Ingredient

Grain And Water Diluted To 5% Acidity

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use this ingredient primarily as an acidity regulator and preservative. Its sharp, sour …

What it is

This is a diluted form of vinegar, typically made by fermenting grain alcohol (ethanol) and then diluting the resulting acetic acid with water to a 5% acidity level. The grain used can vary, but often includes corn or wheat. The process creates acetic acid, the main component of vinegar.

Why it's used

Manufacturers use this ingredient primarily as an acidity regulator and preservative. Its sharp, sour taste also contributes to flavor profiles. It is commonly found in salad dressings, marinades, pickles, and other preserved foods.

Health notes

Vinegar, including diluted forms like this, is generally recognized as safe (GRAS) by the FDA for use in food. Acetic acid, the active component, is not associated with significant health concerns at typical dietary intake levels. International bodies like JECFA have evaluated acetic acid and its salts. Evidence does not suggest adverse health effects from consuming foods containing this ingredient at normal levels.

Allergen info

Depending on the grain used in its production (e.g., wheat), this ingredient may be derived from a major allergen. If derived from wheat, it would contain gluten. If derived from corn, it is not a major allergen.

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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.