E521 Aluminium Sulphate – Food Additive
E521 is the EU food additive code for aluminium sulphate, a firming agent used in certain foods to maintain texture and consistency during processing and storage.
Things worth knowing about "E521"
E521 is the EU food additive code for aluminium sulphate, a firming agent used in certain foods to maintain texture and consistency during processing and storage.
What is E521?
E521 refers to aluminium sulphate (also spelled aluminum sulfate), an inorganic compound composed of aluminium and sulphur. Within the European Union, this substance is approved as a food additive and is primarily used as a firming agent. Aluminium sulphate occurs naturally in the environment and is industrially produced from aluminium oxide and sulphuric acid.
Use in Food
E521 is used in the food industry mainly to preserve or improve the firmness and texture of food products. It prevents fruits and vegetables from becoming too soft during processing or storage. Common applications include:
- Pickled vegetables and cucumbers
- Preserved fruits and fruit products
- Certain baked goods
- Water treatment (outside of direct food use)
Mechanism of Action
Aluminium sulphate works by reacting with pectins found in plant cell walls. This creates stable cross-links that reinforce the cellular structure of the food, resulting in a firmer texture. Additionally, E521 can act as an acidity regulator, as it produces a mildly acidic pH when dissolved in water.
Safety and Health Assessment
The use of E521 as a food additive in the EU is regulated by Regulation (EC) No 1333/2008. The European Food Safety Authority (EFSA) has evaluated aluminium compounds in food and highlighted the importance of limiting total aluminium intake from all sources.
Aluminium is widely present in the environment and is absorbed through various sources including drinking water, food, cookware, and medications. In healthy adults, most ingested aluminium is excreted through the kidneys. However, it is recommended not to exceed the tolerable weekly intake (TWI) of 1 mg of aluminium per kilogram of body weight, as established by EFSA.
At-Risk Groups
Special caution is advised for:
- Individuals with impaired kidney function, as aluminium may be excreted less efficiently
- Infants and young children, who may be more sensitive to aluminium compounds
- Pregnant and breastfeeding women
Labelling and Approval
In the EU, E521 must be declared on food ingredient lists, either as E521 or as aluminium sulphate. Its use is restricted to specific food categories and maximum permitted levels apply under EU law. In some countries outside the EU, the use of aluminium sulphate as a food additive is not permitted or is subject to stricter limitations.
References
- European Food Safety Authority (EFSA): Opinion on the safety of aluminium compounds as food additives (2008, revised 2011). EFSA Journal.
- Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives.
- WHO/FAO Joint Expert Committee on Food Additives (JECFA): Safety evaluation of aluminium compounds. WHO Technical Report Series.
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Related search terms: E521-en