Ingredient

Water Diluted To 5% Acidity

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use diluted vinegar primarily as an acidity regulator and a preservative. Its tart …

What it is

This is a diluted form of vinegar, specifically acetic acid diluted in water to a 5% acidity level. Vinegar is produced through a two-step fermentation process, first converting sugars to alcohol, and then converting alcohol to acetic acid by bacteria.

Why it's used

Manufacturers use diluted vinegar primarily as an acidity regulator and a preservative. Its tart flavor also makes it a common ingredient in salad dressings, marinades, and sauces, helping to balance sweetness and enhance other flavors.

Health notes

Vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Acetic acid, the main component of vinegar, is not typically associated with adverse health effects when consumed in amounts found in food. International bodies like JECFA have evaluated acetic acid and its salts. Evidence on the health effects of vinegar consumption is mixed, with some studies suggesting potential benefits for blood sugar control, while others show no significant effect.

Allergen info

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.