Vinegar
Vinegar is a traditional fermented food; its primary acid (acetic acid) is FDA-affirmed GRAS under 21 CFR 184.1005 with no upper limit other than current good manufacturing practice. No regulatory or health-authority safety concerns for normal dietary use.
What it is
Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sources.
Acidulant, flavoring, preservative (lowers pH below microbial growth thresholds).
Why it's flagged
- dental enamel erosion with frequent undiluted consumption
- may interact with diabetes/diuretic medications when taken in large medicinal doses
What regulators actually say
"Acetic acid (C2H4O2, CAS Reg. No. 64-19-7) is known as ethanoic acid. It occurs naturally in plant and animal tissues and is produced by fermentation of carbohydrates... The ingredient is used in food with no limitation other than current good manufacturing practice."
Regulatory status
United States — FDA
Acetic acid GRAS - 21 CFR 184.1005; vinegar is a standardized food
European Union — EFSA
Permitted food (not regulated as additive)
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