Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
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.
L-Ascorbic Acid (E300, C6H8O6) is a water-soluble antioxidant, dough conditioner, and vitamin fortifier that scavenges dissolved oxygen, prevents fruit enzymatic browning, and cross-links wheat gluten disulfide bridges in commercial baking.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 182.3013) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | C₆H₈O₆ (Molecular Weight: 176.12 g/mol) |
|
E-Number Code
|
E260 | — |
|
INS / Codex Number
|
INS 260 | — |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | — |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | — |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | — |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | — |
|
INS / E-Number
|
— | INS 300 / E300 |
|
Functional Classes
|
— | Antioxidant / Flour Treatment Agent / Sequestrant / Nutrient Supplement |
|
Solubility
|
— | 330 g/L in water at 20°C |
|
Redox Potential
|
— | +0.06 V at pH 7.0 (readily donates two electrons to dehydroascorbic acid) |
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