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E520Anti-caking agentModerate concern

Aluminium Sulfate

In plain words

The short version

Alum — historically used to firm pickles and egg whites, now restricted in EU food use.

Why we flag it amber

It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.

Safety

Safety profile

EFSA (2008) set a tolerable weekly intake (TWI) of 1 mg/kg body weight per week for aluminium; JECFA (2011) set a provisional tolerable weekly intake (PTWI) of 2 mg/kg body weight for aluminium compounds, expressed as aluminium. Aluminium absorption from soluble forms (sulfates, lakes) is higher than from metallic or insoluble forms — drives the more restrictive limits.

The detail

Sources

  1. EUR-Lex — Commission Regulation (EU) No 380/2012 of 3 May 2012 on aluminium-containing food additives (new E 520–523 conditions apply from 1 February 2014) — European Union (EUR-Lex), 2012. EFSA 2008 TWI of 1 mg/kg bw/week; restriction of E 520–523 uses from 2014
  2. EUR-Lex — Regulation (EC) No 1333/2008 on food additives, consolidated text of 18.08.2026 (Annex II) — European Union (EUR-Lex), 2026. Current EU uses: liquid egg white for egg foams (25 mg/kg as Al) and candied cherries (E 520–523, 200 mg/kg as Al)
  3. WHO JECFA database — Aluminium (aluminium compounds), PTWI 2 mg/kg bw, evaluation 2011 — Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2011. JECFA PTWI of 2 mg/kg bw for aluminium compounds including aluminium-containing additives
  4. eCFR — 21 CFR 182.1125 Aluminum sulfate (GRAS) — U.S. Government Publishing Office / FDA (eCFR). US GRAS status under good manufacturing practice

Checked against these sources on .

Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.