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Apple Cider Vinegar with Acetic Acid


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#1 supplement123

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Posted 11 July 2017 - 05:39 PM

Hello all,

 

Is there an FDA limit on the percentage of Acetic Acid that an Apple Cider Vinegar dietary supplement can contain? Any help would be greatly appreciated.

 

Thank you.

Mike


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#2 FurFarmandFork

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Posted 12 July 2017 - 04:27 PM

HI Supplement123,

 

You're asking some very specific formulation questions that would be better suited for a paid professional dietary supplement formulator. Here's some basic information from the food side of things.

 

FDA vinegar standard of identity document: https://www.fda.gov/...l/ucm074471.htm

Natural vinegars as they come from the generators normally contain in excess of 4 grams of acetic acid per 100 mL. When vinegar is diluted with water, the label must bear a statement such as "diluted with water to _______ percent acid strength", with the blank filled with the actual percent of acetic acid - in no case should it be less than 4 percent

 

 

GRAS opinion on acetic acid:https://www.fda.gov/...s/ucm255100.htm

There is no evidence in the available information on acetic acid, sodium acetate, and sodium diacetate that demonstrates, or suggests reasonable grounds to suspect, a hazard to the public when they are used at levels that are now current or that might reasonably be expected in the future.

 

 

Acetic acid GRAS regulation: 184.1005 Acetic acid. https://www.accessda...cfm?fr=184.1005

Current good manufacturing practice results in a maximum level as served, of 0.25 percent for baked goods as defined in 170.3(n)(1) of this chapter; 0.8 percent for cheeses as defined in 170.3(n)(5) of this chapter and dairy product analogs as defined in 170.3(n)(10) of this chapter; 0.5 percent for chewing gum as defined in 170.3(n)(6) of this chapter; 9.0 percent for condiments and relishes as defined in 170.3(n)(8) of this chapter; 0.5 percent for fats and oils as defined in 170.3(n)(12) of this chapter; 3.0 percent for gravies and sauces as defined in 170.3(n)(24) of this chapter; 0.6 percent for meat products as defined in 170.3(n)(29) of this chapter; and 0.15 percent or less for all other food categories.

 

FDA note on what "Good manufacturing practice" can mean:

(1) If the ingredient is affirmed as GRAS with no limitations on its conditions of use other than current good manufacturing practice, it shall be regarded as GRAS if its conditions of use are consistent with the requirements of paragraph (b), ©, and (d) of this section. When the Food and Drug Administration (FDA) determines that it is appropriate, the agency will describe one or more current good manufacturing practice conditions of use in the regulation that affirms the GRAS status of the ingredient. For example, when the safety of an ingredient has been evaluated on the basis of limited conditions of use, the agency will describe in the regulation that affirms the GRAS status of the ingredient, one or more of these limited conditions of use, which may include the category of food(s), the technical effect(s) or functional use(s) of the ingredient, and the level(s) of use. If the ingredient is used under conditions that are significantly different from those described in the regulation, that use of the ingredient may not be GRAS. In such a case, a manufacturer may not rely on the regulation as authorizing that use but shall independently establish that that use is GRAS or shall use the ingredient in accordance with a food additive regulation. Persons seeking FDA approval of an independent determination that a use of an ingredient is GRAS may submit a GRAS petition in accordance with 170.35 of this chapter.

 


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#3 supplement123

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Posted 14 July 2017 - 01:40 PM

Thank you, I really appreciate your help!


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