Adipic Acid
The short version
An acidulant giving a smooth, lingering tartness — common in powdered drinks, gelatin desserts, and fillings.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
A dicarboxylic acid produced industrially (mostly as a nylon feedstock); the food grade is used as an acidulant. Occurs naturally in beetroot.
How it's used
Acidulant and flavoring that gives a smooth, lingering tartness less sharp than citric acid — used in powdered drink mixes, gelatin desserts, fruit fillings, and some baking powders. Its low tendency to absorb moisture helps keep dry mixes free-flowing.
Safety profile
ADI 5 mg/kg body weight (JECFA). Metabolized normally by the body; considered safe at food-use levels.
Physical & chemical properties
White crystalline powder, moderately water-soluble, with low hygroscopicity.
Regulation worldwide
Permitted in the EU, the US (GRAS), and globally with an ADI.
Educational information only. Not medical or dietary advice.