Sodium acetates
Vinegar salt — the salt & vinegar chip flavor.
- Category
- Preservatives, Sequestrants
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Sodium acetates (E262) are the sodium salts of acetic acid (the main component of vinegar). In the food industry, they are primarily used as acidity regulators, preservatives, and flavourings.
How it is used in food
Gives salt-and-vinegar crisps their tang without sogginess.
Commonly found in- Salt and vinegar crisps (potato chips)
- Dry flavour rubs for meat
- Sauces and condiments (as a preservative)
Health and safety
None known.
Perfectly safe at typical intakes.
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 (Generally Recognized as Safe). |
Identification on labels
- E-number
- E262
Also printed asSodium diacetate
How it is made
Produced by neutralizing acetic acid (which can be fermented from alcohol) with sodium carbonate (baking soda).
- Neutralization — Acetic acid is reacted with sodium carbonate or sodium hydroxide to produce a dry salt.
Worth knowing
It is also the compound inside reusable hand warmers.
Conclusion
Sodium acetates are a brilliant culinary tool. Liquid vinegar would make a potato crisp instantly soggy, but sodium diacetate (E262ii) provides a dry, potent hit of vinegar flavour that stays crunchy.
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Open the appEntry last reviewed 2026-07-28.
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