It is found naturally in plant and animal tissues a s product of carbohydrate fermentation.
Acetic acid is the principal component of vinegar. Diluted acetic acid (4-5%) is used as vinegar mixing with sugar, sweetener and amino acids.
It has been used in food technology for thousands of eyras as a natural flavoring and acidulant, the addition of vinegar to foods is not subject to many food law restrictions in most of countries.
Acetic acid is added to a variety of products including baked goods, cheese, condiments, dairy products, gravies, mayonnaise, meats, oils, salad dressing and sauces.
Acetic acid is recognized as a an acidulant in the European Union, added to increase the acidity of a foodstuff and impart a sour taste to it.
It is widely known to have a preservative action at high concentration, hence the long shelf life of picked vegetables.
Acetic acid
