E522 Aluminium Sulphates – Food Additive
E522 is the EU designation for aluminium sulphates, used as acidity regulators and firming agents in food. Their use is strictly limited to a small number of food categories under EU regulations.
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E522 is the EU designation for aluminium sulphates, used as acidity regulators and firming agents in food. Their use is strictly limited to a small number of food categories under EU regulations.
What is E522?
E522 is the European Union food additive code for aluminium sulphates, a group of inorganic aluminium compounds. These are salts formed from sulphuric acid and aluminium. In the food industry, they function primarily as acidity regulators and firming agents, helping to maintain the texture and structural integrity of certain food products.
Chemical Properties
Aluminium sulphates exist in several forms, including anhydrous aluminium sulphate (Al₂(SO₄)₃) and various hydrated forms. They appear as white or colourless crystalline solids that dissolve readily in water, producing an acidic solution. In food applications, aluminium sulphate octadecahydrate is the most commonly encountered form.
Use in Food
The use of E522 in food within the European Union is governed by Regulation (EC) No 1333/2008 and is permitted only in a very limited number of food categories. Typical applications include:
- Certain preserved vegetables (e.g. pickled cucumbers and olives) to maintain firmness
- Use as a leavening agent component in combination with sodium bicarbonate (in some countries)
- Water treatment (technical use, not classified as a food additive in that context)
Health Assessment
Aluminium is a naturally abundant metal that is considered potentially harmful to health when ingested in larger amounts. The European Food Safety Authority (EFSA) has established a tolerable weekly intake (TWI) for aluminium from all dietary sources of 1 mg per kilogram of body weight per week.
Concerns exist regarding the potential accumulation of aluminium in the body, particularly in the nervous system and bones. A possible link to neurological conditions has been discussed, although a direct causal relationship in humans has not been conclusively established by current scientific evidence. People with impaired kidney function should pay particular attention to their aluminium intake, as the rate of excretion may be reduced.
Regulation and Labelling
In the EU, when E522 is used as a food additive, it must be declared in the ingredient list, either as E522 or as aluminium sulphates. Due to health concerns, the use of aluminium-containing additives in the EU has been progressively restricted. Consumers who wish to minimise their aluminium intake are advised to carefully check the ingredient labels of processed food products.
References
- European Food Safety Authority (EFSA): Scientific opinion on the re-evaluation of aluminium-containing food additives. EFSA Journal, 2011.
- European Union: Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives.
- World Health Organization (WHO): Safety evaluation of certain food additives. WHO Food Additives Series, Geneva.
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