Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E460: Microcrystalline Cellulose (MCC / Dietary Bulking)
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.
E460 (Microcrystalline Cellulose / MCC) is purified, depolymerized wood pulp cellulose prepared by acid hydrolysis. INS 460(i), ADI is Not Limited (Quantum Satis), functioning as a zero-calorie bulking agent, anti-caking agent, and fat mimetic in low-calorie foods.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E260 | E460 |
|
INS / Codex Number
|
INS 260 | INS 460(i) |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Bulking Agent, Anti-Caking Agent, Stabilizer, Fat Replacer |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | (C6H10O5)n (Insoluble linear beta-1,4-glucan polymer) |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | Crystalline cellulose micro-particles mimic creamy lipid mouthfeel without calories; prevents powder agglomeration |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Shredded cheeses (Prevents clumping), low-fat dressings, dietary supplement tablets, diet foods |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | 100% Vegan (Plant wood pulp), Halal, Kosher, Gluten-Free |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 184.1323) |
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