Comparing E260 - Acetic acid vs E262II - Sodium diacetate
Overview
Synonyms
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Found in 3,047 products
Found in 5,417 products
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Awareness score
Search volume over time
Interest over time for 3 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
Is acetic acid a strong acid?
No—acetic acid (E260) is a weak acid in water (pKa ≈ 4.76), though concentrated (glacial) acetic acid is corrosive.
Is vinegar acetic acid?
Vinegar is a solution of acetic acid in water (typically about 4–8% acetic acid by volume), not pure acetic acid.
What is acetic acid used for?
In foods, E260 is used as an acidity regulator, preservative, and flavoring (e.g., pickling, sauces); industrially it’s a precursor to vinyl acetate and cellulose acetate and is used in descaling/cleaning.
Which statement describes the acid found in vinegar acetic acid?
It is a weak organic acid (ethanoic acid, CH3COOH) that gives vinegar its sour taste and antimicrobial effect; food-grade vinegar contains at least about 4% acetic acid by volume.
Is acetic acid polar?
Yes—acetic acid is a polar, hydrogen-bonding (protic) molecule due to its carboxyl group, and it mixes well with water and many polar solvents.
Is sodium diacetate gluten free?
Yes—sodium diacetate is inherently gluten-free; it's a purified salt of acetic acid and contains no wheat, barley, or rye.
Is sodium diacetate bad for you?
No—at permitted food-use levels it’s considered safe (GRAS in the U.S. and authorized in the EU). It can add some sodium and, in high concentrations, may irritate the mouth or stomach, but typical amounts in foods are small.
What is sodium diacetate in food?
A 1:1 complex of sodium acetate and acetic acid used as an acidity regulator, preservative, and flavoring that imparts a vinegar note. It helps inhibit molds and some bacteria to extend shelf life.
What is sodium diacetate made from?
It’s made by neutralizing acetic acid (from fermentation or synthetic sources) with sodium hydroxide or sodium carbonate to form sodium acetate, then combining it with additional acetic acid to make sodium diacetate.
What is sodium diacetate used for?
To control pH and microbial growth and to provide salt-and-vinegar flavor; it’s common in breads and tortillas (mold inhibitor), snack seasonings, sauces, and processed meats (Listeria control, often with lactate).