Synthetic vinegar

Such a product, obtained as a result of the process of natural skimming of raw materials of natural origin, as wine vinegar has been known to mankind since ancient times. It is noteworthy that ancient civilizations used vinegar not only as a culinary seasoning, but also as an effective medicine. In the food industry, vinegar is understood as a product whose chemical composition contains a large amount of acetic acid.

Currently, there is a fairly large number of diverse varieties of vinegar. However, all types of vinegar are divided into two main groups - natural and synthetic product. By natural vinegar is meant a product obtained as a result of natural microbiological synthesis from raw materials containing alcohol under the influence of acetic acid bacteria.

The official culinary history of synthetic vinegar began in 1847, when chemist Hermann Kolbe was able to obtain acetic acid based on inorganic compounds. The first synthetic vinegar was made from sawdust as well as coal. It is also noteworthy that the technology for the production of synthetic vinegar has hardly changed the flesh until our time.

Synthetic vinegar loses to the natural type of the product both in terms of taste and aroma, and useful, and in addition to consumer characteristics. However, synthetic vinegar has an important and defining plus - the relative cheapness of the production process. For culinary purposes, synthetic vinegar is used as well as a natural version of the product.

Most often, synthetic vinegar is used for marinades, which are used in the process of preparing meat, fish, as well as vegetable dishes. It is worth noting that synthetic vinegar has pronounced antiseptic properties. For this reason, vinegar-marinated products retain their distinctive taste and consumer characteristics for much longer.

Synthetic vinegar is also used for baking and bakery products. It is worth noting that synthetic vinegar can be flavored with tarragon, dill greens, and currant leaves. In order to prepare flavored vinegar yourself at home, the following ingredients will be needed: a liter of synthetic vinegar, a hundred grams of a mixture of herbs.

It is worth noting that to enhance the taste and aroma of synthetic vinegar using herbs, it is best to bring the vinegar to a boil and only then add natural flavors. The vinegar is then cooled and poured into a bottle in which whole sprigs of herbs can be placed. Flavored synthetic vinegar is infused for some time, then strained and used for culinary purposes. Flavored synthetic vinegar can be used as a salad dressing, as well as a savoury and spicy ingredient for marinades and sauces.