Diluted With Water To 10% Acidity

This is a solution of acetic acid, a weak organic acid, diluted with water to a concentration of 10% acetic acid. Acetic acid is produced industrially through the carbonylation of methanol or the oxidation of acetaldehyde. It is also the main component of vinegar, produced by the fermentation of ethanol by acetic acid bacteria.

Manufacturers use diluted acetic acid primarily as an acidity regulator and preservative. Its tart, sour taste also contributes to flavor. It is commonly found in pickles, olives, relishes, and some deli salads, where it helps inhibit microbial growth and adds a characteristic tangy flavor.

Diluted acetic acid is generally recognized as safe (GRAS) by the FDA for use in food. It is a common component of vinegar, which has been consumed for centuries. International bodies like JECFA have evaluated acetic acid and its salts. At typical food concentrations, it is not associated with adverse health effects. Evidence does not suggest it causes or cures disease.