Can you boil vinegar? (+5 ways to prevent mold)
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can you boil vinegar?”, and does boiling vinegar make you sick?
Can you boil vinegar?
Well, yes, you can boil vinegar but you should not because It is unsafe. The common household use vinegar contains about 4-6% by weight of Acetic Acid. This vinegar will typically boil at 100.6 degrees Celsius, or about 213 degrees F.
The boiling point will be higher than this If the water has impurities. The same is the case If the vinegar has greater than 6% acetic acid.
When vinegar is boiled, in addition to water, acetic acid evaporates as well which results in a decreased tardiness of the boiled vinegar. This phenomenon can be observed when a hot pan is deglazed using vinegar. (1)
Does boiling vinegar remove odors?
The steam produced as a result of simmering vinegar has the ability to bind volatile molecules. Therefore, boiling vinegar can help remove unwanted doors from your house. The plus point is that the smell of vinegar won’t linger around.(2)
Are vinegar fumes harmful?
Vinegar fumes can be harmful and should be handled with caution. Acetic acid, a primary component of vinegar, has corrosive properties that can potentially damage the skin and gastric mucosa.
Direct contact with liquid vinegar or its spray mist can be particularly harmful to tissues, especially sensitive mucous membranes such as those found in the eyes, mouth, and respiratory tract.
The inhalation of vinegar spray mist may lead to severe irritation in the respiratory tract, resulting in symptoms like coughing, choking, or shortness of breath. Furthermore, vinegar fumes are known to cause inflammation of the eyes and skin.
Repetitive exposure to acetic acid can have various adverse effects, including dental enamel erosion, bronchitis, and eye irritation. Acute overexposure to vinegar fumes may even result in more serious conditions such as bronchopneumonia and pulmonary edema.
In the event of vinegar coming into contact with the eyes, it can cause irritation, redness, and potentially damage the cornea. It is crucial to clean the eyes promptly if this occurs. It is recommended to remove contact lenses and thoroughly rinse them with room-temperature water. (3)
How can you safely handle vinegar?
To ensure safety when using vinegar, it is essential to prioritize proper ventilation and minimize inhalation of dust or vapor.
It is advisable to take precautions to prevent direct contact between vinegar and the skin, eyes, or clothing. After handling vinegar, it is crucial to thoroughly wash your hands to remove any residue or potential irritants.(4)
What should you do if you get hurt by vinegar?
In the event of exposure, it is of utmost importance to immediately relocate the affected individual to a well-ventilated area with fresh air. Thoroughly rinse the skin, eyes, and mouth with ample water. Any contaminated clothing or jewelry should be removed and isolated.
To prevent extended contact of the acid with the eyes, contact lenses should be removed. While cleansing the skin, a mild soap solution can be used; however, it must never be applied to the eyes. It is important to refrain from applying any creams, ointments, or dressings to the affected area.
If a small amount of vinegar is accidentally swallowed, dilution with water is a suitable course of action. However, under no circumstances should carbonated beverages be used, as they release significant amounts of carbon dioxide gas, which can cause stomach distention.(3)
When to use vinegar?
Vinegar is valued for its acidity and tanginess, as it enhances the flavor of a wide range of foods, adding brightness and balance to rich dishes. It is a popular ingredient in essential kitchen staples like salad dressings, marinades, sauces, mayonnaise, and ketchup.
In addition to its flavor-enhancing properties, vinegar can also impact the texture of food. It possesses the ability to break down the chemical structure of proteins, making it an effective marinade for tenderizing meats and fish.
Moreover, vinegar plays a role in the production of cottage cheese. Its acidic content aids in the separation of solid curds from the liquid whey in milk, contributing to the creation of this beloved dairy product.
Another important application of vinegar is in pickling. Pickling is a preservation method that extends the shelf life of perishable foods by eliminating bacteria.
This process involves soaking food in a brine solution composed of vinegar, water, salt, and sugar. Beyond preservation, pickling imparts a distinctive flavor profile to the food, enhancing its taste and creating a unique culinary experience. (5)
What are the health effects of vinegar consumption?
Vinegar has long been acknowledged as a significant component of a healthy diet, particularly when used as a condiment in vegetable-based recipes. Its flavor-enhancing and acidifying properties provide the added advantage of reducing the reliance on excessive salt consumption, thus helping to mitigate the risk of hypertension.
Throughout history, vinegar has been utilized to combat infections and treat acute ailments, with roots dating back to the time of Hippocrates.
In recent times, research has shown that consuming vinegar can have a positive impact on biomarkers associated with heart disease, cancer, and diabetes. (6)
Conclusion
In this article, we answered the question “Can you boil vinegar?”, and does boiling vinegar make you sick?
References
- Dimian, A. C., Bildea, C. S., & Kiss, A. A. Acetic Acid. Applications in Design and Simulation of Sustainable Chemical Processes, 483–519. 2019.
- Vicki Lansky Vinegar: Over 400 Various, Versatile & Very Good Uses You’ve Probably Never Thought of, Book Peddlers,page 27, 2004.
- Pravasi, S. D. Acetic Acid. Encyclopedia of Toxicology, 33–35.(2014).
- Scholar Chemistry. Vinegar. Material safety data sheet, Harper College, 2009.
- Harvard. The Nutrition Source. Vinegar, Harvard T. H. Chan. School of Public Health 677 Huntington Avenue, 2019
- M.C. Garcia-Parrilla, M.J. Torija, A. Mas, A.B. Cerezo, A.M. Troncoso, Vinegars and Other Fermented Condiments, Fermented Foods in Health and Disease Prevention, 577-591, 2017.
