Alcohol, ethyl, or ethanol are mainly found in alcoholic beverages, but also in many everyday foods and drinks. The alcohol in foods is a result of ethanol fermentation. It’s when yeasts convert sugars into ethanol and carbon dioxide.
Alcohol can be seen as carbohydrate, even though there are alcohols that are entirely carb-free.
Many processed foods go through fermentation, like bread made with yeast, soy sauce, and vinegar. But even ordinary foods like a ripe banana contains small amounts of alcohol.
The amount of alcohol present in food and drink is very much lower than the amount in alcoholic drinks.
Table of Contents
The term alcohol originally referred to the primary alcohol ethanol. Ethanol is used as a drug and is the main alcohol present in alcoholic beverages.
A large alcohol consumption has consequences for the health and well-being of those who drink. (source)
Excessive alcohol use has immediate effects that increase the risk of many harmful health conditions. Over time, excessive alcohol use can lead to the development of chronic diseases and other serious problems. (source 🗗)
Ethyl In Foods
Alcohol in foods is in the form of ethyl. It’s used as a food additive and can help with the coloring of different foods, as well as enhance flavors of food extracts. (source 🗗)
Ethanol is also widely used in herbal medicines, even for children. (source 🗗)
Alcohol is a component of fermented food. It means that you can find it in ordinary foods like bread, yogurt, or fruit juices. (source 🗗)
Ethanol is classified as a natural component in foods and is therefore not needed to be labeled as alcohol-containing. (source 🗗)
Pregnant women, children, and adolescents, or people suffering from psychotic or psycho-organic central nervous system disturbances are particularly vulnerable to ethanol. (source 🗗)