Organic glacial Acetic Acid is also called acetic acid, chemical formula CH3COOH, is an organic monobasic acid, the main component of vinegar. Pure anhydrous acetic acid (glacial acetic acid) is a colorless, hygroscopic liquid with a freezing point of 16.6°C (62°F). Steam is irritating to the eyes and nose.

It has many uses, Organic glacial Acetic Acid can be used as acidity regulator, acidifier, pickling agent, flavor enhancer, spice, etc. It is also a good antimicrobial agent, mainly due to its ability to lower the pH below that required for microbial growth. It is an earlier and more used sour agent, mainly used for compound seasonings, preparation of wax, canned food, cheese, jelly, etc. When used in seasonings, it can be diluted with water to a 4%~5% solution and then added to various seasonings. Beverages made of vinegar as an acidulant and supplemented with nutritional health products are called international third-generation beverages.

Organic glacial Acetic Acid can be prepared by two methods: artificial synthesis and bacterial fermentation. Biosynthesis, that is, the use of bacterial fermentation, accounts for only 10% of the world's production, but it is still an important method for the production of acetic acid, especially vinegar, because the food safety regulations of many countries stipulate that vinegar in food must be prepared by biological methods , and the fermentation method is divided into aerobic fermentation and anaerobic fermentation.