E520 Aluminium Sulphate – Food Additive
E520 is the EU food additive aluminium sulphate, an inorganic aluminium salt used as a firming agent and buffering substance in certain foods.
Things worth knowing about "E520"
E520 is the EU food additive aluminium sulphate, an inorganic aluminium salt used as a firming agent and buffering substance in certain foods.
What is E520 (Aluminium Sulphate)?
E520 refers to aluminium sulphate, an inorganic salt composed of aluminium and sulphuric acid. It is approved as a food additive in the European Union and is primarily used as a firming agent and buffering substance. Its chemical formula is Al2(SO4)3. Aluminium sulphate appears as a white, crystalline powder that is readily soluble in water and produces an acidic solution.
Use in Food
As a food additive, E520 is used mainly in the following areas:
- Firming agent: It stabilises the cell structure of fruits and vegetables, especially in canned and pickled products, preserving their firmness and texture.
- Buffering agent: E520 helps regulate the pH level in certain food preparations.
- Leavening agent: In some countries and applications, aluminium sulphate is used as a component in baking powder formulations.
Typical product categories in which E520 may be found include canned vegetables, pickled cucumbers, and certain baked goods. Within the European Union, its use is strictly regulated and limited to specific food categories.
Health Aspects and Safety
The health safety of E520 is subject to scientific discussion, as aluminium, a naturally ubiquitous element, can be potentially toxic when absorbed in high amounts over time.
Aluminium and the Human Body
Only small amounts of aluminium are absorbed through the gastrointestinal tract; the majority is excreted via faeces. However, chronically elevated aluminium intake from food, drinking water, and other sources can lead to accumulation in the body, particularly in bones, lungs, and the brain. The European Food Safety Authority (EFSA) has established a tolerable weekly intake (TWI) of 1 mg of aluminium per kilogram of body weight.
Potential Health Risks
The following health risks are discussed in relation to long-term excessive aluminium exposure:
- Impairment of the nervous system (neurotoxicity)
- Negative effects on bone metabolism (risk of osteoporosis)
- Possible impact on kidney function
- Discussed but not conclusively proven associations with neurodegenerative diseases
It is important to note that the amount of aluminium ingested through E520 used as a food additive in accordance with regulations is generally low. Nevertheless, total aluminium exposure from all sources (food, cosmetics, medications) should be considered.
Vulnerable Population Groups
Special caution is advised for individuals with impaired kidney function, as they are less able to excrete aluminium efficiently. A particularly low aluminium exposure is also recommended for infants, toddlers, and pregnant women.
Regulation and Labelling
In the EU, E520 is regulated under Regulation (EC) No 1333/2008 on food additives. Manufacturers are required to declare E520 on the product ingredient list, either as E520 or as aluminium sulphate. The permitted maximum levels vary by food category and are defined in EU legislation.
Non-Food Uses
Aluminium sulphate is used on a far larger scale outside of the food industry, for example in drinking water treatment as a flocculating agent, in paper manufacturing, and as a mordant in the textile industry. These industrial applications must be clearly distinguished from its use as a food additive.
References
- European Food Safety Authority (EFSA): Re-evaluation of aluminium-containing food additives. EFSA Journal, 2011. https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2011.2148
- European Commission: Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. Official Journal of the European Union, 2008.
- World Health Organization (WHO): Aluminium in Drinking-water -- Background document for development of WHO Guidelines for Drinking-water Quality. WHO, Geneva, 2010.
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