Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E270: Lactic Acid (Biological Acidulant)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E270: Lactic Acid (Biological Acidulant)
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
E270 (L-Lactic Acid) is a natural alpha-hydroxy acid produced by fermentation of carbohydrates by lactic acid bacteria (Lactobacillus). INS 270, ADI is Not Limited (Quantum Satis), imparting a smooth, mild sour taste in dairy, beers, and bakery sourdoughs.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E260 | E270 |
|
INS / Codex Number
|
INS 260 | INS 270 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Acidity Regulator, Preservative, Flavoring Agent |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | C3H6O3 (2-hydroxypropanoic acid, pKa 3.86) |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | 100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 184.1061) |
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