Sodium sulphates
Acidity regulator.
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A chloride or sulphate mineral salt used as a firming agent, flavor enhancer, or salt substitute.
How it is used in food
Used to regulate acidity and as a diluent for food colours.
Commonly found in- Canned vegetables
- Cheese making
- Brewing water
- Low-sodium salt
Health and safety
Low, but it is a sodium salt, so it counts toward the sodium you are already tracking. Sulphate in quantity is a laxative — that is the whole basis of its historical medical use.
No numerical acceptable intake; the practical constraint is its sodium contribution.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E514
Also printed asSodium sulfates
Worth knowing
Historically known as Glauber's salt, named after the 17th-century alchemist who discovered it.
Conclusion
Sodium sulphates present a limited concern that mainly matters if you are monitoring your sodium intake. While large amounts of sulphate can have a laxative effect, the primary practical limitation is the sodium it adds to processed foods. EFSA sets no numerical intake limit, but it contributes to your daily salt total.
References
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Open the appEntry last reviewed 2026-07-28.
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