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E507 Hydrochloric acid (Muriatic acid)

E507Acidity regulatorsOrigin: Lab-made
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The short answer
Hydrochloric acid (E507) is a strong mineral acid used in small amounts to adjust pH during processing, mostly for modified starches and hydrolyzed proteins. It is vegan, gluten-free and kosher, and it is neutralized before the food reaches you.
Generally safe

Fine for most people at normal amounts.

E-numberE507
Comes fromLab-made
What it doesAcidity regulators
Glycemic index—
Daily limitNot set
Also calledE507, Hydrogen chloride solution

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Used in food processing as a pH control agent and permitted in the US, EU and Canada. Residual acid is neutralized, so the finished product has only trace amounts.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Hydrochloric acid is used for pH control in food processing. Because it is strong, food makers use very small amounts and then neutralize it. The chloride that remains ends up as ordinary salt.

Where it comes from: Made by dissolving hydrogen chloride gas in water. Food-grade acid is used in small amounts for pH control during processing, and most of it is neutralized before the product is sold.

Why it’s in food

  • Adjusts pH during processing
  • Used to make acid-modified starches
  • Leaves behind harmless chloride

Often found in

Modified starchesHydrolyzed vegetable proteinProcessed ingredients

Also listed as: E507, Hydrogen chloride solution, Muriatic acid

Health & gut impact

Corrosive in concentrated formUnder study

Concentrated hydrochloric acid burns skin and tissue. Food use is limited to dilute, trace amounts that are neutralized, so the hazard is in handling the bulk chemical.

JECFA evaluation of hydrochloric acid

What can I use instead?

Citric acid (E330)

Ratio: A milder acid that is safe to handle at home

Best for: Home cooking and pickling

Acetic acid (E260)

Ratio: Vinegar gives a similar pH drop in home recipes

Best for: Pickling and sauces

Related

More acidity regulators:

Acetic acid E260Acetic acid (E260) is the acid that makes vinegar sour. Diluted in food it is considered safe. The hazard is the concentrated factory form, not a splash of vinegar.Generally safeAmmonium carbonate E503Ammonium carbonate (E503) is a traditional leavening agent that makes thin cookies and crackers crisp. It breaks down into gas in the oven, so little of it stays in the finished food.Generally safeCalcium acetate E263Calcium acetate (E263) is a calcium salt of acetic acid that steadies acidity and adds a mild tang in processed foods. It is vegan and gluten-free, and it is also a prescription phosphate binder at much higher doses.Generally safeCalcium carbonate E170Calcium carbonate (E170) is ground limestone, the same calcium found in antacids. It adds calcium to plant milks and flour and is very safe.Generally safe

Common questions

Is hydrochloric acid in my food?

Usually only as a trace, because food makers neutralize it. The chloride that remains is ordinary salt.

Is it dangerous?

The concentrated acid is hazardous to handle, but the food-grade amounts in finished products are small and neutralized.

Is Hydrochloric acid safe?

Generally safe (88/100). Used in food processing as a pH control agent and permitted in the US, EU and Canada. Residual acid is neutralized, so the finished product has only trace amounts.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E507
  • JECFA evaluation of hydrochloric acid

INS 507 · CAS 7647-01-0