In United States vinegar and acetic acid are generally recognized as safe for use in foods and are classified as GRAS under the Federal Regulations.
Some countries outside specially exclude vinegar from the categories of food additives and preservatives and it is considered to be a food ingredient.
Vinegar, its dilute aqueous solution, has been used since the earliest recorded human history. Vinegar made from palm wine was known in the East as long as 5000 BC.
Vinegars are produced from cider, grapes, sucrose, glucose or malt by successive alcoholic and acetous fermentation.
Nowadays acetic acid continues to occupy a firm place in food preservation and in some countries synthetic acetic acid has acquired considerable importance alongside vinegar produced by fermentation. Vinegar is used as an acidifier, flavor enhancer, boiler water additive, flavoring agent, pH control agent, pickling agent, solvent and for its antimicrobial properties.
Vinegar as food additive
