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Acetic acid (also referred to as ethanoic acid) is a weak natural acid. Acidity of acetic acid affects microbiological high quality, cooking results, flavour or texture of meals. Acetic acid and its anhydride are broadly used within the manufacturing of modified starches, so referred to as starch acetates as well as dual-modified starches. Unlike a variety of different food additives, acetic acid is commonly used in residence cooking.