E263: Calcium acetate
What is E263?
E263 is calcium acetate, the calcium salt of acetic acid. It is a white, slightly hygroscopic powder that may have a faint vinegar-like smell.
Origin and production
Calcium acetate is produced by reacting acetic acid with a calcium source such as calcium carbonate or calcium hydroxide. The acetic acid may be produced by fermentation or by chemical synthesis.
Why is it used?
It acts as a preservative, acidity regulator, stabiliser and firming agent, and can help inhibit mould growth. It is found in cakes, pastries such as mille-feuille, breads, sausages including chipolatas, and some meat alternatives.
Vegan, vegetarian and halal
E263 is made from mineral and fermentation or synthetic ingredients and is suitable for vegans and vegetarians. It raises no particular halal or kosher concerns of its own.
Safety and regulation
Calcium acetate is authorised as a food additive in the European Union, generally at quantum satis. It is also permitted in many other jurisdictions under 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 E263
