Acetic Acid

Acetic Acid is a synthetic carboxylic acid with antibacterial and antifungal properties. Although its mechanism of action is not fully known, undissociated acetic acid may enhance lipid solubility allowing increased fatty acid accumulation on the cell membrane or in other cell wall structures. Acetic acid, as a weak acid, can inhibit carbohydrate metabolism resulting in subsequent death of the organism. Its traditionally known as vinegar and in industry its produced through innovative fermentation process. Vinegar includes not less than 4% acetic acid by volume, making acetic acid the main component of it apart from water and other elements.
Acetic acid is a widespread chemical with the global demand of approximately 15 million tons per year with several applications in the chemical and food industry. Acetic acid is used in the manufacture of acetic anhydride, cellulose acetate, vinyl acetate monomer, acetic esters, chloruretic acid, plastics, dyes, insecticides, photographic chemicals, and rubber. Other commercial uses include the manufacture of vitamins, antibiotics, hormones, and organic chemicals, and as a food additive to increase the shelf life time. Typical concentrations of acetic acid occurring naturally in foods are 700 to 1,200 milligrams/kilogram (mg/kg) in wines, up to 860 mg/kg in aged cheeses, and 2.8 mg/kg in fresh orange juice.