Rating: Safe
Purpose / Use
Acetic acid is used as a preservative, flavoring, or acidulant (pH adjuster) in foods and beverages.1
Products
Acetic acid is naturally found in plants and animals1,2 and is the chemical that gives vinegar its sharp taste and odor (vinegar is roughly 4 to 18% acetic acid).2 It is added to a wide range of products including condiments, sauces, snacks, cheese and prepared foods. The USDA FoodData Central - Branded Foods Database lists over 10,000 products containing acetic acid.
Safety assessment
Acetic acid is produced naturally in the body.2 It can be produced through fermentation or it can be synthesized in a lab.1 Various food authorities have long considered acetic acid safe for use in foods in the amounts used to achieve its technical effects as a preservative, flavor enhancer, etc.1,2,3,4,5
References
- US Food and Drug Administration. 21 CFR 184.1005. Acetic Acid.
- UK Health Security Agency. Acetic Acid: General Information. November 26, 2024. Available at available at https://www.gov.uk/government/publications/acetic-acid-properties-uses-and-incident-management/acetic-acid-general-information
- Joint FAO/WHO Expert Committee on Food Additives. WHO Food Additives Series 40. World Health Organization. International Programme on Chemical Safety. 1998.
- EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP). Scientific Opinion on the Safety and Efficacy of Acetic Acid, Sodium Diacetate and Calcium Acetate as Preservatives for Feed for All Animal Species. EFSA Journal 2012;10(2):2571.
- Environment and Climate Change Canada. Health Canada. Screening Assessment: Acetic Acid. January 2021. Available at https://www.canada.ca/en/environment-climate-change/services/evaluating-existing-substances/screening-assessment-acetic-acid.html
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