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E260AcidulantLow concern
Acetic Acid
In plain words
The short version
The acid in vinegar — used as a flavoring and preservative in pickled and acidified foods.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
Generally regarded as safe at food concentrations. Concentrated acetic acid (above 25%) is corrosive and dangerous to handle.
The detail
Produced naturally by acetic acid bacteria oxidizing ethanol. Used by humans since prehistory as vinegar. Industrially produced today by methanol carbonylation.
Active ingredient of all vinegars. Used in pickles, salad dressings, mayonnaise, ketchup, and sauces. Provides flavor and microbial inhibition at low pH.
Colorless liquid with pungent odor. Miscible with water. Weak acid (pKa 4.76). Effective antimicrobial in protonated form at low pH.
Permitted for food use. In the US it is affirmed as GRAS at levels not exceeding good manufacturing practice, which the rule states as maximum levels as served by food category, for example 9.0% in condiments and relishes and 0.15% or less for food categories not otherwise listed.
Sources
- WHO JECFA database — Acetic acid (INS 260): group ADI 'not limited' — Joint FAO/WHO Expert Committee on Food Additives (WHO), 1997. Safe at food concentrations (group ADI 'not limited')
- US eCFR — 21 CFR 184.1005 Acetic acid (affirmed as GRAS), current as of 13 Oct 2026 — US Food and Drug Administration / Office of the Federal Register, 2026. US status: GRAS, with GMP maximum levels by food category
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.