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E262II · Acidity regulators

Sodium diacetate

No known risk

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

RegionStatusNotes
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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Entry last reviewed 2026-07-28.

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