1.Brewed Vinegar means a product obtained by alcoholic and acetic acid fermentation of any suitable medium such as fruits, malt (brewed exclusively from malted barley or other cereals), molasses, Jaggary, Sugar Cane juice etc. with or without addition of caramel and spices. It shall not be fortified with acetic acid.
The product may contain food additives permitted in these regulations including
Appendix A. The product shall conform to the microbiological requirements given in
Appendix B. It shall meet the following requirements:—
Acidity (m/v)- Not less than 3.75 percent calculated as acetic Acid
Total Solids (m/v) – Not less than 1.5 percent
Total ash content – Not less than 0.18 percent
It shall not contain sulphuric acid or any other mineral acid. It shall be free from any foreign substances or colouring matter except caramel.
The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.
2.Synthetic Vinegar means the product prepared from acetic acid with or without caramel & spices and shall confirm to the following requirements:
Acidity of the product shall not be less than 3.75 percent m/v.
It shall not contain sulphuric acid or any other mineral acid. It shall be free from any foreign substance or colouring matter except caramel.
3.Synthetic vinegar shall be distinctly labelled as SYNTHETIC – PREPARED FROM ACETIC ACID.
4.The container shall be well filled with the product and shall occupy not less than 90.0 percent of the water capacity of the container, when packed in the rigid containers. The water capacity of the container is the volume of distilled water at 20°C which the sealed container is capable of holding when completely filled.