Acetic acid
Vinegar.
- Category
- Preservatives
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Acetic acid (E260) is the active component that gives vinegar its sour taste and pungent smell. As an additive, it is used to lower the pH of foods, which stops bacterial growth and extends shelf life.
How it is used in food
One of the oldest preservatives in human history.
Commonly found in- Pickles and relishes
- Salt and vinegar crisps
- Salad dressings and mayonnaise
Health and safety
None known at food doses.
Metabolized perfectly normally by the body.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | GRAS. |
Identification on labels
- E-number
- E260
Also printed asEthanoic acid · Glacial acetic acid · Vinegar acid
How it is made
While natural vinegar is made by fermenting alcohol, industrial food-grade E260 is usually synthesized chemically via the carbonylation of methanol.
- Synthesis — Synthesized industrially by reacting methanol with carbon monoxide.
Worth knowing
It is simply concentrated vinegar acid.
Conclusion
While it is usually produced synthetically for cost reasons, chemically it is identical to natural vinegar. It is a benign, time-tested preservative.
References
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Open the appEntry last reviewed 2026-07-28.
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