Is Acetic Acid (E260) Halal?

Acetic acid is the acid in vinegar. Industrial acetic acid is synthesised from methanol, while vinegar is made by fermenting alcohol with bacteria. MUIS lists E260 as doubtful because the E-number does not show which route and which fermentation medium the producer used. Synthetic acetic acid and vinegar from a halal-certified source raise no concern.

Acetic acid is the active component of vinegar, produced either by chemical synthesis from methanol and carbon monoxide or by bacterial fermentation of alcohol. It functions as an acidity regulator and preservative.

• vinegar
• pickles
• ketchup
• mayonnaise
• salad dressings
• pickled vegetables

• Look for a recognised halal certification logo (MUIS, JAKIM, MUI, HMC or similar) on the packaging — certified products have had the source of this additive verified.
• Check whether the label states the origin, for example 'vegetable origin', 'plant-based' or 'soy'.
• If there is no certification and the origin is not stated, contact the manufacturer or choose a product with a halal alternative.

lactic acid (E270), citric acid (E330), sodium acetate (E262)

E260 (Acetic Acid) is doubtful for Muslims according to the MUIS food additive listing. Acetic acid is the active component of vinegar, produced either by chemical synthesis from methanol and carbon monoxide or by bacterial fermentation of alcohol.

Acetic acid is the active component of vinegar, produced either by chemical synthesis from methanol and carbon monoxide or by bacterial fermentation of alcohol. It functions as an acidity regulator and preservative.

E260 is commonly found in vinegar, pickles, ketchup, mayonnaise, salad dressings, and pickled vegetables.