acetic acid glacial_acetic acid glacial

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  • In the food industry, glacial acetic acid serves multiple purposes, primarily as a flavoring agent and a preservative. It is the main component of vinegar, which has been used for centuries to add tangy flavors to dishes. The distinct sour taste of vinegar is derived from glacial acetic acid, making it a staple in salad dressings, marinades, pickling processes, and even in some baked goods like bread and cakes.
  • On the other hand, Glacial Acetic Acid is a more diluted form, containing about 99% acetic acid with the remaining portion being water. The term glacial derives from the way it can solidify into ice-like crystals when cooled below 16.6°C (62°F). This property makes glacial acetic acid distinct in both appearance and behavior. While both forms have similar chemical structures, the presence of water in glacial acetic acid affects its physical and chemical characteristics.


  • Specifická hmotnost ledové kyseliny octové a její aplikace v průmyslu
  • 1. Vinegar White distilled vinegar with 5-20% acetic acid concentration is ideal.

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