Distilled Vinegar

Distilled vinegar is a clear liquid made by fermenting distilled grain alcohol (ethanol) with acetic acid bacteria. This process converts the alcohol into acetic acid, which gives vinegar its characteristic sour taste and pungent smell. It primarily consists of acetic acid and water.

Manufacturers add distilled vinegar to foods for its tart flavor, to balance sweetness, and as a natural preservative. Its acidity helps inhibit the growth of bacteria and molds, extending the shelf life of products. It is commonly found in condiments like ketchup and mustard, pickled foods, salad dressings, and marinades.

The FDA generally recognizes distilled vinegar as safe (GRAS) for its intended uses in food. It is a common food ingredient and is not associated with adverse health effects at typical consumption levels. The main component, acetic acid, has been evaluated by JECFA, which did not set a numeric limit (ADI not specified) as it is considered a normal component of food and metabolism. There are no notable controversies regarding the safety of distilled vinegar as a food ingredient.