Safety grading GREEN – SAFE
E262(ii), known as potassium acetate, is the potassium salt of acetic acid and is used in food as a preservative and acidity regulator. It belongs to the acetate subgroup of preservatives within the E260–E269 range. Potassium acetate functions similarly to its close counterpart E262(i) sodium acetate, but replaces sodium with potassium, making it particularly useful in foods where sodium reduction is a technological or nutritional target.
Regulatory bodies including EFSA, FDA and JECFA classify potassium acetate as safe at permitted use levels. The EU authorises E262(ii) under Regulation (EC) No 1333/2008 and assigns it quantum satis status in many food categories, meaning manufacturers may use the minimum quantity needed to achieve the intended technological effect. EFSA evaluations affirm that acetate salts have low toxicity, are rapidly metabolised into carbon dioxide and water through standard biochemical pathways, and do not accumulate in the body. For this reason, no numerical ADI (Acceptable Daily Intake) is considered necessary.
Independent toxicological studies support the safety of potassium acetate. Research shows no evidence of carcinogenicity, reproductive toxicity or genotoxicity. Acetate ions are naturally present in human metabolism and are routinely produced through gut fermentation and intermediary metabolism. The potassium component is also physiologically essential and is handled by the body through normal electrolyte regulation mechanisms. Only in cases of excessive supplemental potassium intake could individuals with kidney impairment experience issues, but food-level exposure from E262(ii) is far below such thresholds.
Some studies highlight the potential benefit of using potassium acetate as a sodium-replacement preservative in low-sodium foods, providing a comparable antimicrobial effect without raising sodium intake. Occasional reports of mild gastrointestinal discomfort at very high supplemental acetate doses exist, but these effects are not associated with exposure from food additives. Considering the strong agreement among global regulators and the benign toxicological profile confirmed by independent literature, E262(ii) is appropriately classified as GREEN – SAFE.
Should you avoid E262(ii)?
For most consumers, there is no need to avoid potassium acetate. It is considered one of the lower-risk preservatives and is metabolised efficiently by the body. Typical food-level exposures are extremely low. For individuals managing sodium intake, potassium acetate may even represent an improvement over sodium-based preservatives.
People with kidney conditions must monitor total potassium intake, but the levels contributed by E262(ii) are minimal. There are no known allergic reactions associated with potassium acetate, and studies do not link it to hyperactivity, cancer risk or other long-term adverse outcomes. As with most additives, consumers following a whole-food diet may naturally consume fewer preserved products, but from a toxicological perspective, E262(ii) is safe at approved levels.
Common uses
- Preservative in sauces, pickles and condiments
- Acidity regulator in canned vegetables and processed foods
- Component of antimicrobial systems in bakery products
- Sodium-reduced processed foods
- Meat and fish preparations as a microbial-growth inhibitor
- Dairy analogues and plant-based products needing mild preservation
Common names / Synonyms
- Potassium acetate
- Acetic acid potassium salt
- Potassium ethanoate
- E262(ii)
What is it?
E262(ii) is the potassium salt of acetic acid, produced by neutralising food-grade acetic acid with potassium carbonate or potassium hydroxide. This reaction results in a highly soluble, mildly alkaline compound that functions effectively as a preservative and pH regulator. Potassium acetate is a white crystalline powder or granule with a clean, slightly salty taste and high water solubility.
In food applications, potassium acetate works by lowering water activity and adjusting pH, creating an environment that inhibits spoilage microorganisms such as bacteria, yeast and mould. Acetates are particularly effective against a wide range of microbes and are often used in combination with lactates or other complementary preservation systems. Potassium acetate is valued for its ability to deliver this antimicrobial effect without increasing sodium levels, which makes it well suited for modern reformulated foods targeting reduced-sodium nutrition profiles.
Once consumed, potassium acetate dissociates into acetate and potassium ions. Acetate enters the body’s energy pathways and is converted into acetyl-CoA, ultimately producing carbon dioxide and water. Potassium is absorbed through the gastrointestinal tract and regulated by the kidneys and intracellular transport systems. This well-understood metabolism underpins the additive’s strong safety record.
Where it’s allowed (EU vs US)
E262(ii) is fully authorised in the European Union under Regulation (EC) No 1333/2008 and is permitted in a broad range of foods at quantum satis. In the United States, potassium acetate is permitted as a direct food substance and is recognised as safe when used in accordance with good manufacturing practice. Other major jurisdictions including Canada, Australia and New Zealand also allow potassium acetate in multiple food categories.