E262: Sodium acetates
What is E262?
Sodium acetates (E262) include sodium acetate and sodium diacetate, salts of acetic acid, the acid in vinegar. They have a mildly salty, vinegary taste.
Origin and production
They are produced by reacting acetic acid with sodium hydroxide or sodium carbonate. The acetic acid may come from fermentation or chemical synthesis.
Why is it used?
Sodium acetates act as preservatives and acidity regulators, helping to inhibit moulds and some bacteria in processed meats, sausages, sandwiches and bread. Sodium diacetate is also the source of the classic 'salt and vinegar' flavour on crisps.
Vegan, vegetarian and halal
Sodium acetates are made without animal ingredients and are suitable for vegans and vegetarians. They raise no particular halal or kosher issue.
Safety and regulation
Sodium acetates are authorised as food additives in the EU and evaluated by EFSA. They are permitted in many foods, generally at levels set by good manufacturing practice.
Written by the Foodlas editorial team with AI assistance and checked against EU Regulation (EC) No 1333/2008 and EFSA scientific opinions. Last reviewed: October 14, 2026.
Sources: Regulation (EC) No 1333/2008 · EFSA — Food additives · Wikidata
Common in
Products containing E262
