Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E338: Phosphoric Acid (Cola Acidulant)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E338: Phosphoric Acid (Cola 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.
E338 (Phosphoric Acid / H3PO4) is a mineral inorganic acid providing a uniquely dry, tangy, astringent sourness. INS 338, group ADI is 40 mg/kg bw/day (as phosphorus), the quintessential acidulant in cola beverages and processed cheeses.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E260 | E338 |
|
INS / Codex Number
|
INS 260 | INS 338 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Acidulant, Acidity Regulator, Sequestrant, Emulsifying Salt |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 40 mg / kg body weight per day (Group ADI as phosphorus) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | H3PO4 (pKa1 2.15) |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | Lowers beverage pH to ~2.5 with a clean, sharp, non-fruity tang; retards bacterial outgrowth |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Cola soft drinks, root beers, processed cheese melts, sports hydration drinks |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | Vegan (Mineral phosphate synthesis), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 182.1073) |
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