Acidity Regulators
Acidity regulators (E330–E385) control the pH and acidity of food products. They include acids like citric acid (E330), tartaric acid (E334), phosphoric acid (E338), and lactic acid (E270); acid salts like sodium lactate (E325) and potassium citrate (E332); and sequestrants. Acidification serves multiple functions: preservation (lowering pH inhibits microbial growth), flavour enhancement, and texture modification. Phosphates are the largest and most regulated subgroup, with EFSA conducting a comprehensive group re-evaluation in 2019 that established a combined group ADI of 40 mg P/kg body weight/day.
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
All Acidity Regulators (35 additives)
Frequently Asked Questions
Is phosphoric acid (E338) in cola drinks a health concern?
Phosphoric acid is used in cola drinks to provide a sharp, tangy flavour and contribute to pH stabilisation. Epidemiological associations have been reported between cola consumption and lower bone mineral density, but researchers debate whether this reflects phosphoric acid, high sugar content, displacement of calcium-containing beverages, or other dietary patterns. EFSA's 2019 group re-evaluation of phosphates set a combined group ADI of 40 mg P/kg body weight/day, concluding typical dietary exposure is within safe limits for most population groups. The scientific debate continues particularly regarding adolescents and post-menopausal women.
What is citric acid (E330) and where does it come from?
Citric acid occurs naturally in citrus fruits and is one of the most widely used food additives globally. Commercially, it is produced almost entirely by microbial fermentation using Aspergillus niger acting on molasses or starch hydrolysates — not by extraction from fruit. It is approved in all major jurisdictions with no ADI specified (considered safe at food-use levels). Its ubiquity and long safety record make it one of the least controversial food additives.
Why are phosphate additives under regulatory review?
EFSA conducted a systematic group re-evaluation of all phosphate food additives (E338–E341, E343, E450–E452) completing in 2019. The review established a combined group ADI based on total phosphorus from all sources (food additives plus naturally occurring phosphorus). This was triggered by population-level data showing that dietary phosphorus exposure from all sources, including additives, is substantially higher than in previous decades, with emerging research suggesting potential cardiovascular and kidney effects at high chronic intakes.