Reduced With Water To 4% Acidity

This is vinegar that has been concentrated by removing water. It is made by diluting vinegar, which is produced by fermenting ethanol (alcohol) into acetic acid, typically using a bacterial culture. The process increases the acetic acid concentration to 4% or higher.

Vinegar is used as a flavor enhancer and preservative in foods. Its high acidity makes it effective in pickling, marinades, salad dressings, and sauces. It can also be used to adjust the pH of foods.

Vinegar, including concentrated forms, is generally recognized as safe (GRAS) by the FDA for use in food. Acetic acid, the main component, is not typically associated with adverse health effects at the levels found in food. International bodies like JECFA have evaluated acetic acid and its salts. While generally safe, highly concentrated vinegar can be corrosive and should be handled with care.