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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use it as a souring agent and flavor enhancer, similar to other vinegars. …
What it is
Organic coconut vinegar is made from the fermented sap of coconut blossoms. The sap is collected and allowed to ferment, first into an alcoholic liquid and then further fermented by acetic acid bacteria into vinegar.
Why it's used
Manufacturers use it as a souring agent and flavor enhancer, similar to other vinegars. It is often found in salad dressings, marinades, sauces, and as a condiment.
Health notes
Coconut vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Like other vinegars, it contains acetic acid, which may affect blood sugar levels. JECFA has evaluated acetic acid and set an acceptable daily intake. Evidence on specific health benefits of coconut vinegar is limited and often anecdotal.
Allergen info
Coconut vinegar is not derived from any of the 9 major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.