E513 - Schwefelsäure

Origin

Sulphuric acid is a strong mineral acid composed of the elements sulfur, oxygen, and hydrogen. It is a highly corrosive, colorless to slightly yellow viscous liquid that is soluble in water and releases heat upon mixing. In the food industry, it is typically produced synthetically from sulfur dioxide, which is derived from burning sulfur or roasting sulfide ores. It does not occur naturally in food.

Usage

In the food industry, sulphuric acid serves multiple purposes. It is primarily used as a pH regulator and acidity controller. It can be used in the production of modified food starch, where it aids in the hydrolysis process. It is also employed in the refining of sugar and the production of glucose syrups. Additionally, it can be used as a cleaning agent for equipment in food processing plants. Sulphuric acid is used in the manufacturing of other food additives, such as phosphates and sulfates.

Side Effects

Sulphuric acid is highly corrosive and can cause severe burns upon contact with skin, eyes, or mucous membranes. However, when used in food processing, it is present in very dilute concentrations, and the final product should not contain any residual sulphuric acid. There is no established ADI (Acceptable Daily Intake) for sulphuric acid as a food additive because it is used as a processing aid and is not intended to be present in the final food product. The main concern is related to the potential for contamination or improper use during processing, which could lead to unsafe levels in the food.

Regulatory Status

Sulphuric acid (E513) is permitted as a food additive in the European Union under Regulation (EC) No 1333/2008. Its use is restricted to specific food categories and under certain conditions. In the United States, sulphuric acid is Generally Recognized as Safe (GRAS) when used in accordance with Good Manufacturing Practices (GMP).