Is Acetic Acid Corn Free?
CautionSometimes. Acetic acid is the part of vinegar that produces the "vinegary" smell. When made for food products, it is typically grown on a corn glucose or corn mash.
Acetic Acid and the Corn Free Diet
Acetic acid is a colorless liquid organic compound most commonly known for being the primary component of vinegar, aside from water. It is a result of the fermentation of ethanol by acetic acid bacteria. In the context of food products, acetic acid can be produced synthetically as well, often using a base of corn glucose or corn mash, which may be relevant for individuals with corn allergies. Acetic acid is used in culinary applications as a preservative and flavoring agent.
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- Evidence-based. Diet compatibility ratings are compiled from peer-reviewed nutrition guidance, dietary association recommendations, and ingredient composition data.
- Continuously updated. Our ingredient database is refreshed as new sources and product data become available.
- Transparent uncertainty. When an ingredient's safety depends on serving size, preparation, or sub-ingredients, we mark it “caution” rather than forcing a binary answer.
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