Aluminium sulphates
Score impact
-0.30
points/product
Description
The food additive E520, known as aluminium sulphates, is an inorganic compound used mainly as a stabiliser, firming agent, and acidity regulator in processed foods. Its origin is synthetic, obtained from the reaction of aluminium hydroxide with sulphuric acid. Industrially, it is produced by dissolving bauxite or clay in sulphuric acid, followed by purification and crystallisation.
The physicochemical properties include being a white crystalline solid, soluble in water, with a slightly astringent taste. Its main function is to stabilise emulsions, prevent discolouration, and improve texture in products such as preserved fruits, canned fish, and water clarification.
Historically, its use in food dates back to the 19th century, and it was approved in the European Union as a food additive after evaluations by EFSA and WHO. EFSA has established an Acceptable Daily Intake (ADI) of 1 mg/kg body weight for aluminium from all additives, including E520. However, the safety of aluminium is controversial due to its possible accumulation in the body and its association with neurological disorders.
The overall safety assessment indicates that, at authorised doses, the risk is low for the general population, but moderation is recommended in sensitive groups. On the label, it must appear as 'aluminium sulphates' or 'E520'.
E520 is used in various food categories according to Regulation EC 1333/2008. It is used as a stabiliser in preserved fruits and vegetables (e.g., olives, gherkins), canned fish (tuna, sardines), clarification of wines and juices, and as a firming agent in pickles.
In the Spanish market, it is found in stuffed olives, pickled gherkins, and canned fish. Authorised limits vary: up to 200 mg/kg in preserved fruits, 100 mg/kg in canned fish, and 10 mg/L in wines. Comparatively, the FDA allows its use in foods as a GRAS (Generally Recognized as Safe) additive with similar limits, while Japan restricts its use to certain products. EFSA has established a maximum limit of aluminium of 1 mg/kg body weight per day, considering all dietary sources.
Documented adverse effects of E520 are mainly related to aluminium toxicity. Studies have associated high aluminium intake with neurological disorders such as Alzheimer's disease, although the evidence is not conclusive.
The biological mechanism involves aluminium accumulation in tissues, especially bones and brain, where it can interfere with enzymatic processes. Sensitive populations include people with kidney insufficiency, as they eliminate aluminium slowly, and young children, whose nervous system is developing. No significant interactions with medications have been reported, but aluminium can reduce the absorption of certain drugs such as antibiotics.
EFSA and WHO conclude that, at authorised doses, the risk is low for the general population, but recommend minimising dietary aluminium exposure. The ADI of 1 mg/kg/day is considered safe, although some studies suggest it may be too high.
- Aluminium sulfate
- Aluminium sulphate
- Al2(SO4)3
- Cake alum
- Aluminium alum
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