Alüminyum sülfat

Detailed information

What it is & how it is made

An aluminium salt produced by reacting bauxite or clay with sulphuric acid.

Where it is used

It acts as a raising agent and stabiliser. Under EU law, and under the Turkish Food Codex which follows the same framework, the authorised use is limited to just two categories: candied cherries only in confectionery (200 mg/kg as Al) and liquid egg white for egg foams only in processed eggs (25 mg/kg as Al).

Health note

In 2008 EFSA established a tolerable weekly intake (TWI) of 1 mg aluminium per kg body weight per week, while JECFA applies a provisional value of 2 mg per kg body weight per week. In its 2018 assessment EFSA found no safety concern for these additives in their current authorised uses and noted that intake is most probably near zero because the permitted uses are so narrow.

Halal assessment

Its source is mineral, bauxite or clay, and no animal input is reported in its production. Because one of its authorised uses is liquid egg white, the other components of the product it appears in should also be considered. The carrier or processing aid in the finished product may differ, so consult the manufacturer's halal certificate for a definitive answer.