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Actually, lactic acid encompasses a vast array of species of bacteria. It is used in food production such as yogurt and sauerkraut, fermented foods, etc. It lowers the pH of the food/beverage thus preventing growth of other bacteria. It does occur naturally as a byproduct of strenuous muscle activity, however it is commonly created for industrial use by fermentation of corn.
Wiki User
∙ 14y ago
Wiki User
∙ 16y agoYes, it is a rather good preservative - hence pickled onions, beetroot, etc.
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Will vinegar be the best preservative for an apple?
yes
Is vinegar a better preservative than salt?
Vinegar works as a better preservative than salt because its acetic acid kills bacteria rather than just dehydrating as salt does. Not saying that salt is a bad preservative just that it doesn't eliminate as much bacteria as vinegar does.
Class 1 preservative?
A class I preservative is more like household preservatives like vinegar, salt, and so on.
What the best preservative to use for liquid sauce?
Vinegar would be the best preservative. You can also use a little bit of salt or even lemon as preservative. Sugar syrup can also be used as a preservative if you want your sauce to be sweet.
Will red beans grow better in water or vinegar using cotton?
If you try to grow them in vinegar you will kill them. Vinegar is a preservative it is used to pickle things.
Can acetic acid be used as a preservative?
Vinegar is used as a preservative which is essentially a solution of acetic acid in water. The federal requirement for acetic acid in vinegar is 4 g of acetic acid per 100 mL of vinegar.
Why use Vinegar as a Preservative?
The acidic nature of vinegar prevents bacterial growth.
What is the ratio of food preservative and vinegar in pickles?
Pickles are cucumbers, the become pickles by being pickled and pickling requires vinegar. The same is done with pickled cabbage, pickled onions, etc etc.
Is vinegar natural?
Vinegar is acidic in nature, which is the reason for it being so sour.
Why use vinegar in tomato ketchup?
Vinegar acts as a preservative because there are not that many microorganisms that can live in it. It's a waste product of certain kinds of bacteria, but even they have problems once the concentration gets high enough... it's sort of like humans trying to live in a sewage pond.
Why do manufacturers put acid in food?
to revent it from rancidity Usually as a flavouring or preservative. e.g. Pickled Onions are preserved in vinegar (an acid) the vinegar also adds flavour to the onions.
What is the preservative?
The answer depends in part on your application. Also, 'best' in what sense? Formaldehyde is a very effective preservative for biological specimens, but is not suitable as a food preservative if you intend to eat the food, as it is quite toxic. Copper compounds are excellent wood preservatives, but are also quite toxic. If you are looking for a non toxic food preservative, try salt or vinegar!
