and 99.9% effective against bacteria, though another study showed that vinegar is less effective than Clorox and Lysol against poliovirus. In modern times experts have advised against using vinegar as a household disinfectant against human pathogens, as it is less effective than chemical disinfectants.
Vinegar is ideal for washing produce because it breaks down the wax coating and kills bacteria and mold. The editors of Cook's Illustrated found vinegar to be the most effective and safest way to wash fruits and vegetables, beating antibacterial soap, water and just a scrub brush in removing bacteria.
Vinegar has been marketed as an environmentally-friendly solution for many household cleaning problems. For example, vinegar has been cited recently as an eco-friendly urine cleaner for pets.
Vinegar is effective in removing clogs from drains, polishing silver, copper and brass as well as ungluing sticker-type price tags. Vinegar is one of the best ways to restore colour to upholstery like curtains and carpet.
Vinegar also can help remove wallpaper. If the paper is coated with a mixture of vinegar and boiling water, it breaks down the glue for easy removal.
Agricultural and horticultural
20%
acetic acid vinegar can be used as a herbicide.
Acetic acid is not absorbed into root systems; the vinegar will kill top
growth, but perennial plants may reshoot.
PRICE
$3.50/KG OR $1.59/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
website: www.franchiseminerals.com
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