INS 260 is acetic acid, the same sour-sharp compound that makes vinegar taste like vinegar. On Indian packs it shows up in pickles, ketchup, mayonnaise, salad dressings, and Chinese-style sauces. When a product lists 'acidity regulator (260)', it is usually doing the job a splash of vinegar would do at home. It is generally vegan and is permitted by FSSAI for specified food categories.
Quick Facts
INS Number
260
E-Number
E260
Category
Acidity Regulator
Veg Status
Vegan
FSSAI Status
Permitted by FSSAI
JECFA ADI
Not specified (1973)
Chemical Name
acetic acid
What is INS 260?
INS 260 is acetic acid, the same sour-sharp compound that makes vinegar taste like vinegar. On Indian packs it shows up in pickles, ketchup, mayonnaise, salad dressings, and Chinese-style sauces. When a product lists 'acidity regulator (260)', it is usually doing the job a splash of vinegar would do at home.
Why brands add it
Brands use it because a controlled dose of acetic acid lowers pH, sharpens flavour, and acts as a mild preservative. It gives the tang to ketchup and pickle, holds the colour of fruit and vegetable products, and prevents bacterial spoilage at the same time.
Where you'll find it
INS 260 commonly shows up on Indian packets in these categories:
pickles and achar
ketchup and tomato sauces
mayonnaise and salad dressings
Chinese-style sauces
marinades and meat tenderisers
some breads and bakery
Veg or non-veg? - Vegan
Food-grade acetic acid is produced by bacterial fermentation of sugar, alcohol, or starch (the same process that turns wine into vinegar) or by chemical synthesis from petrochemical feedstock. No animal product is used in either route.
FSSAI status and JECFA evaluation
FSSAI: Permitted by FSSAI under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 as an acidity regulator and preservative for specified food categories with category-specific limits.
JECFA: ADI 'not limited' for acetic acid and its sodium, potassium, and calcium salts (group entry, 17th JECFA 1973). 'Not limited' is JECFA's safest classification: total dietary intake at typical use levels is not considered a hazard.
Also known as
On packets, in recipes, and in conversation, INS 260 is also called:
Vegan. Food-grade acetic acid is produced by bacterial fermentation of sugar, alcohol, or starch (the same process that turns wine into vinegar) or by chemical synthesis from petrochemical feedstock. No animal product is used in either route.
Is INS 260 permitted by FSSAI?+
Permitted by FSSAI under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 as an acidity regulator and preservative for specified food categories with category-specific limits.
What is INS 260 used for?+
Brands use it because a controlled dose of acetic acid lowers pH, sharpens flavour, and acts as a mild preservative. It gives the tang to ketchup and pickle, holds the colour of fruit and vegetable products, and prevents bacterial spoilage at the same time.
Is INS 260 (also written as E260) the same thing?+
Yes. INS 260 (the Codex International Numbering System used by FSSAI) and E260 (the European E-number system) refer to the same compound. The digits are identical for almost all common additives. Indian packets may show either form, or the common name (acetic acid).
This page summarises FSSAI's permission status and JECFA's scientific evaluation. It is not medical or dietary advice. Manufacturer ingredient sourcing can vary, especially for source-dependent additives - the Indian veg/non-veg dot logo on the pack is the brand's declaration. For health decisions, consult a doctor or registered dietitian.