What is E1505?

Complete guide to understanding triethyl citrate in your food

The Quick Answer

E1505 is triethyl citrate, a food additive used in Europe.

It’s used in food to stabilize foams and improve texture, especially in whipped egg whites.

It’s a compound derived from citric acid—the same acid found in lemons.

What Exactly Is It?

E1505 is made from citric acid and ethanol.

The name “triethyl citrate” comes from its chemical structure: citric acid linked to three ethyl (ethanol) groups.

In technical terms, it’s an ester—meaning it’s created when an acid reacts with an alcohol. But you don’t need to understand the chemistry.

What matters is that it’s created from common, natural-origin ingredients (citric acid is the same acid in lemon juice).

The result is a clear, colorless, odorless oily liquid.

Where You’ll Find It

E1505 appears in:

• Whipped egg white products
• Chewing gum and confectionery
• Beverage flavorings
• Certain sauces and dressings
• Desserts and baked goods
• Pharmaceutical coatings and supplements

In Europe, E1505 is primarily authorized as a technical aid for egg white production.

You won’t eat large amounts daily, but it appears regularly in processed foods.

Why Do Food Companies Use It?

E1505 does one main job: stabilize foams and emulsions.

This makes food stay fluffy, consistent, and fresh longer.

In egg white products, it binds residues and keeps the foam compressed and stable during storage.

In beverages and sauces, it acts as a sequestrant (binding metal ions that could affect texture or taste).

Without it, many processed foods would separate, become grainy, or lose their appealing texture.

So food companies add it for practical, quality-control reasons.

Is It Safe?

E1505 is generally considered safe by regulatory bodies worldwide.

The FDA has affirmed it as GRAS (Generally Recognized As Safe), and the European Food Safety Authority (EFSA) approves its use in the EU.

The Acceptable Daily Intake (ADI) is set at 20 mg/kg of body weight—meaning a 70 kg adult could safely consume up to 1,400 mg daily.

In practice, food applications rarely exceed 3 g/kg in finished products, and 1 g/liter in beverages.

You’d need to consume extremely large amounts to approach unsafe levels.

E1505 is rapidly metabolized into citric acid in your body, the same compound found naturally in lemon juice.

Natural vs Synthetic Version

E1505 can be made in two ways.

Natural/bio-based version: Derived from natural citric acid (often from fermented plants) combined with ethanol.

Synthetic version: Created through chemical synthesis in a laboratory.

Both are chemically identical—C₁₂H₂₀O₇.

Your body processes both the same way—breaking them down into citric acid and ethanol.

The origin doesn’t matter; the molecule is the same.

Natural Alternatives

Want to avoid E1505?

Food companies sometimes use:

• Gelatin or gum arabic: For foam stabilization (works similarly)

• Xanthan gum: For texture stabilization

• Lecithin: For natural emulsification

• Citric acid (E330): For pH adjustment (though different function)

These alternatives work but often cost more and require different formulations.

So E1505 remains widely used for cost and efficiency reasons.

The Bottom Line

E1505 is a food stabilizer made from citric acid and ethanol.

It appears regularly in processed foods, especially those with whipped or foamed textures.

Regulatory agencies worldwide—FDA, EFSA, WHO—consider it safe at approved levels.

You likely consume it without noticing, and there’s no evidence of harm from normal use.

But like all additives, you have the right to know what’s in your food.

If you prefer minimally processed options, fresh whole foods are naturally additive-free.