What is 260 in food? Understanding the E-Number for Acetic Acid

October 4, 2025 •

2 min read

Over 75% of industrially produced acetic acid, also known as 260 in food, is made from methanol carbonylation, a highly efficient process. This common food additive is the key component that gives vinegar its sour taste and pungent smell. Acetic acid is widely used as a preservative and acidity regulator to improve food safety and shelf life.

Quick Summary

E260, or acetic acid, is a common food additive functioning as a preservative, acidity regulator, and flavor enhancer. It is the primary component of vinegar and is used in a wide range of products from pickles to sauces and dairy. It is safe for consumption and can be produced naturally or synthetically.

Key Points

Acetic Acid (E260): '260' is the European E-number for acetic acid, the main component of vinegar, used widely in the food industry.
Preservative Function: The primary function of E260 is to act as a preservative by inhibiting the growth of bacteria, yeasts, and molds, which extends the shelf life of food.
Acidity Regulation: It is also used as an acidity regulator (pH regulator), which is critical for controlling chemical reactions and ensuring the stability and safety of food products.
Flavor Enhancer: Acetic acid imparts a distinct, tangy or sour flavor to many foods, including sauces, dressings, and condiments.
Common in Many Foods: E260 is found in a wide variety of foods, such as pickles, mayonnaise, ketchup, cheese, and certain baked goods.
Natural and Synthetic Sources: Acetic acid can be produced through natural fermentation (like in vinegar) or through chemical synthesis, with both versions being safe for consumption.
Safety Profile: Regulatory bodies recognize E260 as safe for consumption in food, with adverse effects only occurring from rare intolerance or excessive intake of concentrated solutions.

Unpacking the E-Number: The Role of 260 in Food Production

When you see the number '260' on a food label, it refers to the E-number for acetic acid. While often associated with vinegar, its role in the food industry is broader. Acetic acid is used for its antimicrobial properties, to regulate acidity, and for flavor.

Functions and Applications of E260 (Acetic Acid)

E260 serves multiple functions in food. Primarily, it acts as a preservative by creating an acidic environment that hinders the growth of bacteria, yeasts, and molds, extending shelf life. It also functions as an acidity regulator, impacting texture, stability, and safety. In baking, it aids leavening, and in dairy, it helps control coagulation. Additionally, it enhances flavor with a sharp, tangy taste.

Common food products containing acetic acid:

Pickles and other pickled vegetables.
Condiments like ketchup, mayonnaise, mustard, and salad dressings.
Processed meats for preservation.
Certain dairy products like cheese and sour cream.
Baked goods as a leavening agent.

The Production of Acetic Acid

Acetic acid is produced naturally through fermentation and synthetically through chemical processes. Natural production, which creates vinegar, involves Acetobacter bacteria oxidizing ethanol. Synthetic production, primarily via methanol carbonylation, is more common for industrial scale. Food-grade acetic acid (E260) from either source must meet strict quality standards.

Comparison of Natural and Synthetic Acetic Acid


Feature	Natural Acetic Acid (Fermented)	Synthetic Acetic Acid (E260)
Production Method	Bacterial fermentation of ethanol from sugars.	Chemical synthesis from methanol and carbon monoxide.
Common Form	Predominantly found in vinegar and fermented foods.	High-purity, often used in food manufacturing.
Cost	Typically more expensive due to fermentation time and process.	Generally more cost-effective for large-scale production.
Flavor Profile	Can contain trace compounds that add complexity beyond simple acidity.	Provides a clean, sharp acidic taste without additional flavor notes.
Labeling	May be listed as 'vinegar' or 'fermented' product.	Often listed as 'acetic acid' or 'E260'.

Is E260 Safe? Addressing Health and Dietary Concerns

Regulatory bodies consider acetic acid (E260) generally recognized as safe (GRAS) for food use. It's a natural metabolite in the human body, and normal dietary consumption is not expected to cause adverse effects. Excessive intake of concentrated solutions can cause irritation, but this is rare in food products. Individuals with a rare vinegar intolerance should avoid it. The source (synthetic or biological) doesn't typically affect its safety profile. E260 is also suitable for vegan and vegetarian diets.

Conclusion: The Ubiquity of Acetic Acid in Our Food

In conclusion, 260 in food refers to acetic acid, the key component of vinegar. It is a vital food additive used for preservation, acidity regulation, and flavor enhancement. Produced naturally or synthetically, food-grade E260 is safe for consumption in moderation. Its presence in many products helps maintain food safety and extends shelf life, making it a common ingredient in our diet.

Frequently Asked Questions

Yes, 260 is the E-number for acetic acid, which is the main active component of vinegar. When listed as an ingredient, it serves the same purpose as the acid found in vinegar, whether it is derived naturally or synthetically.

Yes, E260 is considered safe for consumption by regulatory bodies like the FDA and EFSA, and it is a normal part of the human metabolism. It is only dangerous in highly concentrated forms, far exceeding the levels found in food products.

For almost all diets, E260 has no restrictions. It is suitable for vegans and vegetarians, as it can be produced through both fermentation and synthetic processes without the use of animal products. People with a rare intolerance to vinegar are the only ones advised to avoid it.

Glacial acetic acid is pure, undiluted (anhydrous) acetic acid. Unlike the diluted form used in food, it is corrosive and must be handled with care. The name 'glacial' comes from its tendency to solidify into ice-like crystals at temperatures below 16.7°C (62°F).

E260 can be both natural and synthetic. It is produced naturally via bacterial fermentation, creating vinegar. However, most industrial acetic acid is manufactured synthetically. For food-grade use, either source is acceptable, though some 'natural' products may specify the origin.

While moderation is key with any food additive, acetic acid is not harmful in the low concentrations found in food. Excessive consumption of highly concentrated solutions can cause issues like throat irritation or dental erosion, but this is not a risk with typical food products.

Acetic acid preserves food by creating a low pH environment. This acidic condition inhibits the growth of microorganisms such as bacteria, yeasts, and molds that cause spoilage, thus extending the product's shelf life.