Sodium Acetate
The short version
The sodium salt of acetic acid — the classic salt-and-vinegar chip seasoning.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by neutralizing acetic acid (E260) with sodium hydroxide or sodium carbonate. Available as the anhydrous form (more concentrated) and the trihydrate (more common in food). Hand-warmer chemical packs use the trihydrate's exothermic crystallization.
How it's used
The salt-and-vinegar flavor source on potato chips and crisps (provides the acetic tang without the chip going limp). Used in pickles, breads (mild bacteriostatic effect at high doses), and deli meats. Common pH buffer in fermented dairy.
Safety profile
ADI not specified — considered safe. Acetate is a normal endogenous metabolite, oxidized to CO2 and water. Sodium contribution is the main practical concern in cardiovascular formulations.
Physical & chemical properties
White crystalline powder or transparent crystals (trihydrate). Very soluble in water. Mild vinegar odor in solution.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.