Ingredient

Distilled Vinegar & Salt

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Source
Not animal-derived
Allergen
No
Role in food
Distilled vinegar and salt are primarily used to add a tangy, salty flavor to …

What it is

Distilled vinegar is a clear, colorless liquid made by fermenting ethanol (alcohol) derived from various sources, such as corn or grain, into acetic acid. Salt, chemically known as sodium chloride, is a mineral compound. The two are often combined as a seasoning or preservative.

Why it's used

Distilled vinegar and salt are primarily used to add a tangy, salty flavor to foods. They can also act as preservatives, inhibiting the growth of bacteria and extending shelf life. This combination is common in snacks, sauces, condiments, and processed meats.

Health notes

Distilled vinegar and salt are generally recognized as safe (GRAS) by the FDA for use in food. Acetic acid, the main component of vinegar, has been studied for potential effects on blood sugar and appetite, but evidence is mixed and more research is needed. Excessive sodium intake from salt is linked to high blood pressure by health organizations like the WHO. JECFA and EFSA have evaluated acetic acid and sodium chloride.

Allergen info

Distilled vinegar is not derived from any of the nine FDA major allergens. Salt is a mineral and not an allergen. Gluten is not typically present in distilled vinegar made from corn or other non-wheat sources.

Products containing Distilled Vinegar & Salt

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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.