Acetic Acid (E 260)

Last reviewed October 19, 2026

In plain words: Acetic acid (E 260) is the acid of vinegar. In food it is used to pickle, to set pH and to add sour flavor.

What the evidence review says

Acetic acid is the acid in vinegar, used for pickling and sour flavor. We found no notable concern. Concentrated (glacial) acetic acid is corrosive and is not the form eaten as vinegar.

no notable concern

• Source: EFSA Panel on Food Additives and Flavourings (FAF), EFSA J, 2020 · doi:10.2903/j.efsa.2020.6032

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This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.