Food standard: Commercial vinegar is a fermentation-derived product that must contain at least what percentage of acetic acid (w/v)?

Introduction / Context:
Product specifications for vinegar ensure consistent acidity and safety. Understanding minimum acetic acid content is important for labeling, culinary use, and process control.

Given Data / Assumptions:

• Question asks for the minimum acetic acid content.
• Typical table vinegar ranges from 4% to 6% acetic acid depending on region and application.

Concept / Approach:
Many standards define table vinegar as containing not less than 4% (w/v) acetic acid. Higher strengths (e.g., 6%) are sold but the legal or customary minimum is 4% in common jurisdictions for household vinegar.

Step-by-Step Solution:
Identify the minimum standard used by regulators and industry. Differentiate between minimum and common higher strengths. Select 4% as the correct minimum.

Verification / Alternative check:
Food codes and pharmacopeial monographs frequently cite ≥4% acetic acid for retail vinegar.

Why Other Options Are Wrong:

• 6%: common but not the minimum.
• 15% or 25%: not standard for table vinegar and may be hazardous as food vinegar.

Common Pitfalls:
Confusing prevalent strengths with the regulatory minimum.

Final Answer:
4% acetic acid