E260: Acetic acid

What is E260?

Acetic acid is a simple organic acid that gives vinegar its sharp smell and sour taste. In its food-additive form, E260, it is a colourless liquid used either diluted or as a component of vinegar.

Origin and production

It is produced either by bacterial fermentation of alcohol, the traditional way vinegar is made, or by chemical synthesis, commonly from methanol and carbon monoxide.

Why is it used?

Acetic acid lowers pH, which adds tang and inhibits the growth of many bacteria and moulds. It is used in sauces, hot sauces, dips, dressings, pickles, prepared salads, breads and ready meals, both as an acidity regulator and as a preservative.

Vegan, vegetarian and halal

Acetic acid is suitable for vegans and vegetarians. When it comes from wine vinegar, some halal-observant consumers take an interest in the source, though views differ; certification can help.

Safety and regulation

Acetic acid is authorised in the EU as a food additive and may be used in many foods at the level needed to achieve its purpose. It is a normal part of human metabolism and has a long history of use in food.

Common in