Is 260 the Same as Acetic Acid? A Clear Explanation

December 21, 2025 •

3 min read

While many consumers are unfamiliar with the E-number system, E260 is simply the food additive designation for the organic chemical compound known as acetic acid. It is the very same substance found in vinegar, used extensively for preservation and flavour.

Quick Summary

E260 is the European code for acetic acid, the main component of vinegar. It functions as a food preservative and acidity regulator, derived from natural fermentation or synthesis.

Key Points

E260 is Acetic Acid: E260 is not a separate chemical but the food additive code for acetic acid.
Source of E260: It can be derived from natural fermentation (as in vinegar) or produced synthetically for industrial use.
Key Functions in Food: E260 acts as a preservative by inhibiting microbial growth and as an acidity regulator to control pH.
Not the Same as Vinegar: While acetic acid is the main component of vinegar, E260 is the pure chemical, while vinegar is a dilute solution.
Safety Status: E260 is generally recognized as safe (GRAS) for food use by regulatory bodies like the FDA and EFSA.
Glacial Acetic Acid: The pure, water-free form of acetic acid is known as glacial acetic acid, which is corrosive and hazardous.

E-Numbers and Chemical Identity: The Connection Between E260 and Acetic Acid

For many, the sight of an E-number on a food label can be a source of confusion or concern. However, in the case of E260, the confusion is easily cleared up. E260 is not a separate chemical but is the officially recognised E-number for acetic acid, particularly when it is used as a food additive within the European Union. The number is part of a standardised system to identify food additives approved for use in the EU and elsewhere, ensuring transparency and consumer safety. Acetic acid, with the chemical formula $CH_3COOH$, is a simple organic compound that is also known as ethanoic acid.

The Nature of Acetic Acid

Molecular Structure: Acetic acid is a carboxylic acid, meaning it contains a carboxyl group ($-COOH$) attached to a methyl group ($-CH_3$). This structure is responsible for its acidic properties.
Forms of Acetic Acid: While the name 'acetic acid' refers to the pure chemical, it is most commonly encountered in dilute forms. Vinegar, for instance, is typically a 4-8% aqueous solution of acetic acid, with the remainder being water and other trace compounds. Pure, water-free acetic acid is referred to as 'glacial acetic acid' because it freezes into ice-like crystals at temperatures below 16.7°C (61.9°F).

How E260/Acetic Acid is Produced

The acetic acid used in food (E260) can be produced in a couple of different ways, both of which result in the same chemical compound.

Natural Fermentation: This is the traditional method used to create vinegar. It involves a two-step fermentation process where yeast first converts sugars into ethanol, and then Acetobacter bacteria oxidise the ethanol to form acetic acid. Sources like apples (cider vinegar), grapes (wine vinegar), or rice (rice vinegar) are used in this process.
Synthetic Production: For industrial-scale production, acetic acid is often made synthetically. The most common method is methanol carbonylation, where methanol and carbon monoxide react in the presence of a catalyst. This method is highly efficient and is used to produce large quantities of high-purity acetic acid for various industries.

Uses of E260 in the Food Industry

The primary uses of E260 in food leverage the chemical properties of acetic acid, particularly its acidity and antimicrobial action.

Preservative: Acetic acid creates an acidic environment that inhibits the growth of many types of bacteria, fungi, and yeasts, which extends the shelf life of food products. It is especially effective in preserving pickled vegetables, condiments, and sauces.
Acidity Regulator: E260 is used to maintain a specific pH level in food products, which is crucial for controlling texture, flavour, and safety.
Flavour Enhancer: As the main flavour component of vinegar, E260 adds a distinct sharp, tangy flavour to products like salad dressings, marinades, and ketchup.

Safety and Regulation of E260

Regulatory bodies like the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) have thoroughly evaluated E260. Acetic acid is generally recognised as safe (GRAS) for use in food, with an unlimited acceptable daily intake (ADI) for food purposes. However, it's important to distinguish between the safe, diluted form used in food and concentrated forms, which are corrosive and can be hazardous if mishandled.


Feature	E260	Acetic Acid
Identity	European food additive code	Chemical name for $CH_3COOH$
Source	Produced via fermentation or synthesis	Can be produced via fermentation or synthesis
Use Case	Specifically for food applications	Wide range of industrial, food, and household uses
Concentration	Diluted and safe for consumption	Varies from dilute (vinegar) to concentrated (glacial)
Regulation	Governed by food safety bodies like EFSA	Handled with care in high concentrations

Conclusion

Ultimately, E260 is simply the name given to acetic acid when it is used as a food additive. The chemical itself is naturally occurring, and its presence in foods for preservation or flavour is a long-standing practice, primarily known to consumers through vinegar. Understanding that E260 and acetic acid are the same compound under different designations helps demystify food labelling and reassures consumers about the nature of this common ingredient. The safety of E260 is well-established by regulatory bodies, though its use is restricted to certain food types and amounts, ensuring it remains safe for consumption.

For more detailed information on food additives, a reputable source like the official European Food Safety Authority (EFSA) can be consulted.

Frequently Asked Questions

Yes, E260 is the European food additive code for the chemical compound known as acetic acid.

E260, or acetic acid, can be produced both naturally through bacterial fermentation (like in vinegar production) and synthetically through industrial chemical processes.

E260 is the pure chemical acetic acid, while vinegar is a dilute, aqueous solution of acetic acid (typically 4-8%) that also contains other flavour compounds.

Yes, E260 is generally recognised as safe (GRAS) when used as a food additive in approved concentrations. Regulatory bodies like EFSA and the FDA have evaluated and approved its use.

E260 is used in food as a preservative because it inhibits microbial growth, as an acidity regulator to control pH, and as a flavour enhancer, adding a tangy taste.

You can find E260 in many acidic food products such as pickles, mayonnaise, ketchup, salad dressings, and some sauces and canned goods.

Glacial acetic acid is the name for pure, water-free acetic acid. It is called 'glacial' because it forms ice-like crystals when it solidifies just below room temperature.

While consuming E260 in food-approved amounts is safe, excessive consumption of high concentrations of acetic acid can cause irritation or damage, though this is rare with food products.