Acetic Acid · Vinegar-Type Acidulant & pH Regulator for Sauces, Pickles, Marinades & Bakery (E260)

Key characteristics

• Chemical name: ethanoic acid (acetic acid).
• E-number: E260 (acetic acid).
• Form: typically supplied as glacial acetic acid (concentrated liquid, ≥ 99%) or as pre-diluted aqueous solutions at agreed concentrations for easier handling.
• Odour & taste:
  • Characteristic, pungent vinegar-like odour,
  • Distinct sharp, lingering acidity, especially in savoury systems.
• Solubility: fully miscible with water, also soluble in many organic solvents.
• pH & buffering:
  • Monoprotic organic acid providing effective pH reduction in the acidic range,
  • Works with acetate salts (e.g. sodium, potassium, calcium acetates) to create buffered systems.
• Preservation & antimicrobial support:
  • At sufficiently low pH and in combination with other hurdles, acetic acid contributes to inhibition of spoilage organisms,
  • Commonly part of pickling, marination and sauce preservation concepts.
• Regulatory & labelling:
  • Usually declared as “acetic acid”, “acidity regulator (E260)” or “acidity regulator: acetic acid”,
  • Food producers must confirm permitted uses, maximum levels, and additive status in each market and product category.

Atlas supports technical and regulatory teams in selecting grade, concentration, dosage and combination partners for acetic acid in industrial sauce, condiment, pickle, marinade, bakery and ready-meal applications.

Indicative specification points

Specifications vary by grade, origin and intended use (e.g. food vs. technical). Typical food-grade glacial acetic acid parameters include:

• Assay: commonly around 99–99.8% acetic acid by mass (glacial grade); diluted grades are specified by % w/w acetic acid (e.g. 80%, 36%, etc.).
• Appearance: clear, colourless liquid, free from suspended matter.
• Odour: characteristic, vinegar-like odour, without foreign or off odours.
• Colour (e.g. APHA/Hazen): tightly controlled to ensure minimum colour contribution to finished products.
• Non-volatile residue / residual matter: limited to maintain high purity.
• Formic acid and other volatile acids: restricted in line with food-grade standards.
• Heavy metals and specific impurities: kept at low levels according to food additive regulations.
• Halides (chloride, sulphate, etc.): monitored and controlled as per specification.
• Microbiological criteria: usually limited microbial counts due to inherent acidity and controlled production.

Each batch is accompanied by a Certificate of Analysis (COA) and detailed technical data sheet. Additional documentation (GMO status, allergen statements, dietary suitability, contaminants and pesticide data, origin, Halal/Kosher certificates and others) can be supplied from approved producers to support audits and regulatory submissions.

Sauces, dressings & condiments

• Tomato sauces & ketchups – acetic acid provides sharp, recognisable sourness, contributes to pH control and assists overall microbiological stability with other hurdles.
• Mayonnaise, dressings & emulsified sauces – used to acidify and stabilise emulsions, supporting flavour profile, emulsion stability and shelf life.
• Chilli sauces, BBQ sauces & marinades – delivers vinegar-like impact in hot sauces, barbecue sauces and ready-to-use marinades for meat, poultry and vegetables.
• Table vinegars & condiments – glacial acetic acid can be used as a base for standardised vinegar solutions and industrial condiments, subject to local definitions and labelling rules.

Pickles, vegetables & marinated products

• Pickled cucumbers & mixed pickles – acetic acid is the core pickling acid, defining pH, flavour and preservative effect in brines, often together with salt, sugar, spices and other acids.
• Marinated vegetables (e.g. peppers, carrots, onions) – supports acidification, flavour and shelf life in jars, pouches and chilled packs.
• Marinated fish & seafood – used in some applications (subject to local rules) to adjust pH and stability in seafood marinades and preserves.

Bakery & dough systems

• Bread & bakery products – in combination with propionates and other preservatives, acetic acid can contribute to pH adjustment and mould control in bread and bakery systems.
• Improvers & dough conditioners – low levels of acetic acid or acetate salts help optimise dough pH, gluten behaviour and yeast activity in some improver formulations.
• Frozen and par-baked doughs – supports stability over storage when built into integrated preservative systems.

Ready meals, meat, fish & savoury products

• Ready meals, sauces & side dishes – acetic acid helps achieve target pH and flavour in chilled and ambient-ready meals, soups and sauces.
• Meat & poultry marinades – used as part of wet marinades and injection brines to adjust pH, flavour and microbial hurdles, together with salt, phosphates, lactates and other ingredients.
• Fish, seafood & deli salads – contributes to acidification and flavour in fish salads, deli salads and chilled savoury preparations.

Formulation guidance

• Dosage considerations:
  • Usage level depends on target pH, flavour intensity and legal limits in each product category,
  • Because of its strong odour and taste, sensory optimisation is essential to avoid over-acidification,
  • Typically introduced as diluted acetic acid or vinegar to improve handling and dosing control.
• Synergies with other ingredients:
  • Often combined with sweeteners, salt, spices and other acids (citric, lactic, malic) to create balanced, multi-layered flavour,
  • Works together with preservatives (benzoates, sorbates, propionates) and process conditions to build effective hurdle technology for shelf-life.
• Processing & handling:
  • Glacial acetic acid is corrosive in concentrated form; appropriate dilution, PPE and materials of construction are essential for safe use,
  • Direct contact with concentrated acid must be avoided; dosing systems often use pre-diluted solutions,
  • In emulsified systems, order of addition and mixing influence emulsion stability and final pH.
• Regulatory & labelling:
  • Producers must confirm local regulations, permitted uses, maximum levels and declaration rules for acetic acid and vinegar-based ingredients,
  • “Natural”, “clean label” or “vinegar-based” positioning should be reviewed with regulatory and marketing teams in each destination market.