Does ethanol evaporate in dried food?

[alphacat92]

I was wondering, if ethanol is used in a food, as it commonly is with food flavorings (as a solvent), and that food is then dried out such that It is made into a powder or cereal or something, does all the ethanol completely evaporate? I know ethanol is very volatile and has a low boiling point, but does that mean that if, say, a person with an ethanol allergy eats this food, he won't be affected because there's no traces of ethanol?

 

[Doug Huffman]

Yes, if ethanol allergic reaction is the criterion. Ethanol is an essential and integral component of metabolism, humans producing it in grams per day quantities.

Unfortunately an assertion of non-existence cannot be sustained without examination of the entire universe of discussion, searching for the Black Swan of induction, and not possible here for the 7 Billion humans.

 

[alphacat92]

Haha good point. The reason I said ethanol allergy was because I figured if someone would be deadly allergic to a food if it had any traces of ethanol in it, then being able to eat it probably means its good enough.

On a side note, is it even possible to have ethanol present after drying? Can ethanol form a powder if dried? Or is it a safe assumption that if the food is dry then ethanol is gone?

 

[Borek]

Ethanol is gone long before water is gone. And no, it can't take a powdered form.

 

[LudusRex]

Thank you for your question. I can provide some insight into the evaporation of ethanol in dried food.

Ethanol, also known as ethyl alcohol, is a volatile compound with a low boiling point of 78.37°C. This means that it can easily evaporate at room temperature. When ethanol is used as a solvent in food flavorings, it is typically added in small amounts and is evenly distributed throughout the food.

During the drying process, the food is exposed to heat, which can aid in the evaporation of the ethanol. However, it is important to note that not all of the ethanol may evaporate. Some may remain trapped within the food particles or in small pockets within the food. The amount of ethanol that remains will depend on various factors such as the type of food, the drying temperature, and the duration of the drying process.

If a person with an ethanol allergy consumes a dried food that contains residual ethanol, it is possible that they may experience a reaction. This is because even small amounts of ethanol can trigger an allergic response in sensitive individuals. However, the amount of ethanol present in dried food is typically very low and may not cause a severe reaction.

To ensure that a dried food is free of ethanol, it is important to properly dry and store the food in a sealed container. This will help to minimize the amount of residual ethanol present. Additionally, labeling of food products is required by law to list all ingredients, including any solvents such as ethanol.

In conclusion, while some ethanol may evaporate during the drying process of food, it is possible that small amounts may remain. This may cause a reaction in individuals with an ethanol allergy, although the amount present is typically very low. Proper drying and storage techniques can help to minimize the amount of residual ethanol in dried food.