Allervibe
E260
Acetic acid
The acid that gives vinegar its sour taste, used to acidify and preserve food.
i Additive Details
| Is E260 Acetic acid safe?
Safe at the concentrations used in food. Undiluted acetic acid is corrosive and can burn skin, eyes and throat, but food-grade dilutions carry no such risk. Frequent consumption of strongly acidic foods and drinks can contribute to dental enamel erosion.
| Uses
Acidifies and preserves pickles, mustard, mayonnaise, dressings, marinades, canned vegetables and some breads. Lowering the pH slows the growth of many bacteria and moulds, so it works as a mild preservative as well as a flavouring.
| Interactions
Paired with sodium acetate (E262) it forms a buffer that holds pH steady. The acidity it creates is what makes sorbates (E200-E203) and benzoates (E210-E213) effective, since those preservatives only work in acidic conditions.
| Origin
Made either by bacterial oxidation of ethanol with Acetobacter, the process that produces vinegar, or synthetically from methanol. Fermented acetic acid may start from wine, cider, malted barley or grain alcohol, but the acid is distilled and purified, so protein from the original substrate does not carry over.
| Daily Intake
JECFA and EFSA both list acetic acid and its salts with 'ADI not specified', the safest regulatory category. Acetic acid is a normal product of human metabolism and gut fermentation, so no numerical limit is considered necessary.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E296 Malic acid The acid that gives apples their sharpness, used to add tartness and control pH.
- E297 Fumaric acid A powdered organic acid with a strong, slow-dissolving sourness, used as an acidulant.
- E331 Trisodium citrate The sodium salt of citric acid, used to control acidity and to bind metal ions.
- E332 Potassium citrates The potassium salts of citric acid, used to regulate acidity and bind metal ions.
- E334 L(+)-tartaric acid The natural acid of grapes, used to add sourness and as the acid in baking powder.
- E575 Glucono-delta-lactone A mild acid formed from glucose that slowly turns into gluconic acid once it meets water.
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