White vinegar

White vinegar is a common type of vinegar made from the distillation of ethanol, which is then further diluted with water. The ethanol is typically derived from sources like grain or sugar beet. It is known for its clear appearance and sharp, acidic flavour.

Manufacturers use white vinegar primarily as an acidity regulator and preservative. Its sharp flavour also makes it a popular ingredient for adding tanginess to a wide range of foods, including pickles, sauces, marinades, and salad dressings. It can also be used in baking for its leavening properties when combined with bicarbonate of soda.

White vinegar is not considered a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Acetic acid, the main component of vinegar, is recognised as safe by EFSA. While some studies suggest potential benefits of acetic acid, such as effects on blood sugar levels, the evidence is not conclusive. The NHS advises that moderate consumption of vinegar is generally safe as part of a balanced diet.