E521 - Aluminiumnatriumsulfat

Origin

Aluminium sodium sulphate, also known as sodium alum or soda alum, is an inorganic salt. It is a double salt of aluminium and sodium. It is commercially produced by combining sodium sulphate with aluminium sulphate solutions, followed by crystallization. It can also be found naturally in some minerals.

Usage

E521 is used in the food industry as a firming agent, acidity regulator, and raising agent. It can be found in baking powders, processed cheeses, and pickled products. It helps maintain the texture and structure of certain foods. It is also used in water purification, dyeing, and the paper industry. In baking powder, it releases carbon dioxide when mixed with water, causing dough to rise. It is also used as a mordant in dyeing, helping dyes adhere to fabrics.

Side Effects

Aluminium compounds have been a subject of concern due to potential neurotoxicity and bone toxicity, especially with high exposure levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established a provisional tolerable weekly intake (PTWI) for aluminium from all sources. While E521 is considered safe for use in food within regulatory limits, excessive consumption of aluminium-containing food additives should be avoided. Some individuals may be more sensitive to aluminium and experience adverse effects. There is ongoing research regarding the long-term effects of aluminium exposure. The European Food Safety Authority (EFSA) has re-evaluated the safety of aluminium and its compounds in food.

Regulatory Status

E521 is permitted for use as a food additive in many countries, including those in the European Union, the United States, and Australia, subject to specific regulations and maximum usage levels. These regulations are in place to ensure that consumer exposure to aluminium from food additives remains within safe limits. The regulatory status is regularly reviewed based on new scientific evidence.