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Vinegar

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Coconut vinegar, a natural alternative to synthetic vinegar, can be made from coconut water or coconut sap. It's often used in pickles, salad dressings, and sauces as a flavour and preserving ingredient. It's high in vitamins and minerals including calcium, phosphorus, iron, and sodium, and it's also anti-inflammatory and anti-microbial (Shahidi et al. 2008). Coconut vinegar is made from sugar-enriched coconut water that has undergone alcoholic and acetic fermentation. After filtering, the coconut water is sweetened with refined sugar to a Brix of 15 and the combination is brought to a boil. After cooling, the pasteurized mixture is inoculated with active dry yeast (1.5g/liter). After 5 to 7 days of treatment. The coconut vinegar is extracted by siphoning after an acidity process that lasted up to 7 days.

Vinegar is the product obtained by acetic acid fermentation of alcohol containing solutions and is used as an acidulant in foods. It must contain at least 4% acetic acid.It is usually colourless or has the colour of the raw material. The pH is between 2.0 and 3.5.

It is an oxidative fermentation in which diluted solutions of ethanol are oxidized by Acetobacter (bacterial culture) with the oxygen of air to acetic acid and water.

C2H5 OH  + O2  =>  CH3 COOH + H2O + 439 kcal (Heat)
(Ethanol)                  (Acetic acid)

All  'Mashes' (alcoholic ferment) contain ethanol, water and nutrients for the acetic acid bacteria. Vineger is designated by the particular raw material used viz. Sugar/jaggery vinegar, coconut vinegar etc.

Technology Corner : Coconut Water Vinegar (Village Scale)

The follow ing technology was sourced out from the Institute of Food Science, University o f the Philippines at Los Banos, Philippines. It is simple, economical and an accelerated method of coconut water vinegar production. The technology can be easily adopted in rural areas, needing unsophisticated equipment and little capital.... read more

Coconut Vinegar A Universal Preservative And A Cure Al

V inegar is believed to be the oldest fermented product known to man. Its origin is associated with the first time an alcoholic drink went sour. The word vinegar is an adaptation of the French word for sour wine vincugre {yin meaning wine, and aigre meaning sour ).

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Production Of Natural And Nutritious Sugar, Honey, Juice And Vinegar From Coconut Sap

The coconut as a “TREE OF LIFE” is characteristically a food supplier as this tree provides fruit throughout the year. Its fruit is edible and is the main source of many food products (coco milk, oil, chip, copra, nata de coco, etc.). Its water is a healthy drink while its... read more

Development of Low Cost Coconut Water Vinegar Making Process and Evaluation of “Generator Process” to Accelerate the Acetification

Attempts were made to develop an appropriate low cost vinegar making technique and evaluate the physico-chemical, microbial and sensory qualities of the product. Coconut water was adjusted to four different levels of sugar levels (12%, 15%, 17%, and 20%) and pasteurized sweetened coconut water was allowed for alcoholic fermentation for... read more

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