Acetic acid E260
organic acid β Primarily natural/synthetic.
Acetic acid
CAS: 64-19-7
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
? Did You Know?
Acetic acid occurs naturally in vinegar and fruits. Many people consume it daily without realizing it's also a listed food additive.
Acetic acid is produced through fermentation β the same biological process used to make bread, beer, and yogurt.
Beyond food, Acetic acid is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Detailed Regulatory Assessment
European Union (EFSA)
Standard regulatory conditions apply.
United States (FDA)
GRAS as acidifier
Japan (MHLW)
Widely used
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
The main component of vinegar (4-8%). Used as acidulant, preservative, and flavoring. Antimicrobial properties inhibit bacteria and molds.
Manufacturing
Produced by bacterial fermentation of ethanol (acetobacter) or chemical synthesis from methanol and carbon monoxide.
Applications Beyond Food
pH adjuster
Excipient, ear drops
Chemical synthesis, cleaning products
Vinegar for cleaning and cooking