Ingredient Information

Function

Grain vinegar is more commonly known as distilled vinegar. It is made from distilling alcohol by a process of fermentation. Grain vinegar is an acidic liquid that is clear and has no flavor but smells sour. Grain vinegar is an inexpensive product and is mostly used for commercially pickled products. The pH of grain vinegar ranges from 2.3 to 3.4.

The use of grain vinegar in food is widespread, as it finds its way into baked goods, salad dressings, sauces, and more. Grain vinegar is typically used when acidity is needed in a recipe, sometimes replacing lemon juice. Grain vinegar is used as a tenderizer to break down the protein molecules in food. Using grain vinegar in place of oils in salad dressings results in a lower calorie dressing. Grain vinegar is often used to reduce the bitterness in a dish and to give vegetables a more vibrant color. Grain vinegar is used in the food industry as an acidifier, picking agent, preservative, tenderizer, and flavor enhancer.

Other Use and Industries

Grain vinegar’s alternative uses include: weed killer, plumbing assistant, and aid in road construction. Medical applications for grain vinegar include: use as a sore throat aid when mixed with water as a supplement to vaporizers for soothing chest congestion. Grain vinegar is a great tool to clean the home, as it leaves streak-free windows and glass, purifies laundry loads, and helps disinfect countertops and floors.

Health Effects

Japanese studies show that a diet rich in vinegar may prevent fat gain. Other studies report that daily ingestion of grain vinegar could be harmful to dental enamel. Grain vinegar is often used in place of oil in dressings, which allows individuals to cut calories and potentially lose weight. Individuals with allergies to corn and wheat products, and those suffering from celiac disease, should not consume grain vinegar.

Origins

Grain vinegar is produced from corn, wheat, and barley. The alcohol from these sources is diluted with water down to 10-12% and fermented with bacteria that produces acetic acid. The remaining acetic acid is diluted to a minimum 4%, regulated by the FDA. Grain vinegar was discovered many years ago when a cask of wine went bad. This was the start of a wonderful new product with many uses.