E522 - Aluminiumkaliumsulfat

Origin

Aluminium potassium sulphate, also known as alum, is an inorganic salt composed of aluminium, potassium, sulfur, and oxygen. It occurs naturally as the mineral alunite and can also be synthesized chemically. Its historical use dates back to ancient civilizations, where it was employed for various purposes, including textile dyeing and water purification.

Usage

In the food industry, aluminium potassium sulphate serves multiple functions. It acts as a firming agent, helping to maintain the crispness of pickled vegetables and fruits. It is also used as a leavening agent in baking, although less commonly than other leavening agents like baking powder. Furthermore, it can function as a mordant in food coloring, helping to fix the color to the food product. Specific applications include its use in baking powders, processed fruits and vegetables, and some types of cheese. It can also be found in some traditional recipes for candied fruits.

Side Effects

While aluminium potassium sulphate is generally considered safe for consumption in small quantities, excessive intake of aluminium has been linked to potential health concerns. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established a provisional tolerable weekly intake (PTWI) for aluminium of 2 mg/kg body weight. High levels of aluminium exposure have been associated with neurotoxicity and bone disorders. Individuals with kidney problems may be more susceptible to the adverse effects of aluminium accumulation. The European Food Safety Authority (EFSA) has also conducted risk assessments on aluminium exposure from various sources, including food additives, and continues to monitor the scientific literature for new evidence.

Regulatory Status

Aluminium potassium sulphate (E522) is permitted for use as a food additive in many countries, including those within the European Union. Its use is regulated by specific food additive regulations, which specify the maximum permitted levels in various food categories. In the United States, it is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. However, regulations may vary across different jurisdictions, so it is important to refer to local food safety authorities for the most up-to-date information.