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Ethanol as a food preservative

  • Chapter
Food Preservatives

Abstract

Ethanol is the second member of the primary alcohol family since it has two carbon atoms. It has amphiphilic properties, with a hydrophobic moiety derived from the alkane ethane and a polar hydroxyl group. Importantly, the hydroxyl group contains a hydrogen atom that is bonded to the highly electronegative element of oxygen. Through the hydroxyl group, ethanol is capable of hydrogen bonding to fellow ethanol molecules so it is characterized, like water, as an associated liquid. This explains, firstly, the high boiling point of 78.3°C for ethanol compared with that of −88.5°C for ethane; secondly, the fact that ethanol is water soluble at all proportions although ethane is not; and thirdly, its capacity to denature proteins by disturbance of the non-covalent bonding of their tertiary structure.

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Authors
  1. P. Kalathenos
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  2. N. J. Russell
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Editors and Affiliations

  1. Imperial College London, London, UK

    N. J. Russell

  2. Formerly Unilever Research, Bedford, UK

    Grahame W. Gould

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Kalathenos, P., Russell, N.J. (2003). Ethanol as a food preservative. In: Russell, N.J., Gould, G.W. (eds) Food Preservatives. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-30042-9_10

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  • DOI: https://doi.org/10.1007/978-0-387-30042-9_10

  • Publisher Name: Springer, Boston, MA

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