ACETIC ACID E 260

Acetic Acid E 260 is a clear, water-miscible monocarboxylic acid used as an acidity regulator and preservative.
Acetic Acid E 260 provides sourness, pH adjustment, pickling, curing, flavor modification, and formulation control.
Acetic Acid E 260 is used in food processing, chemical manufacturing, coatings, textiles, pharmaceuticals, rubber processing, and laboratory applications.

CAS Number: 64-19-7
EC Number: 200-580-7
Molecular Formula: C₂H₄O₂
Molecular Weight: 60.05 g/mol

SYNONYMS

Acetic Acid E 260, Acetic Acid E260, Acetic Acid E-260, E 260, E260, INS 260, Food Additive 260, Acetic Acid, Ethanoic Acid, Glacial Acetic Acid, Acetic Acid Glacial, Vinegar Acid, Ethylic Acid, Methanecarboxylic Acid, Aceticum Acidum, Acidum Aceticum, Acide Acétique, Acido Acetico, Essigsäure, Ethanoic Acid E 260, Food-Grade Acetic Acid, Food-Grade Ethanoic Acid, Acetic Acid Food Additive, Acetic Acid Acidity Regulator, Acetic Acid Preservative, Acetic Acid Acidulant, Acetic Acid Flavoring Agent, Acetic Acid Pickling Agent, Acetic Acid Curing Agent, Acetic Acid pH-Control Agent, Acetic Acid Solvent, Acetic Acid Vehicle, Fermentation Acetic Acid, Synthetic Acetic Acid, Natural Acetic Acid, Anhydrous Acetic Acid, Concentrated Acetic Acid, Dilute Acetic Acid, Aqueous Acetic Acid, Acetate-Forming Acid, Acetic Acid Solution, Acetic Acid 99.8%, Acetic Acid FCC Grade, Acetic Acid Food Grade, Acetic Acid Pharmaceutical Grade, Acetic Acid Reagent Grade, Acetic Acid Technical Grade, Acetic Acid Industrial Grade, Acetic Acid Chemical Intermediate, Acetic Acid Laboratory Reagent, Acetic Acid Buffer Component, Acetic Acid Neutralizing Agent, CH₃COOH, C₂H₄O₂, CAS 64-19-7, EC 200-580-7, EINECS 200-580-7, PubChem CID 176, UN 2789, UN 2790

APPLICATIONS

Acetic Acid E 260 serves as an acidity regulator in pickled vegetable products manufactured under applicable food regulations.
Acetic Acid E 260 lowers product pH and contributes the characteristic sharp flavor associated with pickled cucumbers, onions, peppers, and mixed vegetables.

Acetic Acid E 260 functions as a preservative in fermented and acidified vegetable products where the finished formulation and processing conditions are properly validated.
Acetic Acid E 260 preservation performance depends on final pH, acid concentration, water activity, salt content, temperature, packaging, and microbial controls.

Acetic Acid E 260 contributes acidity and flavor balance to condiments, relishes, mustard-type products, dressings, and table sauces.
Acetic Acid E 260 can provide a clean sour profile while supporting the microbiological stability of properly formulated products.

Acetic Acid E 260 supports gravies, cooking sauces, marinades, dipping sauces, and seasoning liquids requiring controlled acidity.
Acetic Acid E 260 must be dosed according to sensory targets, buffering capacity, protein content, salt concentration, and applicable legal limits.

Acetic Acid E 260 functions in cheese and dairy-product analogues as a pH-control, flavoring, or processing ingredient.
Acetic Acid E 260 can promote acid coagulation or modify protein behavior when concentration, temperature, mineral balance, and mixing are controlled.

Acetic Acid E 260 contributes to whey-protein cheese and compatible acid-coagulated dairy systems where permitted.
Acetic Acid E 260 application must be validated for texture, moisture retention, syneresis, flavor, and microbiological stability.

Acetic Acid E 260 supports baked goods requiring pH adjustment, flavor modification, or reaction with alkaline ingredients.
Acetic Acid E 260 can influence dough or batter acidity, leavening balance, protein behavior, browning, and finished-product flavor.

Acetic Acid E 260 functions in bakery preservation systems where controlled acidity is combined with hygienic processing and suitable packaging.
Acetic Acid E 260 should not be treated as a complete substitute for validated mold-control, water-activity, and shelf-life strategies.

Acetic Acid E 260 contributes controlled acidity to chewing gum and compatible confectionery formulations.
Acetic Acid E 260 can modify sourness and flavor perception when appropriately distributed through the gum base, sweetener, and flavor system.

Acetic Acid E 260 supports fats, oils, emulsions, and oil-containing foods requiring pH adjustment in the aqueous phase.
Acetic Acid E 260 performance depends on emulsion structure because the acid remains primarily associated with water-containing regions.

Acetic Acid E 260 functions as a curing and pickling agent in meat products where its use is authorized.
Acetic Acid E 260 can contribute acidity, flavor, protein modification, and process control but does not independently ensure pathogen elimination.

Acetic Acid E 260 supports marinades and acidified meat preparations requiring controlled surface or bulk pH reduction.
Acetic Acid E 260 dosage must be validated for sensory quality, protein binding, cooking yield, color, storage stability, and regulatory compliance.

Acetic Acid E 260 contributes to cooked, fried, frozen, fermented, dried, smoked, or salted fish products under applicable Codex provisions.
Acetic Acid E 260 can support flavor adjustment and acidification when incorporated according to good manufacturing practice.

Acetic Acid E 260 functions in fish marinades, seafood sauces, and acidified seafood preparations.
Acetic Acid E 260 must be used together with validated refrigeration, sanitation, packaging, and hazard-control procedures.

Acetic Acid E 260 supports liquid and frozen egg products requiring permitted acidity adjustment.
Acetic Acid E 260 can influence protein functionality, viscosity, heat response, flavor, and microbiological control in egg-based formulations.

Acetic Acid E 260 contributes to nonalcoholic beverages, tea preparations, coffee-based drinks, and grain beverages where permitted.
Acetic Acid E 260 can provide acidity and flavor adjustment without functioning as a universal preservative at every concentration.

Acetic Acid E 260 functions as a flavoring agent and flavoring adjuvant in food products manufactured under current good manufacturing practice.
Acetic Acid E 260 provides a sharp, sour, vinegar-like sensory note whose intensity depends on concentration, buffering, temperature, and other flavors.

Acetic Acid E 260 serves as a flavor enhancer by modifying the balance between sourness, saltiness, sweetness, and savory flavor.
Acetic Acid E 260 must be optimized through sensory evaluation because excessive addition can produce harsh acidity and undesirable odor.

Acetic Acid E 260 functions as a solvent and vehicle for compatible food ingredients where its use is permitted.
Acetic Acid E 260 can assist dissolution or distribution of selected flavoring, processing, and formulation components in aqueous acidic systems.

Acetic Acid E 260 supports food-processing boiler-water additive systems when the complete treatment complies with the applicable regulatory requirements.
Acetic Acid E 260 use in boiler-water treatment must be controlled to prevent unacceptable residues, corrosion, or process contamination.

Acetic Acid E 260 can be used in animal-feed applications according to good manufacturing or feeding practice.
Acetic Acid E 260 feed use requires control of concentration, mixing uniformity, material compatibility, animal tolerance, and local authorization.

Acetic Acid E 260 serves as a major chemical feedstock for the production of vinyl acetate and acetate-containing polymer intermediates.
Acetic Acid E 260-derived vinyl acetate can subsequently be polymerized or copolymerized for adhesives, coatings, and related materials.

Acetic Acid E 260 functions as a raw material for producing acetic anhydride through suitable industrial processes.
Acetic Acid E 260-derived acetic anhydride is used in acetylation reactions and the manufacture of cellulose-derived and specialty chemical products.

Acetic Acid E 260 contributes to the synthesis of methyl acetate, ethyl acetate, butyl acetate, and other acetate esters.
Acetic Acid E 260 reacts with compatible alcohols under esterification conditions to produce solvents and chemical intermediates.

Acetic Acid E 260 supports cellulose-acetate manufacturing through conversion into suitable acetylating intermediates.
Acetic Acid E 260-derived acetyl chemistry enables production of fibers, films, coatings, membranes, and molded cellulosic materials.

Acetic Acid E 260 functions as a solvent and process medium in selected oxidation and petrochemical-manufacturing operations.
Acetic Acid E 260 must be recovered, purified, and recycled where practical because large-scale processes require efficient acid and solvent management.

Acetic Acid E 260 contributes to coatings, printing inks, adhesives, and resin systems as a pH-adjusting or process-solvent component.
Acetic Acid E 260 must be evaluated for effects on resin stability, metal corrosion, drying, odor, viscosity, and packaging compatibility.

Acetic Acid E 260 supports textile dyeing, printing, washing, and finishing processes requiring controlled acidic conditions.
Acetic Acid E 260 can regulate bath pH and influence dye uptake, fixation, shade consistency, fiber compatibility, and rinse performance.

Acetic Acid E 260 functions in natural-rubber latex processing as an acidifying and coagulating agent under controlled conditions.
Acetic Acid E 260 can destabilize latex particles and promote coagulum formation when concentration, mixing, and residence time are suitable.

Acetic Acid E 260 serves as a reactant for preparing sodium acetate, potassium acetate, calcium acetate, ammonium acetate, and other acetate salts.
Acetic Acid E 260 salt formation occurs through controlled neutralization with a suitable base, oxide, hydroxide, carbonate, or ammonia source.

Acetic Acid E 260 contributes to pharmaceutical and fine-chemical synthesis as an acidic reagent, solvent, acetyl-chemistry precursor, or pH-control component.
Acetic Acid E 260 pharmaceutical use requires suitable compendial quality and complete control of residual solvents, impurities, and process conditions.

Acetic Acid E 260 functions as a laboratory reagent for titration, buffer preparation, extraction, chromatography, and organic synthesis.
Acetic Acid E 260 can be combined with acetate salts to prepare acidic buffer systems for analytical, biochemical, and research applications.

DESCRIPTION

Acetic Acid E 260 is the food-additive designation for acetic acid, also known systematically as ethanoic acid.
Acetic Acid E 260 is identified by CAS Number 64-19-7 and EC Number 200-580-7.

Acetic Acid E 260 has the molecular formula C₂H₄O₂ and a molecular weight of approximately 60.05 g/mol.
Acetic Acid E 260 contains one methyl group attached to one carboxylic acid group.

Acetic Acid E 260 is a simple saturated monocarboxylic acid that partially dissociates into hydrogen ions and acetate ions in water.
Acetic Acid E 260 acidification strength depends on concentration, temperature, buffering ingredients, and the composition of the complete solution.

Acetic Acid E 260 is identified as INS 260 within the Codex food-additive system.
Acetic Acid E 260 Codex functional classes include acid, acidity regulator, preservative, and flavoring agent.

Acetic Acid E 260 is listed in European food-additive specifications as a clear, colorless liquid with a pungent characteristic odor.
Acetic Acid E 260 European specification requires an assay of not less than 99.8% for the defined additive material.

Acetic Acid E 260 normally has a boiling point near 118°C and a melting or freezing point near 16.6–16.7°C in concentrated pure form.
Acetic Acid E 260 is described as glacial when highly concentrated because it can crystallize in cool environments near ordinary room temperature.

Acetic Acid E 260 has a relative density of approximately 1.05 and a flash point near 39–40°C for concentrated material.
Acetic Acid E 260 can form flammable vapor-air mixtures above its flash point and therefore requires ignition control during bulk handling.

Acetic Acid E 260 is completely miscible with water and is also compatible with many polar organic liquids.
Acetic Acid E 260 concentrated solutions release pungent vapors capable of causing rapid irritation and corrosive injury.

Acetic Acid E 260 can be produced through carbohydrate fermentation or through organic synthesis.
Acetic Acid E 260 synthetic production routes include methanol carbonylation and oxidation-based processes, while fermentation-derived material originates from biological conversion of suitable substrates.

Acetic Acid E 260 food-additive quality is controlled through assay, nonvolatile residue, oxidizable impurities, formic acid, arsenic, lead, and mercury limits.
Acetic Acid E 260 food grade should not automatically be replaced with technical or industrial material lacking the required purity documentation.

Acetic Acid E 260 preservation action is associated mainly with reduction of pH and the antimicrobial influence of undissociated acetic acid.
Acetic Acid E 260 preservation effectiveness decreases when the food is strongly buffered or when concentration and processing conditions are inadequate.

Acetic Acid E 260 reacts exothermically with strong bases and can react vigorously with strong oxidizing agents.
Acetic Acid E 260 attacks certain metals, plastics, rubbers, and coatings, making construction-material compatibility important during storage and transfer.

Acetic Acid E 260 concentrated material is harmonized in the European Union as a flammable liquid and a substance capable of causing severe skin burns and eye damage.
Acetic Acid E 260 occupational exposure limits include an OSHA 8-hour permissible exposure limit of 10 ppm or 25 mg/m³.

PROPERTIES

Chemical Name: Acetic Acid or Ethanoic Acid

Chemical Class: Monocarboxylic Acid

Food Additive Number: E 260 and INS 260

CAS Number: 64-19-7

EC Number: 200-580-7

Molecular Formula: C₂H₄O₂

Molecular Weight: 60.05 g/mol

Physical Form: Liquid or Crystals Below the Freezing Point

Appearance: Clear and Colorless

Odor: Strong, Pungent, and Vinegar-Like

Boiling Point: Approximately 118°C

Freezing Point: Approximately 16.6–16.7°C for Concentrated Material

Density: Approximately 1.05 g/mL

Water Solubility: Completely Miscible

Flash Point: Approximately 39–40°C for Concentrated Material

Primary Functions: Acidity Regulator, Preservative, Flavoring Agent, Pickling Agent, and pH-Control Agent

Storage: Cool, Well Ventilated, Tightly Closed, and Separated from Heat, Bases, Oxidizing Agents, and Incompatible Metals

FIRST AID

Inhalation

Acetic Acid E 260 inhalation exposure requires immediate movement to fresh air and rest in a half-upright position.
Acetic Acid E 260 inhalation requires urgent medical attention because corrosive airway injury and delayed pulmonary effects can occur.

Skin Contact

Acetic Acid E 260 skin exposure requires immediate removal of contaminated clothing and continuous flushing with large quantities of water.
Acetic Acid E 260 skin exposure requires urgent medical evaluation when concentrated material causes pain, redness, blistering, or chemical burns.

Eye Contact

Acetic Acid E 260 eye exposure requires immediate continuous irrigation with clean water for at least 15 minutes while the eyelids are held open.
Acetic Acid E 260 eye exposure requires urgent ophthalmic assessment because concentrated material can cause severe and permanent eye injury.

Ingestion

Acetic Acid E 260 ingestion requires immediate rinsing of the mouth without inducing vomiting.
Acetic Acid E 260 ingestion requires immediate contact with a physician or poison information center because concentrated material is corrosive to the mouth, throat, and digestive tract.

Note to Physicians

Acetic Acid E 260 exposure should be treated symptomatically with airway assessment, pain management, burn care, and appropriate supportive treatment.
Acetic Acid E 260 exposure assessment should consider concentration, quantity, route, contact duration, aspiration risk, respiratory symptoms, and possible delayed lung injury.

HANDLING AND STORAGE

Handling

Acetic Acid E 260 should be handled in closed systems wherever practical and contact with eyes, skin, clothing, and respiratory passages should be prevented.
Acetic Acid E 260 dilution should be performed by adding the acid slowly to water with agitation and cooling rather than adding water rapidly to concentrated acid.

Ventilation

Acetic Acid E 260 transfer, dilution, heating, spraying, and mixing areas require effective general ventilation and local exhaust.
Acetic Acid E 260 respiratory protection should be used when engineering controls cannot maintain vapor or mist exposure below applicable occupational limits.

Storage

Acetic Acid E 260 should be stored in tightly closed, corrosion-resistant containers within a cool, dry, and well-ventilated area.
Acetic Acid E 260 should be separated from ignition sources, strong bases, strong oxidizing agents, reactive metals, incompatible plastics, and food materials not intended for processing.

Spill and Leak Procedures

Acetic Acid E 260 spills require area isolation, ignition-source elimination, ventilation, and containment using acid-compatible equipment and absorbent materials.
Acetic Acid E 260 should be prevented from entering drains or waterways in uncontrolled quantities, and neutralization should be performed only by trained personnel.

Handling Precautions

Acetic Acid E 260 handling requires acid-resistant gloves, chemical protective clothing, tightly fitting goggles, and a face shield for splash hazards.
Acetic Acid E 260 bulk operations require emergency eyewash facilities, safety showers, grounded equipment, suitable spill controls, and review of the current grade-specific Safety Data Sheet.