Origin
Natural acetic acid is known under the name wine vinegar or fruit vinegar. Acetic acid for the food industry is produced in a synthetic process with the help of bacteria from alcohol and oxygen. E 260 has a strong antimicrobial effect as it lowers the pH value of foods. It thus counteracts the spread of bacteria and yeasts. However, acetic acid does not act against every form of bacteria. So E 260 shows no effect on molds and must therefore often be combined with other preservatives.
Usage
For the use of E 260 there is neither a restriction regarding the maximum amount nor is there any limitation concerning its approval in terms of the foods used. E 260 can be found as an additive in vegetable preserves, fish preserves, infant food, and dairy products. Moreover, it is added to bread, sometimes even as a cheaper substitute for sourdough. This use does not have to be declared. E 260 is also an important flavor carrier.
Risks
Acetic acid is considered completely harmless and safe and therefore, as preservative E 260, it is subject to no restrictions regarding its use. E 260 can be fully broken down by the human body.