Sodium diacetate
A widely used and safe flavoring agent and preservative.
- Category
- Acidity regulators
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Sodium diacetate (E262ii) is a compound of sodium acetate and acetic acid, commonly used as a food flavoring and preservative.
How it is used in food
Sodium diacetate is a dry, free-flowing complex of sodium acetate and acetic acid that delivers vinegar's antimicrobial power in powder form. It lowers water activity pH in ready-to-eat meats, breads and dressings, suppressing Listeria monocytogenes, moulds and rope-forming Bacillus, while contributing a clean sour note without the liquid handling problems of vinegar.
Commonly found in- Salt and vinegar chips
- Meat products
- Baked goods
Health and safety
Safe for human consumption. It metabolizes into vinegar in the body.
EFSA's re-evaluation of acetic acid and its sodium, potassium and calcium salts (E 260–E 263) raised no safety concern at reported use levels and concluded that a numerical ADI was not required, since acetate enters normal energy metabolism via acetyl-CoA.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (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
- E262(ii)
Worth knowing
It is the ingredient responsible for the sharp tang of salt-and-vinegar crisps — real vinegar would make the chip soggy, so the flavour is dusted on as a dry acid that only tastes like vinegar once it meets saliva.
Conclusion
A widely used and safe flavoring agent and preservative.
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Open the appEntry last reviewed 2026-07-28.
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