Pure Alcoholic Acetic Acid for Food Processes

Edible acetic acid (Also as glacial acetic acid) I. Edible acetic acid is classified into two types:   1.Acetic acid in alcohol process (Also as Alcoholic acetic acid).  2.Carbonyl acetic acid. II. The characteristics of acetic acid produced by alcohol method： The preparation of acetic acid from ethanol (ethanol oxidation method), is a common chemical approach, mainly by oxidizing ethanol (alcohol) to obtain acetic acid.  Reaction controllability: In the laboratory, the reaction rate can be controlled by adjusting the amount of oxidants (such as potassium permanganate, potassium dichromate). Industrial catalytic oxidation methods (such as oxygen + catalyst) are more efficient and suitable for continuous production.

Synthetic Vinegar Powder Class IV Sulfite-Ammonia Caramel Carbonyl Acetic Acid Powdered Lactic Acid Citric Acid Anhydrous