Adipic acid

Adipic acid is a dicarboxylic organic acid that occurs naturally in beets and sugar cane. In food manufacturing it functions as an acidulant, acidity regulator, and flavouring in gelatin desserts, baking powder formulations, fruit-flavoured powders, and beverages. Unlike citric or tartaric acid, adipic acid is non-hygroscopic — it does not absorb atmospheric moisture — making it the preferred acidulant in dry-mix applications such as powdered beverage mixes, gelatin dessert powders, and leavening blends.

JECFA's ADI for adipic acid is 5 mg per kilogram body weight per day, evaluated in 1974. At high doses in animal studies, adipic acid showed effects on kidney function, prompting a numerical ADI. However, typical dietary exposure from food additive use is a small fraction of this figure, and adipic acid is a normal intermediate in human fatty acid metabolism. No adverse effects have been identified at food additive concentrations.

Adipic acid is approved in the EU, US (GRAS), UK, Australia, and globally. It is particularly common in powdered drink mixes, gelatin dessert powders, baking powder, and fruit-flavoured confectionery. Its non-hygroscopic property makes it technically irreplaceable in many dry-mix products. There are no known health concerns for healthy adults at typical dietary exposures.