Ingredient

Apple Vinegar Diluted With Water To 5% Acidity

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add apple cider vinegar to foods primarily for its tart, acidic flavor. It …

What it is

Apple cider vinegar is made from fermented apple juice. The juice is first fermented into alcohol, and then further fermented into acetic acid, which gives vinegar its sour taste and pungent smell. It is typically diluted with water to a 5% acidity level before being sold.

Why it's used

Manufacturers add apple cider vinegar to foods primarily for its tart, acidic flavor. It is often used in salad dressings, marinades, sauces, and as a preservative in some pickled products. Its acidity can also help tenderize meats.

Health notes

Apple cider vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Some research suggests it may help with blood sugar control and weight management, but more studies are needed. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated vinegar, and the European Food Safety Authority (EFSA) has also assessed acetic acid. Evidence on health benefits is mixed and not conclusive.

Allergen info

Apple cider vinegar is not derived from any of the nine FDA major allergens. It does not contain gluten.

Products containing Apple Vinegar Diluted With Water To 5% Acidity

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.