Acetic Acid (E260) — What You Need to Know
What Is Acetic Acid?
Acetic acid is the main component of vinegar, produced naturally through the fermentation of ethanol by acetic acid bacteria. It has been used in food preservation and flavoring for thousands of years across virtually all culinary traditions. At food-use concentrations (typically 4-8% in vinegar), it is completely safe and requires no usage limits.
What Is It Used For?
Used as an acidity regulator, preservative, and flavoring agent in a wide range of foods. It provides the characteristic sour taste of vinegar and acts as a natural antimicrobial to extend shelf life.
Safety Assessment
The fundamental acid of vinegar, consumed by humans for thousands of years. No safety concerns at food-use levels. EFSA classifies as quantum satis (no limit needed). Concentrated acetic acid (glacial acetic acid) is corrosive but dilute solutions used in food are completely safe. Has antimicrobial properties that have been exploited in food preservation since antiquity. Also used as a flavoring agent.
Based on current evidence, Acetic Acid is rated Safe with a score of 10/10. This is 1.2 points above the average for acidity regulators (8.8/10). Last reviewed by regulators: 2018.
Commonly Found In
Always check the label for E260 or 'Acetic Acid'
▶Chemical Information
Frequently Asked Questions about Acetic Acid
Quick Facts
- E-Number
- E260
- INS Number
- 260
- Category
- Acidity Regulators
- Origin
- Natural
- FDA Status
- GRAS (Generally Recognized as Safe). No usage restrictions at food-grade concentrations.
- EFSA Status
- No ADI needed. Classified as quantum satis (no numerical limit required). Considered safe at all food-use levels.
- ADI
- Not specified mg/kg bw/day
- Last Review
- 2018
Related Additives
Other acidity regulators in the same family