The European Commission authorizes the use of buffered vinegar as a food additive and lists it as E-267 in the list of food additives. By the publication of Commission Regulation (EU) 2023/2086 of 28 September 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and to Annex II to Commission Regulation (EU) No 231/2012: the buffer will Vinegar is used as a preservative and acidity regulator.

The European Commission has authorized buffered vinegar as a food additive for use in various types of food products, including mozzarella cheese, ricotta cheese, canned/bottled fruits and vegetables, fresh pasta, fresh precooked pasta, and certain breads and meats products.

What kind of food preservative is buffered vinegar?

Vinegar, a rich natural source of acetic acid, is particularly effective at controlling one of the most common pathogen threats, Listeria monocytogenes. Vinegar can be used to inhibit pathogens, extend shelf life, enhance flavor, and improve texture and color stability. Buffered vinegar is a liquid or powdered product made by adding a buffering agent to vinegar according to the above regulations.

The buffers used for its preparation are sodium/potassium hydroxide (E-524 to E-525) and sodium carbonate/potassium carbonate (E-500 to E-501). Buffered vinegar complies with European standard EN 13188:2000, is of pure agricultural origin (except wood/cellulose), and undergoes double fermentation with alcohol and acetic acid. The main ingredients are acetic acid and its salts.

How does buffered vinegar get on the list of food preservatives?

Buffered vinegar is included on the list of food preservatives as E-267.

What clean label food preservatives does YOTABIO offer?

At YOTABIO we are experts in clean label food preservatives and we have a variety of products with different functions, from protection against pathogens to the elimination of chemical additives.

For this purpose, we offer preservatives that combine different technologies. Our experience is based on the use of protective fermentation and the use of plant extracts. This microbial technology and plant-derived ingredients are completely natural and clean label.

There are also products that combine protective fermentation with chemical additives. Food preservatives containing buffered vinegar include Freshmix DV or Freshmix Pro. They are very effective against E. coli or listeria, mold, etc., and the recommended dosage is low (0.1%), favoring a natural and homemade sensory experience.

Among botanical extract products, the following also stand out. Rosemary and green tea extracts are often combined with buffered vinegar to address color retention and food safety concerns with one ingredient, taking a multi-pronged approach to extending shelf life. Often, when combined together, these ingredients work synergistically, allowing for lower usage rates to achieve the same effect.

Both rosemary and green tea extracts contain phenolic compounds that act as antioxidants and prevent the oxidative breakdown of meat pigments. The main difference between the two plant extracts is that green tea extract contributes less to the negative flavor of the final product. Therefore, combining lower levels of rosemary extract with green tea extract increases the use of natural plant extracts, often resulting in a better blend of extracts than using rosemary alone.

Acerola extract has also been shown to be a highly effective ingredient in meat and poultry. Acerola extract, derived from the wild plant of the same name that grows in tropical and subtropical regions, contributes antioxidant vitamin C. This ingredient has been shown to delay the oxidation of lipids and myoglobin, thus delaying the onset of color loss and maintaining the desired color and quality of meat products. When combined with rosemary and green tea extracts, acerola is more effective at delaying early discoloration than either extract alone.

Many lunch meats rely on curing salts made with synthetic nitrates and nitrites to develop flavor and color. The most common clean label alternative is celery powder or extract, which is a natural source of nitrates and nitrites.