Hydrochloric acid

Hydrochloric acid is a strong mineral acid used in food processing as an acidity regulator and for pH adjustment during manufacturing. It is used in starch hydrolysis (to produce glucose syrups and dextrose), in the processing of certain proteins and amino acids, and for pH correction in the production of various food ingredients. In the final product it is typically fully neutralised or removed.

JECFA's ADI is "not specified," evaluated in 1965. This classification reflects that hydrochloric acid is the same as gastric acid produced naturally by the stomach — the body is entirely equipped to handle it. At approved food use levels, any residue in the final product is at concentrations far below physiological significance. No adverse effects have been identified at any realistic dietary exposure from food additive use.

Hydrochloric acid is approved in the EU, US (GRAS), UK, and globally as a food processing aid. It is not typically listed as an ingredient in the final product because it is used during manufacturing and its use results in equivalent effects to normal food chemistry. There are no safety concerns for consumers from its approved use in food processing.