Dried Apple Cider Vinegar

Dried apple cider vinegar is made by dehydrating liquid apple cider vinegar. Apple cider vinegar itself is produced through a two-step fermentation process. First, yeast converts apple sugars into alcohol, and then bacteria convert the alcohol into acetic acid, which gives vinegar its sour taste and pungent smell.

Manufacturers add dried apple cider vinegar primarily for its tangy, acidic flavor. It can also act as a preservative or a pH regulator in food products. It is often found in snack foods like chips and pretzels, as well as in some dinner mixes.

Dried apple cider vinegar is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. While liquid apple cider vinegar is sometimes consumed for perceived health benefits, scientific evidence for these claims is often limited or mixed. JECFA and EFSA have evaluated acetic acid, the main component of vinegar, and have not set a numerical limit for its acceptable daily intake when used as a food additive. There are no widespread controversies regarding its use as a food ingredient at typical levels.