Industrial Products

FAQs


FAQ's How should vinegar be labeled in the ingredients statement?
Manufacturers are required to indicate the common or usual name of each type of vinegar used as an ingredient. If a blend of several types of vinegars is used, all types used should be listed with the product names appearing in order of predominance. The Food and Drug Administration has stated that diluted glacial acetic acid is not vinegar. (Compliance Policy Guide 7120.11)

What is the procedure for diluting vinegar with water?
By using the following formula, vinegar can be diluted to any desired grain strength or acidity. However, to ensure accuracy 6f grain strength it is very important that the finished product be tested for acidity using the standard vinegar titration procedure adopted by The Vinegar Institute.

Procedure:
Beginning amount of vinegar (in any unit)
  • (X) Multiplied by beginning vinegar grain strength
  • (U) Divided by desired diluted grain strength
  • (=) Equals total amount of diluted vinegar at desired grain strength
  • (-) Less the beginning amount of vinegar
  • (=) Equals total amount of water to be added.

For example:
To make 50 grain vinegar from 500 gallons of 120 grain vinegar:
500 gals. X120 grain ~ 60,000
50 grain 50 ~ 1,200 gallons of 50 grain vinegar 1,200 gals.-500 gals. ~ 700 gallons of water to be added

So, if you add 700 gallons of water to 500 gallons of 120 grain vinegar, you will yield 1,200 gallons of 50 grain vinegar.

Pounds, inches, or any other unit of measure may be used in place of gallons. After water is added, the mixture should be agitated thoroughly to ensure uniform dilution prior to final acidity testing.

How should I determine the amount of vinegar to use in my product?
Manufacturers should be careful not to confuse "grain strength" and "acidity" with the pH value. The pH of vinegar will normally vary over a range of from 2.3 to 3.4, depending on the type of vinegar. White distilled vinegars generally range from pH 2.3 to 2.6, and cider vinegars range from pH 3.0 to 3.3. Vinegar can be used to lower the pH of the finished product to control the growth of pathogenic bacteria. Remember: Vinegar has been demonstrated to be more toxic against microorganisms than other organic acids at the same level of concentration. The grain strength, or acid content of the vinegar, should be considered in determining the amount of vinegar to be used in the finished product. Vinegar can be diluted with tap water to achieve desired acidity levels.

What are specialty vinegars?
Specialty vinegars make up a category of vinegar products that are formulated or flavored to provide a special or unusual taste when added to foods. Herbal vinegars: Wine or white distilled vinegars are sometimes flavored with the addition of herbs, spices or other seasonings. Popular flavorings are garlic, basil and tarragon - but cinnamon, clove and nutmeg flavored vinegars can be a tasty and aromatic addition to dressings. Fruit vinegars: Fruit or fruit juice can also be infused with wine or white vinegar. Raspberry flavored vinegars, for example, create a sweetened vinegar with a sweet-sour taste. Specialty vinegars are favorites in the gourmet market.