Ernesto C Ignacio, a 62 year old female from Malabon City, Philippines asks on October 8, 2004,I understand that in some countries it is prohibited to use industrial acetic acid to make table vinegar. What is the scientific reason, if there is any?
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There is no scientific reason why industrial acetic acid cannot be used to make vinegar.
[Editor: possibly it has to do with food labeling. i.e. to be called "vinegar" it has to come from fermented foodstuffs. Otherwise it would have to be labelled something like 5% Acetic Acid. Just a guess.]
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