Apple Cider Vinegar Diluted With Water To 5% Acidity

Apple cider vinegar is a type of vinegar made from fermented apple juice. The juice is first fermented into alcohol and then into acetic acid, which gives vinegar its sour taste and pungent smell. It is typically diluted to a 5% acidity level for commercial use.

Manufacturers use apple cider vinegar primarily as a flavoring agent and preservative. Its acidity helps to extend the shelf life of foods and can also act as a tenderizer in marinades. It is commonly found in salad dressings, marinades, sauces, and pickled products.

Apple cider vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Some studies suggest potential benefits for blood sugar control and weight management, but evidence is mixed and more research is needed. JECFA and EFSA have evaluated acetic acid, the main component of vinegar, and found it to be safe. Concerns about tooth enamel erosion exist with frequent, undiluted consumption.