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Acetic acid

Acetic acid suppliers and sourcing guide

Acetic acid is the short-chain carboxylic acid that gives vinegar its sourness. Food-grade acetic acid is made either by fermentation, as in vinegar, or by chemical synthesis, mainly by reacting methanol with carbon monoxide; the nearly pure acid is called glacial acetic acid. Brands buy glacial acid or diluted solutions for pickles, sauces, dressings and processing, while many label-sensitive brands use vinegar or buffered vinegar instead.

See suppliersWhat to ask for on the COA
Also known as
ethanoic acid · glacial acetic acid · E260
Facts checked
November 2026

Forms and grades of acetic acid

Suppliers sell different products under the same name. Specify the one you need.

  • Glacial acetic acid

    Nearly pure acetic acid; the most concentrated form, handled as a flammable, corrosive liquid.

  • Diluted solutions

    Food-grade acetic acid diluted with water to a stated strength for easier and safer dosing.

  • Fermentation-derived (vinegar)

    Acetic acid made by fermentation and sold as vinegar at a stated grain strength, used where a vinegar label is wanted.

  • Dry forms

    Acetic acid carried as sodium diacetate or dried vinegar powder on a carrier, for seasonings and dry mixes.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Assay (titration)
Acetic acid content by titration with sodium hydroxide.
Bio-based carbon
Radiocarbon (ASTM D6866) testing distinguishes fermentation-derived acetic acid from synthetic acid when source matters.
Nonvolatile residue
Residue after evaporation, a check on contamination.
Readily oxidizable substances
Permanganate test for oxidizable impurities such as aldehydes and formic acid.
Lead and heavy metals
Lead and other metals by ICP-MS against FCC or supplier limits.
Color
Color in APHA units, which should be water-white for glacial grades.

Storage, lots and expiry

Storage and shelf life

Glacial acetic acid is flammable and corrosive and solidifies at about 17 °C, so it is stored in closed stainless steel or compatible plastic containers in a ventilated, temperature-controlled area away from oxidizers. Diluted solutions are easier to handle but still need corrosion-resistant equipment. Shelf life is set by the supplier's specification and is generally long for sealed containers.

Lots and expiry dates

Record concentration and source (synthetic or fermentation) for each lot, since the dose and any natural-source claim depend on them. Keep safety data sheets with each delivery because transport and storage rules differ by strength.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 184.1005 affirms acetic acid as GRAS for uses including curing and pickling agent, flavoring agent and pH control agent, with maximum levels by food category such as 9.0 percent for condiments and relishes.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials includes acetic acid.

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Acetic acid suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking acetic acid suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of acetic acid can brands buy?

Common forms include glacial acetic acid, diluted solutions, fermentation-derived (vinegar) and dry forms. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for acetic acid include?

Expect assay (titration), bio-based carbon, nonvolatile residue, readily oxidizable substances, lead and heavy metals and color, each with its method, specification and result for that lot.

How should acetic acid be stored?

Glacial acetic acid is flammable and corrosive and solidifies at about 17 °C, so it is stored in closed stainless steel or compatible plastic containers in a ventilated, temperature-controlled area away from oxidizers. Diluted solutions are easier to handle but still need corrosion-resistant equipment. Shelf life is set by the supplier's specification and is generally long for sealed containers.

What is the regulatory status of acetic acid?

21 CFR 184.1005 affirms acetic acid as GRAS for uses including curing and pickling agent, flavoring agent and pH control agent, with maximum levels by food category such as 9.0 percent for condiments and relishes. Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials includes acetic acid.

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