| ≥1 piece |
1.Acetic Acid food flavoring99.5%min
2.corn fermented
3.Ethanol oxidation method
4.Crude scale95%min
Process
According to GB/1903_2008,by fermentation method, corn is fermentated into alchohol vapors.After oxidization reaction,
we got acetaldehyde ,then it is further putified by re-distillation ,then got qualified acetic acid .
Specifications
acetic acid food flavoring
| Item | Standard |
| Appearance | Colorless transparent liquid |
| Color(platinum-cobalt color Number/hazen units) | 10max |
| Acidity,w% | 99.5min |
| Potassium permanganate experiment minute | 32min |
| Evaporites deposits,w/% | 0.005max |
| Freezing point/°C | 15.6min |
| Natural degree/% | 95min |
| The heavy metal(by Pb),w/% | 0.0002max |
| Arsenic(As),w/% | 0.0001max |
| Free mineral acid test | qualified |
| identification | Meet the standard |
The certifications: ISO9001:2008 ISO14001:2004 GB/T28001-2001.
| CAS No.: 64-19-7 | Other Names: vinegar acid | MF: C2H4O2 |
| EINECS No.: 200-580-7 | FEMA No.: 2006 | Place of Origin: Hebei China (Mainland) |
| Type: Acidity Regulators, Flavoring Agents, Pre... | Brand Name: wenzhi | Model Number: food grade |
| C2H4O2: Colorless transparent liquid |