Any Chemist Around?

Hi Simon,

This can be answered by a Chemist or by a Food Technologist.

I am doing some research about vinegar and glacial acetic acid.

I just read from the internet that glacial acetic acid cannot be used for making vinegar. However, there are some small food manufacturers in South East Asia that do mix glacial acetic acid with water and with some other ingredients to make vinegar. Glacial acetic acid is very less in cost compared with the natural vinegar.

Would it have any health implications if we use glacial acetic acid? Is there any part of the ISO 22000 that will apply to risk involved if we use a different substitute/ raw material? What are the clauses of HACCP or ISO 22000 that you think will be applied here.

Thanks to the person who will come across this question of mine.

Amor Jasmine

Amor Jasmine,

I work for a vinegar manufacturer in the UK.
Some answers might be given by my previous reply on here (Different category in this section).
If you require any further information, drop me an email, and I will do all I can to help

Nadine