Sodium acetates

Sodium acetates — including sodium acetate (E262i) and sodium hydrogen diacetate (E262ii) — are the sodium salts of acetic acid. They function as acidity regulators and preservatives, imparting a mildly tangy, salt-and-vinegar flavour characteristic of many snack foods. Used in crisps, bread, processed meats, and sauces, they simultaneously control pH and add a subtle vinegar note.

JECFA has assigned sodium acetates an ADI of "not specified," consistent with their rapid breakdown to acetic acid and acetate ions — compounds already present in normal human metabolism. Evaluated since 1965, there is no toxicological concern at typical dietary exposures. The body handles these compounds through established metabolic pathways with complete elimination.

Permitted in the EU, US (GRAS), UK, Australia, Japan, and Vietnam without restriction, sodium acetates are among the most common acidity regulators in snack food manufacturing. Anyone reducing sodium intake should note that sodium acetate contributes to total dietary sodium, though the amount from typical snack servings is modest. There are no other known safety concerns for healthy adults at normal food additive intake levels.