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E260 Acetic acid

E260Acidity regulatorsOrigin: Fermented
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The short answer
Acetic acid (E260) is the acid that makes vinegar sour. Diluted in food it is considered safe. The hazard is the concentrated factory form, not a splash of vinegar.
Generally safe

Fine for most people at normal amounts.

E-numberE260
Comes fromFermented
What it doesAcidity regulators
Glycemic index—
Daily limitNot set
Also calledAcetic acid, Ethanoic acid

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Acetic acid is GRAS in the US and an everyday food acid in the EU and Canada. Diluted, it is vinegar. The concentrated form is handled as a corrosive chemical in factories, then dosed down to food strength.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Pickle brines, ketchup, sauces and bread doughs use acetic acid for tang and for a pH low enough to slow bacteria. On a label it may say acetic acid even when the cook thinks of it as vinegar.

Where it comes from: Food acetic acid is what vinegar is sour with. It is made by letting Acetobacter bacteria oxidize alcohol, or by purifying the same molecule made in a plant.

Why it’s in food

  • Pickles vegetables
  • Lowers sauce pH
  • Adds tang
  • Slows bacteria

Often found in

PicklesKetchupSalad dressingSaucesBread doughMustard

Also listed as: Acetic acid, Ethanoic acid, Glacial acetic acid

Health & gut impact

Vinegar strengthConcern

Table vinegar is about 5% acetic acid. That kitchen strength is a normal food, not the concentrated acid factories start from.

FDA 21 CFR 184.1005

Blood sugarBenefit

Studies of vinegar taken with a starchy meal show a modest drop in the glucose rise. A condiment is not a diabetes treatment.

EFSA and clinical reviews of vinegar and glycemia

Sour from the bottle

For your pantry
Pantry staple

Distilled white vinegar

The plain kitchen form of acetic acid.

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Pantry staple

Apple cider vinegar

The same acid plus apple character.

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Pantry staple

Rice vinegar

A milder acetic acid for dressings.

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What can I use instead?

Cider or wine vinegar

Ratio: About 1:20 for glacial acid

Best for: Pickles and dressings

Citric acid

Ratio: To taste

Best for: A different sourness

Related

More acidity regulators:

Calcium carbonate E170Calcium carbonate (E170) is ground limestone, the same calcium found in antacids. It adds calcium to plant milks and flour and is very safe.Generally safeCalcium chloride E509Calcium chloride (E509) is a salty calcium salt that firms tofu, cheese curds and pickles. It is considered safe at food doses. Too much tastes bitter, which is why recipes use a little.Generally safeCalcium citrates E333Calcium citrates (E333) are a calcium salt of citric acid. Food makers use them to firm produce and buffer acidity, and the same salt is a common calcium supplement. They are considered safe.Generally safeCalcium lactate E327Calcium lactate (E327) is a mild calcium salt used to firm fruit, fortify drinks and, with alginate, to turn juice into pearls. It is considered safe and it is not a milk ingredient.Generally safe

Common questions

Is glacial acetic acid safe to drink?

No. Glacial means nearly pure acetic acid, which burns. Food uses a diluted form. Vinegar is already diluted.

Is Acetic acid safe?

Generally safe (95/100). Acetic acid is GRAS in the US and an everyday food acid in the EU and Canada. Diluted, it is vinegar. The concentrated form is handled as a corrosive chemical in factories, then dosed down to food strength.

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Scientific sources & regulatory citations
  • 21 CFR 184.1005 (US FDA)
  • EFSA OpenFoodTox: E260
  • FDA 21 CFR 184.1005
  • EFSA and clinical reviews of vinegar and glycemia

INS 260 · CAS 64-19-7