Calcium acetate
Vinegar salt.
- Category
- Preservatives, Stabilisers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Calcium acetate is the calcium salt of acetic acid, used to buffer acidity and firm texture.
How it is used in food
Controls acidity and firms texture while supplying calcium.
Commonly found in- Cheese
- Baked goods
- Cured meats
- Beverages
Health and safety
None at food levels — both parts, calcium and acetate, are handled routinely by the body.
No safety concern identified; permitted at quantum satis.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E263
Worth knowing
At medicinal doses it is prescribed to kidney patients as a phosphate binder — it locks up dietary phosphate in the gut.
Conclusion
There is no reason to be concerned about calcium acetate on an ingredient label. Both the calcium and the acetate are handled routinely by human metabolism, and regulators permit it with no maximum numerical limit. It buffers acidity and firms texture in cheeses and baked goods without any health risks.
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Open the appEntry last reviewed 2026-07-28.
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