NATURALLY FERMENTED ACETIC ACID
DIFFERENTIATE YOUR PRODUCTS WITH NATURAL ACETIC ACID
Naturally fermented and concentrated Acetic Acid for formulations in the food, pharmaceutical and chemical industries.
Acetic acid is an organic chemical compound known for giving vinegar its sour taste and pungent smell.
Our acetic acid is produced by the aerobic fermentation of alcohol to vinegar that is then filtered and concentrated through distillation.
The diluted product is a natural preservative in the food industry. Preservative, flavouring agent, stabilizer, emulsifier, pH regulator in food and pharmaceutical preparation. It is a raw material in chemical synthesis processes, especially for polymers and resins.
Used extensively for the development of formulations in the food, pharmaceutical and chemical industries where high purity and fitness for human consumption are required.
CAS Number: 64-19-7
Acetic Acid: 50-70%
Typical Specifications Limits
Melting Point 16.63 0c
Odour pungent vinegar-like odour
Insolubility in carbon disulfide
Vapor Pressure 11.4 mm hg (20 0c)
Refractive Index 1.3715 (20 0c)
Molecular weight 60.03
Colour clear colourless liquid
Flash Point (oc) 43 0c
Boiling Point 118 0c
Surface Tension 27.42 dynescm
Viscosity 1.22 cps (20 c)
Dielectric Constant 61.70
Auto/Self Ignition Temperature
temp 4630 c
Store in tightly closed container away from light at below 25 Degrees Celsius.
NATURAL ACETIC ACID
SHELF LIFE 2 YEARS UNOPENED IN ORIGINAL PACKAGING
MOQ 1 LITRE
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