Buffered Vinegar
Also known as: E267
Buffered vinegar is essentially diluted/neutralized vinegar used as a 'natural' alternative to sodium nitrite/lactate. GRAS-status food ingredient; primary residual concern is sodium content.
What it is
Buffered vinegar; vinegar (acetic acid) treated with a base such as sodium hydroxide or potassium hydroxide to raise pH while retaining antimicrobial action. Note: E267 is not an officially assigned EU number; buffered vinegar is regulated as a labeled vinegar product.
Antimicrobial preservative and pH adjuster, especially in clean-label processed meats.
Why it's flagged
- sodium content
What regulators actually say
"Sodium acetate is the sodium salt of acetic acid... It is generally recognized as safe when used in accordance with good manufacturing practice."
Regulatory status
United States — FDA
Vinegar and sodium acetate/diacetate (the buffered species) are GRAS (21 CFR 184.1721, 184.1754)
European Union — EFSA
Vinegar is a traditional food; no specific E267 assignment
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