Unpasteurized Apple Cider Vinegar

Unpasteurized apple cider vinegar is made from fermented apple juice. The fermentation process converts sugars into alcohol, and then a second fermentation converts the alcohol into acetic acid, which gives vinegar its sour taste and pungent smell. 'Unpasteurized' means it has not been heated to kill bacteria, so it may contain a cloudy sediment called the 'mother'.

Manufacturers add apple cider vinegar for its tart flavor and acidity. It can act as a preservative, an emulsifier in dressings, and a tenderizer in marinades. It is commonly found in salad dressings, marinades, sauces, and as a health supplement.

In the US, apple cider vinegar is generally recognized as safe (GRAS) by the FDA when used as intended. Some studies suggest potential benefits for blood sugar control and weight management, but the evidence is not conclusive and more research is needed. JECFA has evaluated acetic acid, the main component of vinegar, and established an acceptable daily intake. Unpasteurized products carry a small risk of containing harmful bacteria if not handled properly.