E262 – Sodium acetates

General Information

Sodium acetates (food additive E262) are sodium salts of acetic acid, used in the food industry as preservatives, acidity regulators, and flavoring agents.

Sodium acetates are widespread in nature — they are formed during the fermentation of dairy products, occur in the pulp of fruits, and are present in the cells of plants and animals.

On an industrial scale, sodium acetates are obtained by several methods, for example by reacting sodium carbonate or sodium hydroxide with acetic acid:

• 2CH₃COOH + Na₂CO₃ → 2CH₃COONa + H₂O + CO₂↑

The reactions yield stable crystalline compounds. They are usually colorless crystals with a light vinegar odor, easily soluble in water but practically insoluble in alcohol and ether.

Sodium acetates are non-flammable and of low toxicity. Additive E262 may range in color from light yellow to brown depending on impurities.

In the food industry, two types of additive E262 are used:

• E262i — sodium acetate, formula C₂H₃NaO₂;
• E262ii — sodium diacetate (or hydroacetate), formula C₄H₇NaO₄.

Effects on the Body

Benefits of Additive E262

Once inside the body, sodium acetate dissociates into ions naturally involved in human metabolism, particularly in energy pathways such as the Krebs cycle. For this reason, the additive is recognized as familiar to the body.

Risks of Additive E262

Overall, acetates are safe, but excessive intake can be problematic for people with hypertension or cardiovascular diseases due to their sodium content.

Additionally, a small portion of people may be sensitive to vinegar, leading to allergic reactions. Such risks are considered very low and not regarded as serious by expert organizations.

JECFA has assigned sodium acetates an ADI status of “not specified,” meaning no quantitative intake limits are required for their safe use.

EFSA has also evaluated additive E262 in animal studies and found no safety concerns at typical intake levels. The authority emphasized that acetates are rapidly metabolized and do not accumulate in the body.

Uses

In the food industry, additive E262 is valued for its preservative and flavoring properties. In flour and bread, it inhibits the growth of Bacillus mesentericus spores, thus extending shelf life.

In marinades and snacks, including chips, additive E262 softens the vinegar taste, giving products a mild flavor and aroma. Sodium diacetate is especially effective as a flavor enhancer.

Beyond food production, sodium acetates are used in:

• medicine — as part of some drugs, as a diuretic, and in chemical heat packs;
• construction — as an additive improving antifreeze properties of concrete;
• chemistry — for producing other compounds such as acetic anhydride;
• photography and electroplating;
• textiles — for dyeing fabrics and tanning leather.

Legal Status

In the European Union, additive E262 is included in the list of permitted additives and may be used under the “quantum satis” principle — in amounts necessary for the intended effect without strict limits. In Ukraine, additive E262 is also officially authorized in line with EU law.

In the United States, sodium acetate and diacetate are recognized by the FDA as GRAS — “generally recognized as safe.”

JECFA has likewise confirmed that no ADI limit is needed for sodium acetates.

Additive E262 is permitted for use in Canada, Japan, and many other countries worldwide.