Ingredient

Diluted With Water To 4% Acidity

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add diluted vinegar to foods primarily to act as an acidity regulator and …

What it is

This is vinegar that has been diluted with water to a 4% acidity level. Vinegar is typically made by a two-step fermentation process involving sugars from sources like grains or fruit, first converted to alcohol and then to acetic acid by bacteria.

Why it's used

Manufacturers add diluted vinegar to foods primarily to act as an acidity regulator and preservative. Its tart flavor also contributes to the taste profile. It is commonly found in pickles, olives, relishes, salad dressings, and marinades.

Health notes

Vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Acetic acid, the main component of vinegar, is not associated with significant health concerns at the levels typically consumed through food. International bodies like JECFA have evaluated acetic acid and its salts, but no specific numeric limits are relevant to diluted vinegar in food.

Allergen info

Vinegar is not derived from any of the 9 FDA major allergens. It does not contain gluten.

Products containing Diluted With Water To 4% 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.