Sulphuric acid
Processing acid, neutralized in product.
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A strong mineral acid (Sulphuric acid) used in trace amounts to precisely lower the pH of foods or during the manufacturing of other ingredients.
How it is used in food
A powerful acidity regulator used to control pH in breweries and dairy manufacturing.
Commonly found in- Cheese production
- Syrup manufacturing
- Brewing
Health and safety
None in the finished food. Like hydrochloric acid it is neutralised during processing, leaving sulphate. The corrosiveness belongs to the concentrated chemical in the factory, not to anything on your plate.
Evaluated by EFSA, sulphuric acid is authorized as an acidity regulator and processing aid in food production. It is completely neutralised during manufacturing processes, converting into benign sulphate salts. In finished food products, it poses no safety hazard to consumers.
Neutralized in Food
The acid is fully neutralized during food production, leaving behind harmless sulfate salts.
Permitted as a processing aid; neutralised before the food is finished.
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
- E513
Also printed assulfuric acid
Worth knowing
Despite its terrifying reputation as battery acid, in the food industry it is used in highly dilute forms and is completely neutralized before consumption.
Conclusion
Sulphuric acid is a limited concern that is completely safe in the final product. Although corrosive as a concentrated factory chemical, it is entirely neutralised during dairy or brewery processing, leaving behind harmless sulphate. EFSA permits it as a regulated processing aid that does not persist as acid in your food.
References
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Open the appEntry last reviewed 2026-07-28.
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