W200603 Sigma-Aldrich

Acetic acid

natural, ≥99.5%, FG

Synonym: Glacial acetic acid

  • CAS Number 64-19-7

  • Linear Formula CH3CO2H

  • Molecular Weight 60.05

  •  FEMA Number 2006

  •  Beilstein/REAXYS Number 506007

  •  EC Number 200-580-7

  •  Council of Europe no. 0002

  •  MDL number MFCD00036152

  •  PubChem Substance ID 24900793

  •  Flavis number 8.002

  •  NACRES NA.21



Related Categories A - D, A-B, A-D, Acetic Acid, Acids,
Quality Level   400
grade   FG
reg. compliance   EU Regulation 1334/2008 & 178/2002
Agency/Method   meets purity specifications of JECFA
reg. compliance   FDA 21 CFR 117
  FDA 21 CFR 173.370
  FDA 21 CFR 184.1005
vapor density   2.07 (vs air)
vapor pressure   15.2 hPa ( 20.0 °C)
  73.3 hPa ( 50.0 °C)
assay   ≥99.5%
autoignition temp.   800 °F
shelf life   Expiration date period - 5 years
expl. lim.   16 %, 92 °F
  4 %, 59 °F
color   colorless
refractive index   n20/D 1.371 (lit.)
bp   117-118 °C (lit.)
  117-118 °C
mp   16.2 °C (lit.)
density   1.049 g/mL at 25 °C (lit.)
Documentation   see Safety & Documentation for available documents
Organoleptic   sour
food allergen   no known allergens
SMILES string   CC(O)=O
InChI   1S/C2H4O2/c1-2(3)4/h1H3,(H,3,4)


General description

Acetic acid is an organic acid mainly used as a preservative, acidulating agent and flavoring agent. It is one of the main volatile constituents of vinegar and pyroligneous acid. In combination with leavening agents, it produces carbon dioxide from sodium bicarbonate. Acetic acid is used as flavoring agent in ice-creams, nonalcoholic beverages and baked goods.

Other Notes

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1 kg in glass bottle

5, 10, 25 kg in composite drum

Safety & Documentation

Safety Information

Signal word 
Hazard statements 
UN 2789PSN1 3(8) / PGII
WGK Germany 
Flash Point(F) 
102.2 °F
Flash Point(C) 
39 °C

Single- & multi-channel pipettes from BRAND
Protocols & Articles


Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

The Complex Regulatory Landscape for Natural Flavor Ingredients

Introduction The Regulatory Landscape US and EU Definitions of Natural Regional Regulatory Variations The Example of Vanillin The Case for Standardization
Mr. Michael Sabisch1, Mr. David Smith2

1Senior Quality Assurance Specialist
2International Sales Coordinator, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food Safety, Oxidations

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

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From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Molarity Calculator & Normality Calculator for Acids & Bases

The molarity calculator tool provides lab-ready directions describing how to prepare an acid or base solution of specified Molarity (M) or Normality (N) from a concentrated acid or base solution. To ...

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