Difference:

Acetin and white vinegar are both more common types of vinegar we have more obvious differences between them, first of all, the acidity of acetic acid is a little higher. While vinaigrette is a kind of condiment produced by blending chemical raw materials, white vinegar is different, white vinegar belongs to a kind of vinegar made of grain. White vinegar is a type of vinegar made from grain. In terms of nutritional benefits, white vinegar is certainly better. Vinegar essence belongs to synthetic vinegar.

First of all, the raw materials used in white vinegar and vinegar essence are different. White vinegar is made from edible alcohol, which is added with acetic acid molecules and then fermented at high temperature; while vinegar essence is also called synthetic vinegar, which is made from edible glacial acetic acid.

Secondly, their nutritional composition is not the same, white vinegar in addition to acetic acid, but also contains some phenolic substances, and the acidity is not too high, and the level of acidity is relatively rich, you can eat directly. And acetic acid contains almost nothing but acetic acid, high acidity, but thin sour flavor.

Additionally, although white vinegar and acetic acid exist as seasoning, white vinegar has other functions besides seasoning, such as washing face with white vinegar can improve beauty; while acetic acid can only exist as seasoning, and it will corrode the skin if you use it to wash your face.

Extended information:

The traditional raw materials for vinegar making in China are mainly glutinous rice and rice (japonica) south of the Yangtze River and sorghum and millet north of the Yangtze River. Now more broken rice, corn, sweet potatoes, sweet potatoes, dried potatoes, potatoes, dried potatoes and other substitutes. Raw materials are first steamed, pasted, liquefied and saccharification, so that starch is converted into sugar, and then yeast to make fermentation to generate ethanol, and then in the role of acetic acid bacteria to make acetic acid fermentation, the oxidation of ethanol to generate acetic acid.

Synthetic vinegar is commonly known as acetic acid, its main component is acetic acid (acetic acid), the Department of edible glacial acetic acid diluted into. Vinegar essence has a strong sour taste because of the high concentration of acetic acid, and should be diluted when used; the content of acetic acid should not be more than 3-4% in general. Vinegar essence does not contain the nutrients in vinegar, so it is not easy to be moldy and spoiled, but it also lacks the flavor and nutritional effect of vinegar, so it is better to eat vinegar if it is not a special need. It should be reminded that glacial acetic acid has certain corrosiveness, if it touches the skin or clothes accidentally, please rinse it in time.

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