Regulation on Vinegar and Acetic Acid # 18540
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Author
—
Location
Food inspection
Date
1936
Condition
—
Binding
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Regulation on vinegar and acetic acid.
Article 1
Vinegar is produced by acetic acid fermentation from a liquid containing alcohol (ethyl alcohol), or by diluting purified acetic acid with water until there is at least 3.5 grams of anhydrous acetic acid per 100 cubic centimeters, but no more than 15 grams.
Article 1
Vinegar is produced by acetic acid fermentation from a liquid containing alcohol (ethyl alcohol), or by diluting purified acetic acid with water until there is at least 3.5 grams of anhydrous acetic acid per 100 cubic centimeters, but no more than 15 grams.