What is the difference between vinegar and cleaning vinegar?
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 brief article, we are going to answer the question, “What is the difference between vinegar and cleaning vinegar?”, and discuss what vinegar and cleaning vinegar is, the uses and benefits of vinegar along with what cleaning vinegar is.
What is the difference between vinegar and cleaning vinegar?
The main difference between vinegar and cleaning vinegar is the amount of acetic acid in the final product.
In essence, vinegar is a liquid product derived from the fermentation of carbohydrate sources, and it must contain a minimum of 3.75 to 5.0% (w/v) acetic acid.
Traditional vinegar, often referred to as brewed vinegar, is produced through the fermentation of grains, fruits, or alcoholic beverages. Another method involves mixing and ripening these ingredients with a grain saccharified solution or fruit juice.
On the other hand, cleaning vinegar, also known as synthetic vinegar, is manufactured by diluting glacial acetic acid or acetic acid with drinking water. The overall acid content is measured by its acetic acid content, which typically falls within the range of 4.0 to 29.0% (1)
How is vinegar made?
Vinegar results from the acetic fermentation of mildly alcoholic liquids, where the ethyl alcohol content is typically below 10–12% by volume. It’s important to note that the transformation of alcoholic liquids into vinegar is not a true fermentation process but rather an oxidation process.
During this process, ethanol undergoes dehydrogenation to form acetic acid, while the accompanying cosubstrates are oxidized through the respiratory chain.
Additionally, acetic acid can be formed in smaller quantities under anaerobic conditions through the dismutation of two molecules of acetaldehyde, which, in turn, are derived from alcohol through oxidation. (2)
What are the uses of cooking vinegar?
Vinegar serves as a versatile addition to your diet, and you can incorporate it by adding a small quantity, typically 1 to 2 teaspoons, to a variety of dishes or even water.
Its primary purpose is to enhance flavor and aid in food preservation, making it an excellent option for baking and preparing salad dressings.
Vinegar finds frequent use in various recipes, juices, soups, and as an addition to water for consumption. By including it in these preparations, you can enjoy its benefits while infusing a tangy twist into your meals. (1)
The application of vinegar can also alter the texture of various foods. It possesses the ability to break down the chemical structure of proteins, making it effective as a marinade for tenderizing meats and fish.
Moreover, vinegar plays a crucial role in the production of cottage cheese when added to milk. The acidic nature of vinegar facilitates the separation of solid curds from the liquid whey in the milk.
Another significant use of vinegar is in the pickling of food. This preservation method helps extend the shelf life of perishable foods by eliminating bacteria that can cause spoilage. (3)
What are the health benefits of vinegar?
Vinegar has garnered attention for its wide range of reported health benefits. It is believed to contribute to improved digestive system function, stimulate appetite, and possess antioxidant properties.
Additionally, it is thought to aid in recovery from exhaustion, lower lipid levels, and regulate blood pressure.
Moreover, vinegar contains polyphenols that show potential in preventing various health issues such as lipid peroxidation, hypertension, hyperlipidemia, inflammation, DNA damage, and cancer development.
The diverse array of organic acids found in vinegar, especially acetic acid, can penetrate the cell membranes of microorganisms, leading to their demise and promoting bacterial cell death.
Research has also linked vinegar to improved insulin sensitivity in humans, suggesting potential antidiabetic effects. In fact, several studies have explored the use of vinegar as a treatment option for diabetes.
Incorporating dietary acetic acid from foods, even at a concentration as low as 0.3%, has shown promise in reducing serum cholesterol and triglyceride levels. Furthermore, acetic acid has been reported to enhance lipid homeostasis and aid in lowering cholesterol levels. (1)
What are the uses of cleaning vinegar?
Thanks to its high acidity, vinegar proves to be highly effective in eliminating grease and calcium buildup. As a result, it becomes a valuable solution for removing mineral deposits and soap scum in areas like toilets, showers, and dishwashing machines.
Typically, common household white vinegar contains approximately 5 to 8 percent acetic acid, granting it a pH of around 2.5, which classifies acetic acid as a moderately strong acid.
The acidic properties of vinegar are what enable it to inhibit the growth of various fungi and other microorganisms, making it a versatile and practical solution for various household cleaning tasks. (4, 5)
Does vinegar have adverse effects?
Acetic acid, a crucial component of vinegar, possesses corrosive properties that can be harmful to both the skin and gastric mucosa.
When in liquid or spray mist form, it has the potential to cause tissue damage, particularly affecting the mucous membranes of the eyes, mouth, and respiratory tract.
Inhaling the spray mist can lead to severe irritation of the respiratory tract, resulting in symptoms like coughing, choking, or difficulty breathing.
Additionally, acetic acid is known to induce inflammation of the eyes and skin, and prolonged exposure can contribute to dental enamel erosion, bronchitis, and eye irritation.
In cases of acute overexposure, acetic acid may even lead to bronchopneumonia and pulmonary edema. (6)
Other FAQs about Vinegar that you may be interested in.
Can you cook with cleaning vinegar?
Can you cook with distilled white vinegar?
What happens if you drink vinegar?
Conclusion
In this brief article, we answered the question,”What is the difference between vinegar and cleaning vinegar?”, and discussed what vinegar and cleaning vinegar is, the uses and benefits of vinegar along with what cleaning vinegar is.
References
- Chin Wai Ho, et al, Varieties, production, composition and health benefits of vinegars: A review, Food Chemistry, 221, 2017
- M. Plessi, VINEGAR, Encyclopedia of Food Sciences and Nutrition (Second Edition), Academic Press, 5996-6004, 2003.
- Harvard. The Nutrition Source. Vinegar, Harvard T. H. Chan. School of Public Health 677 Huntington Avenue, 2019
- Rogawansamy S, Gaskin S, Taylor M, Pisaniello D. An evaluation of antifungal agents for the treatment of fungal contamination in indoor air environments. Int J Environ Res Public Health. 2; 12(6): 6319-32. 2015.
- Debra Rose Wilson, Daniel Yetman, Can You Get Rid of Mold Using Vinegar?, Healthline Media LLC. 2020.
- Pravasi, S. D. Acetic Acid. Encyclopedia of Toxicology, 33–35.(2014).
