# Acetic Acid (E260) > Source URL: https://additivefacts.com/additives/acetic-acid > Markdown URL: https://additivefacts.com/additives/acetic-acid.md **Safety rating:** SAFE **E-number:** E260 **CAS number:** 64-19-7 **Category:** flavoring **FDA GRAS:** yes **Adverse events (FDA AERS):** 0 **FDA recalls:** 0 **Last updated:** 2026-04-04 ## Summary Acetic acid (CAS 64-19-7) is a colorless organic compound commonly known as the active ingredient in vinegar. It functions as a flavoring agent, antimicrobial preservative, and pH control agent in food products, and is recognized as Generally Recognized as Safe (GRAS) by the FDA. ## Regulatory status | Country | Status | | --- | --- | | United States | approved | | European Union | not_evaluated | | United Kingdom | approved | | Canada | approved | | Australia | approved | | Japan | approved | | South Korea | approved | | Brazil | approved | | China | approved | | India | approved | ## Detailed analysis ## What is Acetic Acid? Acetic acid is a simple organic acid with the chemical formula CH₃COOH. It is a colorless liquid with a pungent odor and sour taste, naturally occurring in vinegar where it typically comprises 4-8% by volume. The compound can be produced through fermentation of carbohydrates or synthetic chemical processes. In food applications, acetic acid is used in its pure form or as a component of vinegar and other acidic ingredients. ## Common Uses Acetic acid serves multiple functions in food manufacturing: **Flavoring and taste enhancement**: It provides the characteristic sour taste in pickled products, condiments, and various prepared foods. Many food manufacturers use it to enhance or sharpen flavor profiles in sauces, dressings, and beverages. **Antimicrobial preservation**: As an antimicrobial agent, acetic acid inhibits the growth of pathogenic and spoilage microorganisms, extending shelf life in products like pickles, relishes, and canned vegetables. The antimicrobial efficacy increases at lower pH levels. **pH control**: Acetic acid is employed as a pH regulator to maintain desired acidity levels in food products, which is critical for both safety and sensory characteristics. Common food products containing acetic acid include pickled vegetables, mayonnaise, ketchup, mustard, vinegar-based dressings, and various condiments. ## Safety Assessment Acetic acid has an established safety profile in food applications. The FDA has designated acetic acid as GRAS (Generally Recognized as Safe) for use in foods, reflecting decades of safe use and scientific evaluation. According to FDA records, there have been zero adverse events reported and zero recalls associated with acetic acid as a food additive. The European Food Safety Authority (EFSA) has similarly confirmed the safety of acetic acid in food applications. As a naturally occurring compound found in many fermented foods and beverages, humans have consumed acetic acid safely for centuries through traditional foods like vinegar and fermented products. At typical food use levels, acetic acid does not present safety concerns for the general population. The compound is rapidly metabolized in the body and does not accumulate in tissues. Normal dietary exposure from food sources is well below levels that would cause adverse effects. ## Regulatory Status Acetic acid is approved for use as a food additive in major regulatory jurisdictions: - **United States (FDA)**: GRAS status, permitted as a direct food additive - **European Union**: Approved as food additive E260, permitted in various food categories with specific use levels - **Canada**: Approved for use in food products - **Australia/New Zealand**: Listed as an approved food additive Regulatory approval reflects the compound's long history of safe use and the absence of significant safety concerns at food use levels. Regulatory agencies continue to monitor scientific literature and adverse event reports, with no new safety concerns identified. ## Key Studies Scientific evaluation of acetic acid's safety includes research on its antimicrobial mechanisms, metabolism, and effects across populations. Studies confirm that acetic acid is rapidly absorbed in the gastrointestinal tract and metabolized through normal oxidative pathways. Research on fermented foods containing acetic acid has not identified adverse health outcomes from normal consumption. The antimicrobial properties of acetic acid have been well-documented in food science literature, demonstrating its effectiveness against common foodborne pathogens at appropriate concentrations and pH levels. This evidence supports its use as a natural preservative in various food applications. ## Brands using Acetic Acid - Cheetos (2 products) - HERDEZ (2 products) - Herdez (2 products) - Huy Fong Foods (2 products) - Maggi (2 products) - Bay Valley Foods, LLC (1 product) - Briannas (1 product) - Cadbury (1 product) - Cake Craft, LLC (1 product) - Cholula (1 product) - Coborn's Incorporated (1 product) - Conagra Frozen Foods (1 product) - Dave's Gourmet Inc. (1 product) - Empacadora 'Tapatio' (1 product) - Finest Food Distributing Co. (1 product) - Flying Goose (1 product) - Frank's RedHot (1 product) - Fritos (1 product) - Geeta’s Foods Ltd (1 product) - Gerber (1 product) - Goya (1 product) - Goya Foods, Inc. (1 product) - HOT POCKETS (1 product) - Indomie (1 product) - McIlhenny Company (1 product) - Nongshim (1 product) - Patak's (1 product) - PepsiCo Inc. (1 product) - Royal Asia (1 product) - Salsa Huichol (1 product) ## Sources - FDA Substances Added to Food (CFSAN) - OpenFDA Adverse Event Reporting System (AERS) - OpenFDA Food Recalls - EFSA OpenFoodTox - EU Food Additive Portal ## Citation Additive Facts. "Acetic Acid (E260) — Safety, regulation, and evidence." https://additivefacts.com/additives/acetic-acid. Accessed 2026-05-20.