Carbonyl Acetic Acid for Food Applications

Edible acetic acid (Also as glacial acetic acid) I. Edible acetic acid is classified into two types based on its production process: 1.Acetic acid in alcohol process (Also as Alcoholic acetic acid) . 2.Carbonyl acetic acid.  II. The characteristics and applications of Carbonylation synthesis of acetic acid:  High selectivity and high yield: The conversion rate can reach over 99%, with few by-products and a product purity as high as 99.8%. Compared with the ethanol oxidation method, it is more suitable for large-scale production. Chemical raw materials: Production of vinyl acetate (used in the manufacture of adhesives, coatings, and plastics). Synthetic cellulose acetate (used in films, textiles, and filters). Ii. Uses of Edible Acetic Acid: Edible glacial acetic acid can be used as an acidulant and flavor enhancer, and is often applied in tomato sauce, mayonnaise, rice sugar sauce, pickles, cheese, and sugar products, etc. 

Class IV Sulfite-Ammonia Caramel Fruit Vinegar Powder Class III Ammonia Caramel Carbonyl Acetic Acid Class II Sulfite Caramel