Sodium adipate

Sodium adipate is the sodium salt of adipic acid (E355), used as an acidity regulator and pH buffer in food products. It provides the same functionality as adipic acid in aqueous systems where the salt form is more suitable than the free acid. Applications include processed cheese, beverages, and bakery products where precise pH control is needed. It can also serve as a leavening salt component in baking powder formulations.

JECFA's ADI for sodium adipate is 5 mg per kilogram body weight per day, expressed as adipic acid — shared with adipic acid and potassium adipate under the group ADI established in 1974. It is metabolised through normal lipid and amino acid pathways. No adverse effects have been identified at typical dietary intakes from food additive use.

Sodium adipate is approved in the EU and most global markets. It contributes modestly to dietary sodium intake at amounts not nutritionally significant in typical food products. For healthy adults there are no known safety concerns. It is encountered primarily in processed dairy, beverages, and baked goods. As with all adipates, the safety profile is well established.