HealthyPIG Magazine

For centuries, humans have known acetic acid. It was first discovered in the form of vinegar when the wine was spoiled by bacteria. The ancient Romans boiled sour wine into a high-sweet syrup. Since then, the importance of acetic acid in food preparation/production has steadily increased. Acetic acid used in food preparation/production can only be produced through a natural process-aerobic fermentation, through the action of acetic acid bacteria. It is a GRAS additive in the United States, and it is designated as E 260 in the European Union. It has no side effects and no dietary restrictions. Today, acetic acid is not only used as vinegar in salad preparations. It is used as a natural preservative and antibacterial agent for food preservation