Sulphuric acid
Overview
Sulphuric acid is a strong mineral acid used in food processing for pH adjustment, acid hydrolysis of starches and proteins, and in the production of food ingredients such as glucose syrup, citric acid, and amino acids. It is typically fully neutralised or removed from the final food product through subsequent processing steps, leaving no meaningful residue as free sulphuric acid in consumer products.
JECFA's ADI is "not specified," evaluated in 1965. Like hydrochloric acid, sulphuric acid is an inorganic acid that is completely neutralised by alkali ingredients and physiological buffering systems. The sulphate ions produced are normal components of human physiology. No adverse effects have been identified from the use of food-grade sulphuric acid at approved processing levels.
Sulphuric acid is approved in the EU, US (GRAS), UK, and globally as a food processing acid. Its presence as a declared additive is uncommon because it is typically used as a processing aid during ingredient manufacture rather than added to the final food product. There are no safety concerns for consumers from its regulated use in food processing.
Generated from verified JECFA, EFSA, and regulatory data. All numerical values are sourced from the WHO/FAO JECFA Combined Compendium and EFSA OpenFoodTox 3.0.
Safety Assessment
| Body | Acceptable Daily Intake (ADI) | Year |
|---|---|---|
| JECFA | Not specified — no concern at typical intakes · JECFA 1965 | 1965 |
| EFSA | — | — |
ADI = the amount of a substance a person can consume every day over a lifetime without appreciable health risk. Expressed as mg per kg body weight per day. Source: WHO/FAO JECFA Combined Compendium; EFSA OpenFoodTox 3.0.
Scientific Notes
Strong mineral acid used for pH adjustment in food processing. Fully neutralised in the final product; no residue concerns at approved use levels.