E513 Sulphuric Acid – Food Additive Explained
E513 is the EU food additive designation for sulphuric acid, used as an acidity regulator and pH-control agent in food manufacturing processes.
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E513 is the EU food additive designation for sulphuric acid, used as an acidity regulator and pH-control agent in food manufacturing processes.
What is E513?
E513 is the European Union food additive code for sulphuric acid (chemical formula: H₂SO₄), a strong inorganic acid approved for use as an acidity regulator in food production. It is one of the most widely produced chemicals in the world, with extensive industrial applications beyond the food sector. In food manufacturing, it is used only in very small, tightly controlled amounts for specific technological purposes.
Uses in Food Production
As food additive E513, sulphuric acid is primarily used to adjust and control the pH level during food processing. Its main areas of application include:
- Starch and starch product manufacturing: For hydrolysis and modification of starch.
- Sugar refining: pH correction during the processing of beet and cane sugar.
- Grain and flour processing: As a processing aid in enzymatic treatments.
- Brewing: Water treatment and mash pH adjustment in beer production.
- Winemaking: Acidity regulation in certain production processes.
In the finished food product, sulphuric acid is typically no longer detectable, as it is fully neutralised or converted into sulphate salts during processing.
Chemical Properties
Sulphuric acid is a colourless, oily liquid with strongly corrosive properties. As a strong acid, it reacts vigorously with water and organic materials. In the food industry, only food-grade sulphuric acid of the highest purity is permitted, free from harmful contaminants and compliant with strict quality standards.
Safety and Regulatory Approval
The use of E513 in food is regulated by the European Food Safety Authority (EFSA) and EU Regulation (EC) No. 1333/2008 on food additives. EFSA has assessed E513 as safe for its approved applications when used within permitted levels. Key safety points include:
- Permitted use levels are very low and justified by genuine technological need.
- No free sulphuric acid remains in the finished product after processing.
- In its concentrated, pure form, sulphuric acid is highly corrosive and hazardous; in food applications, it is always used in highly diluted, controlled conditions.
- No health concerns exist for healthy adults when the additive is used as intended.
Labelling Requirements
If E513 is present and technologically active in the final food product, it must be declared on the ingredients list as E513 or sulphuric acid in accordance with EU food law. If it functions solely as a processing aid with no residual effect in the final product, labelling is not required.
Comparison with Other Acidity Regulators
Compared to other approved acidity regulators such as citric acid (E330) or lactic acid (E270), E513 is used far less frequently and only in specific industrial processes. Its application is restricted to a limited number of well-defined food categories and is subject to strict usage limits.
References
- European Food Safety Authority (EFSA): Re-evaluation of sulphuric acid (E 513) as a food additive. EFSA Journal, 2018.
- European Parliament and Council: Regulation (EC) No. 1333/2008 on food additives. Official Journal of the European Union, 2008.
- Codex Alimentarius Commission: General Standard for Food Additives (GSFA). FAO/WHO, current edition.
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Related search terms: E513 + Sulphuric Acid + Sulfuric Acid