# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)

Comparing 2 standards across 13 specifications. 13 key differences identified.

Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
E260: Acetic Acid (Vinegar Acidulant / Preservative) →

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.

View full E260: Acetic Acid (Vinegar Acidulant / Preservative) spec sheet →
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →

Monosodium Glutamate (E621, MSG, C5H8NO4Na) is the sodium salt of L-glutamic acid produced via Corynebacterium glutamicum sugar fermentation, activating human T1R1/T1R3 heterodimer umami taste receptors to enhance savory mouthfeel.

View full E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) spec sheet →

Specification Comparison Table

13 Parameters
Parameter / Spec
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Functional Class
Acidity Regulator, Preservative, Flavoring Tastant Flavor Enhancer (Umami savory tastant)
Acceptable Daily Intake (ADI)
Not Limited (Quantum Satis) 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987)
Chemical Formula
CH3COOH (pKa 4.76) C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate)
E-Number Code
E260 —
INS / Codex Number
INS 260 —
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 621 / E621
Taste Receptor Target
— T1R1 + T1R3 G-protein coupled receptor (GPCR) heterodimer + mGluR4
Sodium Content
— 12.3% Sodium by weight (compared to 39.3% in standard table salt NaCl)
Synergistic Umami Multiplication
— 1:1 ratio with E627 (Disodium Guanylate) / E631 (Disodium Inosinate) increases umami perception up to 8-fold

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