An initiative of :

Wageningen University

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E525 : Potassium hydroxide

Prepared from the natural salt potassium chloride.

Function & Characteristics:
Strong alkali used as acidity regulator. Also used to enhance the industrial peeling of fruits and to blacken olives.

Bakery products, cocoa products, black olives and the colour annatto (E160b)

Acceptable daily intake (ADI):
None determined

Side effects:
None known.

Dietary restrictions:
None. E525 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