Editing Vinegar (section)

== Regulation ==
Some countries have regulations on the permitted acidity percentage of vinegar. For example, the government of Canada limits acetic to between 4.1% and 12.3%, unless the vinegar is sold only for manufacturing use and identified as such.<ref>{{cite web |url=http://laws-lois.justice.gc.ca/PDF/C.R.C.,_c._870.pdf |title=Departmental Consolidation of the Food and Drugs Act and the Food and Drug Regulations – Part B – Division 19 |access-date=2008-09-02 |publisher=Health Canada |date=March 2003 |archive-date=10 April 2014 |archive-url=https://web.archive.org/web/20140410025000/http://laws-lois.justice.gc.ca/PDF/C.R.C.,_c._870.pdf |url-status=live}}</ref> In the United States, Australia, and New Zealand, vinegar must contain a minimum of 4% acetic acid by volume.<ref name="harvard">{{cite web |title=Vinegar |url=https://www.hsph.harvard.edu/nutritionsource/food-features/vinegar/ |publisher=TH Chan School of Public Health, Harvard University |access-date=4 March 2020 |date=1 October 2019 |archive-date=14 November 2022 |archive-url=https://web.archive.org/web/20221114123724/https://www.hsph.harvard.edu/nutritionsource/food-features/vinegar/ |url-status=live}}</ref><ref name="aus-law"/>

Many jurisdictions distinguish between brewed vinegar and preparations made with diluted acetic acid. The latter may not be sold as "vinegar" and is instead referred to as "[[non-brewed condiment]]" in the UK,<ref>{{cite book |title=Food Industries Manual |first1=M. D. |last1=Ranken |first2=R. C. |last2=Kill |edition=23 |year=2012 |page=328}}</ref> or "imitation vinegar" in Australia and New Zealand.<ref name="aus-law">{{cite web |title=Australia New Zealand Food Standards Code – Standard 2.10.1 – Vinegar and related products |url=https://www.legislation.gov.au/F2015L00484/latest/text |website=legislation.gov.au |publisher=Australian Government |access-date=19 March 2024 |date=2 April 2015}}</ref>