Acetic acid is naturally present in many foods. Produced by fermentation, it has been used for thousands of years as a preservative in pickles.
Natural acid, preservative
No side effects, it is a normal component of all body cells. Should only be avoided by people who have a (very rare) vinegar intolerance.
Acetic acid is used as a preservative largely in traditional products, where its flavour contributes to the overall flavour in, for example, pickles, sauces and salad dressings.
Acetic acid is used in pickling liquids, marinades, sauces, salad dressings and mayonnaise.
Allowed to use in Europe and the US.