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E262AcidulantLow concern
Sodium Acetate
In plain words
The short version
The sodium salt of acetic acid — the classic salt-and-vinegar chip seasoning.
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
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.
The detail
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.
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.
White crystalline powder or transparent crystals (trihydrate). Very soluble in water. Mild vinegar odor in solution.
Permitted globally without restrictive limits.
Sources
- WHO JECFA database — Sodium acetate (INS 262(i)) — Joint FAO/WHO Expert Committee on Food Additives, 1997. ADI 'not limited' (group with acetic acid and K/Na salts)
- US eCFR — 21 CFR 184.1721 Sodium acetate (GRAS) (version of 2026-10-13) — Office of the Federal Register / US FDA, 2026. US GRAS; made by neutralising acetic acid; anhydrous or trihydrate
- EU — Regulation (EC) No 1333/2008 on food additives, Annex II (consolidated text of 18.08.2026) — Publications Office of the European Union, 2026. EU: quantum satis (Group I)
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.