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Wageningen University

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E521 : Aluminium-sodium sulphate

Prepared from natural aluminium sulphate.

Function & Characteristics:
It strengthens the structure of vegetables during processing. It is used as acidity regulator and bleaching agent in flour.

Flour, cheese, confectionary

Acceptable daily intake (ADI):
None determined

Side effects:
Aluminium inhibits the uptake of B-vitamins. It may also influence liver function in high concentrations. However with use of E521 the concentrations are too low.

Dietary restrictions:
None. E521 can be used by all religious groups, vegetarians and vegans.


European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands