What is E513?
Complete guide to understanding sulfuric acid in your food
The Quick Answer
E513 is sulfuric acid, used in highly diluted form as an acidity regulator in beer and dairy products.
It’s one of the safest food additives available—the EFSA found “no safety concern at reported uses and use levels.”
Most people who drink beer or consume certain cheeses consume trace amounts of it.
📌 Quick Facts
- Category: Acidity Regulator
- Found in: Beer, dairy products, cheese
- Safety: FDA-approved (GRAS), EFSA-approved with excellent safety profile
- Approved by: FDA, EFSA, JECFA
- Key Fact: Used only in highly diluted form; no ADI needed
What Exactly Is E513?
E513 is sulfuric acid (H₂SO₄), used in highly diluted form as a food additive.
This is absolutely critical to understand: E513 is NOT pure sulfuric acid as exists in industrial or concentrated forms. Rather, E513 is sulfuric acid that has been extremely diluted and controlled for use in specific food applications like beer and cheese production.
In its concentrated, pure form, sulfuric acid is an extremely corrosive industrial chemical—one of the most dangerous chemicals in commerce. However, at the dilutions used in food, it poses no health risk according to regulatory authorities worldwide.
Where You’ll Find E513
E513 appears in limited, specific food applications:
– Beer (pH control during fermentation)
– Cheese and dairy products
– Limited use in controlled fermentation processes
E513 has a very narrow range of approved uses compared to most food additives. It’s primarily used in beer and dairy, where pH control during fermentation is critical.
⚠️ CRITICAL DISTINCTION: Pure sulfuric acid is extremely corrosive and hazardous. However, E513 in food is a HIGHLY DILUTED solution used only for pH control. The hazards of concentrated acid do NOT apply to food-grade E513.
How E513 Works in Food
E513 serves one critical function: acidity regulation.
In beer production, E513 adjusts pH during fermentation. Yeast requires specific pH ranges to function optimally. By adding carefully controlled amounts of dilute sulfuric acid, brewers can maintain the precise pH needed for proper fermentation, flavor development, and stability.
In dairy products, E513 similarly adjusts acidity to achieve desired flavor and stability.
The key word is DILUTE—when used in food, sulfuric acid exists in highly diluted form, where it acts simply as an acidity regulator. The sulfate ions it produces are then evaluated as the actual substance of concern, not the pure acid.
Why Do Food Companies Use E513?
E513 provides precise pH control that’s critical for fermentation.
Beer and cheese rely on specific microbial fermentation processes. These processes only work within narrow pH ranges. Without proper pH control, fermentation fails, products spoil, or flavors develop incorrectly.
E513 allows manufacturers to maintain the exact pH needed for optimal fermentation and product quality—something difficult to achieve with less precise pH regulators.
Is It Safe?
Regulatory authorities confirm E513 is safe for approved food use.
The FDA classifies sulfuric acid as “Generally Recognized As Safe” (GRAS) when used appropriately in food. The EFSA’s comprehensive 2019 re-evaluation concluded that sulfuric acid “does not raise a safety concern at the reported uses and use levels” and that “there is no need for a numerical acceptable daily intake (ADI).”
This approval is unqualified—no restrictions or caveats apply.
✓ Safety Confirmed: The EFSA’s 2019 assessment found actual exposure to sulfates from E513 is “far below” the 300 mg/kg dose that would cause laxative effects. No safety concern exists at food use levels.
The EFSA’s 2019 Comprehensive Safety Assessment
The European Food Safety Authority’s thorough 2019 re-evaluation provides exceptional reassurance.
EFSA evaluated sulfuric acid and all its salts (E513-E517) together, concluding:
– Sulfates are of low acute toxicity
– No concern with genotoxicity (genetic damage)
– No concern with carcinogenicity (cancer)
– No ADI needed because no safety concern exists
– Mean exposure: 0.4 mg/kg bw per day (infants) to 35 mg/kg bw per day (toddlers)
– 95th percentile exposure: 3-68 mg/kg bw per day
– Critical finding: Actual exposure is “far below the 300 mg/kg dose that induced laxative effects”
The safety margin is enormous—actual food consumption would need to increase hundreds of times before any adverse effect could theoretically occur.
Understanding the Acid Confusion
This is the most important concept: concentrated vs. diluted forms.
Pure, concentrated sulfuric acid is indeed extremely corrosive and dangerous. Occupational exposure to concentrated acid or its mists can cause:
– Severe skin and eye burns
– Chemical pneumonitis and lung damage from inhalation
– Gastrointestinal burns if ingested
However, these hazards are NOT relevant to food-grade E513. Food-grade E513 exists as an extremely diluted solution used only for pH control in beer and cheese. The regulatory safety evaluation is based on the sulfate ions produced, not on pure concentrated acid.
This is like saying water is dangerous because drowning exists—the dose and form matter critically.
Sulfate as a Natural Substance
E513’s safety is supported by sulfate’s natural occurrence.
Sulfate is a natural constituent of human, animal, and plant biology—present in all biological materials including foodstuffs. Your body naturally contains sulfates and produces them through metabolism.
When sulfuric acid is used in food, the actual concern is the sulfate ion produced, which is a natural compound your body processes regularly.
Why No ADI Was Established
The absence of an Acceptable Daily Intake (ADI) indicates exceptional safety.
EFSA explicitly stated “there is no need for a numerical acceptable daily intake (ADI).” This means evidence so clearly supports safety that regulators determined no upper limit is necessary.
E513 is among the safest food additives from this perspective—unrestricted use (up to functional amounts) poses no health concerns.
Manufacturing and Synthetic Status
E513 is synthetically produced—sulfuric acid cannot be naturally extracted.
Sulfuric acid is manufactured through controlled chemical synthesis. Food-grade E513 is then further diluted and controlled to specifications suitable for food use.
Vegan, Vegetarian, and Allergen Status
E513 is suitable for:
– Vegan diets ✓
– Vegetarian diets ✓
– Gluten-free diets ✓
Sulfuric acid is a chemical compound with no animal products or byproducts involved in its production or food use.
The Bottom Line
E513 (sulfuric acid) is a highly diluted acidity regulator used in beer and dairy products.
Regulatory authorities worldwide classify it as safe for approved food uses, with the EFSA specifically finding “no safety concern at reported uses and use levels.”
The FDA approves it as GRAS (Generally Recognized As Safe).
At normal food use levels, actual exposure is hundreds of times below amounts that would cause any health effect.
The hazards of concentrated sulfuric acid are NOT relevant to food-grade E513, which is used in extremely diluted form for pH control.
The compound is evaluated based on the sulfate ion it produces—a natural constituent of human biology.
Most people drinking beer or consuming certain cheeses consume E513 without documented health concerns.
As always, food labels must declare E513 when used, enabling informed consumer choice.