Information AboutVinegar |
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Vinegar is a liquid produced from the , Citric Acid , and other acids. It has been used since ancient times, and is an important element in Western and European , Asian , and other traditional cuisines of the world. The word "vinegar" derives from the Old French ''vin aigre'', meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural Fermentation process. CHEMICAL PROPERTIES pH Value The PH of vinegar is typically in the range of 2 to 3.5, depending on the concentration of acetic acid. Commercially available vinegar usually has a pH of about 2.4. Density Vinegar has a density of approximately 0.96 G / ML . The density level depends on the acidity of the vinegar. HISTORY Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 BC . {Link without Title} In the s, on the other hand, were not allowed to drink either wine vinegar or malt vinegar. Jesus was offered vinegar while on the cross according to the King James version of the Bible, yet actually it was sour wine or wine that was turning which was given out by women of charity to comfort people dying on the cross as this was a common daily occurrence as a Roman punishment of the time. PRODUCTION Vinegar is made from the Oxidation of Ethanol in Wine , Cider , Beer , fermented Fruit Juice , or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow Fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of Acetic Acid Bacteria and soluble Cellulose , known as the Mother Of Vinegar . Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid and then add air using a Venturi Pump system or a Turbine to promote oxygenisation to give the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging between 20 hours and three days. and Pasteurize their product before bottling to eliminate any potential adulteration. TYPES OF VINEGAR White So-called "white vinegar" (actually transparent in appearance), or sometimes referred to as spirit vinegar1, can be made by oxidizing a Distilled Alcohol . Alternatively, it may be nothing more than a solution of Acetic Acid in water. Most commercial white vinegars are 5% acetic acid solutions, although some US states such as Virginia have laws prohibiting the sale of any product not made from acetous fermentation of alcohol as vinegar. They are made from Grain (often Maize ) and water. White vinegar is typically stronger and sharper than other vinegars, and as such is used in Pickling recipes. It is also used for cleaning purposes. Malt Malt vinegar is made by Malt ing Barley , causing the Starch in the grain to turn to Maltose . An Ale is then Brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in color. A cheaper alternative, called "non-brewed condiment," is a solution of 4-8% acetic acid Colored with Caramel (usually E150 ). There is also around 1-3% citric acid present. Non-brewed condiment is more popular in the North of England, and gained popularity with the rise of the Temperance Movement . Wine Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe . 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 less acidity than that of white or cider vinegars. There are more expensive wine vinegars made from individual varieties of wine, such as Champagne , Sherry , or Pinot Grigio . Apple cider Apple cider vinegar, otherwise known simply as cider vinegar, is made from Cider or Apple Must , and is often sold unfiltered, with a brownish-yellow color; it often contains Mother Of Vinegar . It is currently very popular, partly due to its alleged beneficial health and beauty properties (see below). Due to its acidity, apple cider vinegar can be very caustic, even burning the throat. If taken straight (as opposed to usage in cooking), it should be diluted (e.g. with fruit juice) before drinking. Others dilute it with warm water and add some honey.2 Fruit Fruit vinegars are made from Fruit Wine s usually without any additional flavouring. Common flavors of fruit vinegar include Apple , Black Currant , Raspberry , Quince , and Tomato . Typically, the flavors of the original fruits remain tasteable in the final vinegar. Most such 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 which are infused with fruits or fruit flavors). '' vinegar, a salty, sour liquid that is a by-product of ''umeboshi'' (pickled '' Ume '') production, is produced in Japan but is technically not a true vinegar. Balsamic See Also: Balsamic vinegar Balsamic vinegar is an aromatic, aged type of vinegar traditionally manufactured in Modena , Italy , from the concentrated juice, or Must , of white grapes (typically of the Trebbiano variety). It is very dark brown in color and its flavor is rich, sweet, and complex, with the finest grades being the end product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late 20th century. True balsamic is aged between 3 - 12 years. One can sometimes even find balsamics that have been aged for up to 100 years, though they are very expensive. fortnumandmason.com Farawayfoods.com The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar which is laced with caramel and sugar. However produced, balsamic needs to be made from a grape product. Balsamic has a high acid level, but the sweetness covers the tart flavor, making it very mellow. Rice See Also: Rice vinegar Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in white (actually light yellow), red, and black variants. The , although it is also produced in Japan (see East Asian Black , below). It may be used as a substitute for balsamic vinegar, although its dark color and the fact that it is aged may be the only similarity between the two products. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings. Coconut Coconut vinegar, made from the sap, or " Toddy ," of the Coconut Palm , is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer of the product), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. Cane Cane vinegar, made from Sugar Cane juice, is most popular in the Ilocos Region of the northern Philippines (where it is called ''sukang iloko''), although it is also 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. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar. In the Philippines, it is often labeled as ''sukang maasim'', although this is simply a generic term meaning "sour vinegar." Raisin Vinegar made from Raisin s is used in cuisines of the Middle East, and is produced in Turkey. It is cloudy and medium brown in color, with a mild flavor. Vintagefood.com Date Vinegar made from Dates is a traditional product of the Middle East. Machramco Beer Vinegar made from Beer is produced in Germany, Austria, and the Netherlands. Although its flavor depends on the particular type of beer from which it is made, it is often described as having a malty taste. That produced in Bavaria is a light golden color, with a very sharp and not overly complex flavor. Germandeli Honey Vinegar made from Honey is rare, though commercially available honey vinegars are produced in Italy and France . East Asian black Chinese and Hong Kong . A somewhat lighter form of black vinegar, made from rice, is also produced in Japan, where it is called ''kurozu''. Since 2004 it has been marketed as a healthful drink; its manufacturers claim that it contains high concentrations of Amino Acid s. Export Saraya Web-Japan.org red vinegar]] Flavored vinegars Popular ''fruit-flavored vinegars'' include those infused with whole Raspberries , Blueberries , or Fig s (or else from flavorings derived from these fruits). Some of the more exotic fruit-flavored vinegars include Blood Orange and Pear . ''Herb vinegars'' are flavored with Herb s, most commonly Mediterranean herbs such as Thyme or Oregano . Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose. ''Red vinegar'' is of Cantonese origin and is made from rice wine, sugar and herbs including ginger, cloves and other spices. ''Spiced vinegar'', from the Philippines (labeled as spiced ''sukang maasim''), is flavored with chili peppers, onions, and garlic. Yoaxia.de Orientalsuper-mart Kombucha Kombucha vinegar, also referred to as probiotic 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 symbiotic bacteria which some claim promote a heathy digestive tract, though no scientific studies have shown this to date. Kombucha vinegar is primarily used to make a Vinaigrette and flavored by adding strawberries, blackberries, mint, or blueberries at the beginning of fermentation. CULINARY USES Vinegar is commonly used in Food preparation, particularly in Pickling processes, Vinaigrette s, and other Salad Dressings . It is an ingredient in sauces such as Mustard , Ketchup , and Mayonnaise . Vinegar is an essential component of Chutney s. It is often used as a Condiment . Marinade s often contain vinegar.
MEDICINAL USES Many remedies and treatments have been ascribed to vinegar over millennia in many different cultures. However, few have been verifiable using controlled medical trials and several that are effective to some extent have significant risks and side effects. Cholesterol Blood glucose control and diabetic management Small amounts of vinegar (approx. 20 mls or two tablespoons of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the Glycemic Index of carbohydrate food for people with and without diabetes.Liljeberg H, Bjorck I. Delayed gastric emptying rate may explain improved glycemia in healthy subjects to a starchy meal with added vinegar. Eur J Clin Nutr. 1998;64:886-893Leeman M, Ostman E, Bjorck I. Vinegar dressing and cold storage of potatoes lowers postprandial glycemic and insulinaemic responses in healthy subjects. Eur J Clin Nutr. 2005;59:1266-1271 Johnston CS, Kim CM, Buller AJ. Vinegar improves insulin sensitivity to a high carbohydrate meal in subjects with insulin resistance or type 2 diabetes mellitus. Diabetes Care. 2004;27:281-282 This has also been expressed as lower glycemic index ratings in the region of 30%.Sugiyama M, Tang AC, Wakaki Y, Koyama W. Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. Eur J Clin Nutr. 2003;57:743-752Ostman EM, Liljeberg Elmstahl HG, Bjorck IM. Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. Am J Clin Nutr. 2001;74:96-100 Diet control Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and so reduces the amount of food consumed.Ostman E, Granfeldt Y, Persson L, Bjorck I. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. Eur J Clin Nutr. 2005;59,983-988 index foods, hunger, and obesity: is there a connection?Roberts SB. High-glycemic index foods, hunger, and obesity Is there a connection? Nutr Rev. 2000;58:163-169 Even a single application of vinegar can lead to reduced food intake for a whole day. Carb and weight control through acetic acid? Treatment for jellyfish stings Applying vinegar to stings.[http://www.mja.com.au/public/issues/184_07_030406/lot11135_fm.html Scientific study on the effectiveness of hot water immersion versus ice packs for the treatment of Physalia sp. (bluebottle or Portuguese Man-of-War) stings.] Traditional and anecdotal treatments
Veterinary treatment Vinegar along with Hydrogen Peroxide ( H 2 O 2) is used in the Livestock industry to kill Bacteria and viruses before refrigeration storage. A chemical mixture of Peracetic Acid is formed when Acetic Acid is mixed with hydrogen peroxide. It is being used in some Asia n countries by Aerosol Spray s for control of Pneumonia . A mixture of five-percent acetic acid and three-percent hydrogen peroxide is commonly used. Apple cider vinegar can be used to prevent some problems in the digestive systems of dogs, such as E. Coli. The vinegar is acidic until it enters the dog's body, and it lines its intestines. E. coli cannot attach to an alkaline vinegar-coated intestine. CLEANING USES White vinegar is often used as a natural household cleaning agent. With most such purposes dilution with water is recommended for safety, reduced risk of damaging certain surfaces, and budgetary reasons. It is especially useful for cleaning mineral deposits on glass, inside a Coffee Maker , or other smooth surfaces. Care should be taken to not allow contact with eyes (if such contact occurs, the eyes should be flushed immediately and persistently with warm water) or skin (the affected skin area should be washed thoroughly after use). See Household Chemicals . AGRICULTURAL AND HORTICULTURAL USES As a herbicide Vinegar can be used as a and so there is interest in it being used on farms/orchards/gardens certified as organic. The trials showed that a number of common weeds could be effectively controlled using vinegar with 5% to 20% Acetic Acid . The lower concentration is less effective. A crop of Corn can be sprayed with vinegar at 20% strength without causing harm to that crop and so it can be used to help keep a corn crop clear of weeds. Acetic acid is not absorbed into root systems and so vinegar will kill top growth but Perennial Plant s will reshoot. Vinegar as herbicide Commercial vinegar available to consumers for household use does not exceed 5% and solutions above 10% need careful handling since they are corrosive and damaging to skin. Stronger solutions (i.e. greater than 5%) that are labeled for use as herbicides are available from some retailers. Conquer Weeds with Vinegar? MISCELLANEOUS
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