Comparing E263 - Calcium acetate vs E267 - Buffered vinegar

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Overview

E263 - Calcium acetate

Calcium acetate (E263) is a calcium salt of acetic acid used in foods to control acidity, help preserve freshness, and support texture. It is commonly found in bakery items and other processed foods where a mild acid and a source of calcium are useful. Safety reviews by regulators consider its approved uses to be acceptable.

E267 - Buffered vinegar

Buffered vinegar (E267) is vinegar that has been partially neutralized to make it less sharp while keeping its preserving power. It is used to control acidity and help keep foods safe from spoilage organisms, often as a “clean label” option in place of traditional preservatives. It tastes milder than straight vinegar yet still supports freshness and shelf life.

Synonyms

E263

Calcium acetate

E267

Buffered vinegar

Functions

acidity regulator stabilizer

acidity regulator preservative

Origins

Products

Found in 376 products

Found in 1 products

Search rank & volume

#12013.1K / mo🇺🇸U.S.

#374200 / mo🇺🇸U.S.

Awareness score

×5.03

over-aware

×5.70

over-aware

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Search history data is not available.

Popular questions

What is calcium acetate used for?
As a food additive (E263), it’s used as a preservative and stabilizer to inhibit mold growth, help maintain texture, and can aid in buffering acidity in foods.
Is calcium acetate soluble in water?
Yes—calcium acetate is highly soluble in water; it is poorly soluble in ethanol.
What is the formula for calcium acetate?
Ca(C2H3O2)2; the common commercial form is the monohydrate, Ca(C2H3O2)2·H2O.
Calcium acetate 667 mg para que sirve?
Como aditivo alimentario (E263), se usa como conservante y estabilizante para frenar mohos y ayudar a mantener la textura. En medicina, el comprimido/cápsula de 667 mg se usa como quelante de fosfato en enfermedad renal crónica.
Calcium acetate para que sirve?
Como aditivo alimentario (E263), sirve de conservante y estabilizante, ayudando a controlar la acidez y la textura de los alimentos. Fuera del ámbito alimentario, también se usa como quelante de fosfato en pacientes con enfermedad renal.