What is Acidity Regulator 260 in Food?

December 20, 2025 •

3 min read

First produced in large quantities over two millennia ago, acetic acid—the primary component of vinegar—is now widely known as acidity regulator 260, or E260. This versatile and ancient compound is a common additive in countless food products, serving multiple critical functions that affect everything from preservation to flavor.

Quick Summary

Acidity regulator 260, or acetic acid, is a common food additive for controlling pH, preserving food, and enhancing flavor. Found in vinegar, E260 works by creating an acidic environment that inhibits microbial growth. It is used in a wide range of products including pickles, sauces, dressings, and condiments, and is considered safe for consumption in moderation.

Key Points

Identity: Acidity regulator 260 is the food additive name for acetic acid, the main component of vinegar.
Production: E260 can be produced naturally through fermentation or industrially through synthesis.
Function: It primarily acts as a preservative, pH regulator, and flavor enhancer in a variety of foods.
Foods: It is found in common products such as pickles, sauces, salad dressings, ketchup, and certain cheeses and baked goods.
Safety: Acetic acid is considered safe for consumption by major food safety authorities like the FDA and EFSA when used in regulated amounts.
Risks: Potential negative health effects are linked only to excessive intake of highly concentrated acid, not the amounts in processed foods.

What Exactly is Acidity Regulator 260?

Acidity regulator 260 is the food additive designation for acetic acid. This organic compound, with the chemical formula CH₃COOH, is the main component of vinegar, giving it its characteristic sour taste and pungent smell. The food industry utilizes it extensively to manage the acidity (pH) of packaged foods, which is essential for purposes beyond just taste. It can be produced either naturally through the fermentation of alcohol by bacteria or synthetically via industrial chemical processes.

The Multifaceted Functions of Acidity Regulator 260

Acidity regulator 260 plays several important roles in food production, impacting safety, texture, and taste, and is known for its cost-effectiveness and versatility.

Preservation and Antimicrobial Action

A key function is its role as a preservative. Acetic acid lowers food pH, creating an acidic environment that hinders the growth of many bacteria, yeasts, and molds. This property explains its long history in preserving foods like pickles and marinades and its effectiveness against pathogens such as E. coli and Salmonella in commercial food production.

Acidity Regulation and pH Control

Managing pH levels is vital for maintaining the consistency, stability, and quality of many food products. In cheese making, acetic acid helps control the coagulation process, while in baked goods, it influences browning and consistency. It also assists with gelling in jams and jellies.

Flavor Enhancement

E260 also enhances flavor. Its tangy, acidic note can improve the overall flavor profile of condiments and sauces, balancing sweet and salty tastes. It provides the signature flavor in products like salt and vinegar chips, ketchup, and mayonnaise.

Natural vs. Synthetic Production

Acidity regulator 260 can be obtained through natural fermentation or industrial synthesis.


Feature	Natural Production (Fermentation)	Synthetic Production (Methanol Carbonylation)
Source	Fermentation of grains, fruits, or alcohol by Acetobacter bacteria.	Carbonylation of methanol with carbon monoxide using a catalyst.
Output	Used for traditional vinegar production; generally slower.	High-purity, food-grade acetic acid; high-volume, industrial process.
Application	Often preferred for 'clean label' products.	Widely used in processed foods for cost and consistency.
Consumer Perception	Seen as more traditional/natural.	May be viewed with more skepticism by some consumers.

Common Foods Containing Acidity Regulator 260

E260 is present in numerous food products, including those where it is an expected ingredient and others where it is used as an additive. This includes pickled products, condiments like ketchup and mayonnaise, salad dressings, and some canned and fermented foods.

Safety and Regulation

Major regulatory bodies like the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) classify acetic acid as generally recognized as safe (GRAS) at typical dietary levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established an acceptable daily intake (ADI) limit for E260, indicating its low toxicity. It is a natural component of all body cells and poses no known risks when consumed within the approved limits for food additives. Concerns are primarily related to ingesting highly concentrated forms, which are corrosive, but these are not used in food. Excessive intake of highly acidic foods, including concentrated vinegar, could potentially cause issues like bloating or tooth enamel erosion over time, but these are not typically associated with the small amounts found in processed foods. Regulations prohibit its use in foods for infants and young children.

Conclusion

Acidity regulator 260 is the food additive name for acetic acid, the substance found in vinegar. It is a common, safe ingredient with a long history of use, playing crucial roles in modern food production for preservation, pH control, and flavor enhancement. E260 contributes significantly to the safety, stability, and taste of many everyday foods. Its safety has been well-studied and approved by regulatory bodies, making its moderate consumption in food not a cause for concern. More information on acetic acid can be found at its Wikipedia entry: {Link: Wikipedia https://en.wikipedia.org/wiki/Acetic_acid}.

Frequently Asked Questions

E260 is the E-number designation for acetic acid when used as a food additive. It is the primary component of vinegar and is used to regulate acidity, enhance flavor, and preserve foods by inhibiting microbial growth.

Yes, acidity regulator 260 is generally recognized as safe (GRAS) by regulatory bodies like the FDA and EFSA when used in approved amounts in food. Potential health issues are only associated with consuming highly concentrated forms of the acid.

Vinegar is a diluted solution of acetic acid, typically containing between 4% and 8% acetic acid by volume. While all vinegar contains acetic acid, E260 refers specifically to acetic acid used as a food additive, which can be either fermented or synthetically produced.

Yes, E260 is an effective preservative that extends shelf life. By lowering the food's pH, it creates an acidic environment that inhibits the growth of spoilage-causing bacteria, yeasts, and molds.

E260 is found in many products, including pickles, sauces like ketchup and mayonnaise, salad dressings, and some canned and fermented foods.

Yes, E260 is suitable for both vegetarian and vegan diets. It can be produced naturally through the fermentation of plant-based materials or synthetically, and it contains no animal products.

While the acetic acid in vinegar has been associated with potential health benefits like blood sugar control and improved digestion, these are typically linked to consuming vinegar itself, not the small amounts of E260 found in processed foods.

No, acetic acid and its salts are not permitted for use in infant formula. Regulations restrict its use in foods intended for infants and young children.