Acetates

Salts and esters of acetic acid with broad food roles. Sodium and calcium acetate serve as preservatives and acidity regulators in bread and snack seasonings, keeping pH in check and mould at bay; acetate esters such as ethyl and isoamyl acetate contribute the fruity aromas of fermented beverages and confectionery; and sodium diacetate is a standard mould inhibitor in baked goods. Together they show how one simple two-carbon acid supports preservation, flavour and texture across the food industry. Their long history of safe use makes acetates among the least controversial additives on the label.