Dear all,

We have got a question concerning acetic acid.
In the EuroFIR thesaurus this acid is assigned to the organic acids, but with the synonym: fatty acid C2:0.
Our question is: how to deal with the energy calculation if a food, for instance vinegar, contains acetic acid. Is the amount of acetic acid multiplied by the energy factor for fat or for organic acids? Does any of you know more about the energy from acetic acid? And how did you deal with this in your food composition databases?

Kind regards,
Martine Jansen en Susanne Westenbrink


Susanne Westenbrink
Rijksinstituut voor Volksgezondheid en Milieu (RIVM) / National Institute for Public Health and the Environment
Centrum voor Voeding, Preventie en Zorg / Centre for Nutrition, Prevention and Health Services
PO Box 1
3720 BA Bilthoven
The Netherlands
tel:  +31 (0) 30 274 2448
fax: +31 (0) 30 274 4466
e-mail: [log in to unmask]
for more information on  the Dutch food composition database see
http://www.rivm.nl/nevo
http://nevo-online.rivm.nl




Proclaimer RIVM http://www.rivm.nl/Proclaimer


To unsubscribe from the InFoods-Food-Comp-L list, click the following link:
https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1