E507 – Hydrochloric acid | acidity regulator safety and uses

Quick analysis summary about E507 – Hydrochloric acid food additive

Bottom line about E507

E507 is hydrochloric acid, a strong mineral acid used in food manufacturing to adjust acidity or pH. The grade is GREEN – SAFE because permitted use is controlled by technological need and food-additive specifications, while its effect in food involves dilution and may include neutralisation during processing.

Why this grade for E507

EFSA assessed E507 together with related chloride additives and found no genotoxicity or carcinogenicity concern and no safety concern at reported uses and use levels. Direct long-term oral evidence for E507 itself is limited, so the conclusion also relies on dissociation chemistry, chloride metabolism, human chloride data and indirect evidence from related chloride salts [1,2].

Who may want to limit or avoid E507

Most people do not need to avoid E507 at permitted food-use levels. People whose reflux, oral discomfort or dental erosion is aggravated by acidic foods may prefer less acidic products, but this relates to the finished food’s total acidity rather than E507 alone.

Common uses and where E507 appears

E507 is used as an acidity regulator, pH-control agent, component of buffering and neutralisation processes, and processing aid in selected food-manufacturing settings.

E507 source or origin

Food-grade E507 is synthetic. Industrial hydrogen chloride gas is absorbed in water to produce hydrochloric acid, which is purified and controlled to food-grade specifications.

Intake note for E507

JECFA assigned hydrochloric acid an ADI (Acceptable Daily Intake) “not limited,” an older term with the same meaning as ADI not specified and not a licence for unlimited intake. EFSA used chloride exposure modelling and found no safety concern at reported uses and use levels of E507 and related chloride additives [1].

Is E507 banned anywhere?

E507 is authorised in the European Union in specified food categories and under applicable conditions. In the United States, hydrochloric acid is generally recognized as safe when used as a buffer and neutralizing agent in accordance with good manufacturing practice. No clear major food-use ban was identified in the reviewed jurisdictions.

Safety grading GREEN – SAFE

E507 is graded GREEN – SAFE at normal food-use levels. Its role is controlled pH adjustment rather than consumption as concentrated acid. In water, hydrochloric acid dissociates essentially completely into hydronium and chloride ions. EFSA found no safety concern at reported uses and use levels, while concentrated hydrochloric acid remains a severe corrosive hazard in industrial or accidental exposure [1,4].

Study basis or key toxicological reasoning for E507

EFSA assessed E507 together with E508, E509 and E511 because these additives contribute chloride after dissociation. Estimated mean exposure to chloride from these additives ranged from 2 to 42 mg/kg body weight per day, while 95th-percentile exposure reached 71 mg/kg body weight per day in toddlers. EFSA used 40 mg chloride/kg body weight per day as a human reference value rather than an E507-specific ADI. Some high-percentile estimates exceeded this value, but EFSA still concluded that reported uses and use levels did not raise a safety concern. Chlorides showed low acute oral toxicity, no genotoxicity or carcinogenicity concern was identified, and an indirect developmental study found no effects in rats given 800 mg/kg body weight per day of magnesium chloride hexahydrate [1]. The main uncertainty is that the evidence is mostly chloride-group and indirect evidence rather than long-term oral testing of E507 itself.

Side effects of E507 – Hydrochloric acid food additive

No additive-specific side effects are expected from E507 at permitted food-use levels. The concerns below relate mainly to the total acidity of the finished food or to accidental exposure to concentrated hydrochloric acid.

No expected effect at normal food levels. E507 is used for controlled pH adjustment and dissociates in aqueous food systems.
Acid-sensitive symptoms. People who find that acidic foods aggravate reflux or oral discomfort may prefer less acidic products. This depends on the complete food and individual sensitivity rather than E507 alone.
Dental enamel erosion. Frequent exposure to acidic foods and drinks can contribute to erosive tooth wear, regardless of which permitted acid produces the acidity [3].
Corrosive injury from concentrated acid. Concentrated hydrochloric acid can cause severe burns if swallowed or handled improperly. This is an industrial or accidental-exposure scenario and is not representative of normal food-additive exposure [4].

Should You Avoid E507 – Hydrochloric acid food additive?

Most consumers do not need to avoid E507 in regulated food use. The critical distinction is concentration. Food use involves controlled pH adjustment, while concentrated hydrochloric acid is corrosive and hazardous. People whose reflux, oral discomfort or dental erosion is aggravated by acidic foods may choose less acidic products. That decision should be based on the finished product’s overall acidity rather than the presence of E507 alone. An E507 label does not mean that concentrated hydrochloric acid remains in the final food.

Common uses of E507 – Hydrochloric acid food additive

Acidity regulation in foods where pH must be adjusted precisely.
pH control during the processing of ingredients or finished foods.
Neutralisation of alkaline ingredients or processing mixtures.
Use as a component of buffering systems during food manufacture.
Processing support for selected food ingredients before final formulation.
Correction of alkalinity after other processing steps.

Common names and synonyms of E507 – Hydrochloric acid food additive

Hydrochloric acid
E507
INS 507
Hydrogen chloride solution
Muriatic acid
Chlorohydric acid
Food-grade hydrochloric acid

What is E507 – Hydrochloric acid food additive?

E507 is the food-additive code for hydrochloric acid. Chemically, hydrochloric acid is hydrogen chloride dissolved in water, forming a strong inorganic mineral acid. Its principal food role is technological rather than nutritional. Manufacturers use it to lower pH, neutralise alkaline ingredients, control processing conditions or help produce a stable final product.

Concentrated hydrochloric acid is highly corrosive and must be handled as a hazardous chemical. Food-additive use is different because food-grade material must meet purity specifications and is added under controlled technological conditions. In water, hydrochloric acid dissociates essentially completely into hydronium and chloride ions. It may also be neutralised during processing, producing chloride salts.

Chloride is a normal dietary electrolyte and is also present in common salt. This dissociation chemistry, normal chloride metabolism and controlled technological use explain why E507 can receive a GREEN – SAFE food-use grade even though concentrated hydrochloric acid remains dangerous outside permitted food-manufacturing conditions.

Where is E507 – Hydrochloric acid food additive allowed (EU vs US)?

In the European Union, E507 is authorised in specified food categories and under the conditions established in the food-additive framework. In the United States, 21 CFR 182.1057 recognises hydrochloric acid as safe when used as a buffer and neutralizing agent in accordance with good manufacturing practice.

E507 – Hydrochloric acid