Artificial What?

August 17, 2005 psipsina

Today while reading the label on some scary meat-related product at 7-Eleven, my eye landed on the following ingredient:

Artificial Vinegar

That’s what’s wrong with this country, everything is fake.

I was going to give them the benefit of the doubt and assume that artificial vinegar was simply acetic acid diluted with water.  This would make it roughly chemically equivalent to distilled white vinegar, with the exception of some traces of whatever chemicals the acetic acid is compounded from.

Then I read a little further.

The artificial vinegar used in this product has 5 ingredients.  And acetic acid isn’t even one of them.

I’ve been googling to learn why on earth the food industry needs to make fake vinegar, when real distilled vinegar costs about the same as water (Heinz White Vinegar, 32 oz., $1.69; Evian, 1 liter, $1.79).  I didn’t find much.  I did, however, run across the following study abstract.  Now, I’m not a trained scientist, but as near as I can tell, this study claims to show that bananas taste better when sprinkled with vinegar.

The title of the study is Disease incidence, physicochemical changes and taste of bananas treated with acetic acid or vinegar and can be found here.

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