E500–E599: acidity regulators & anti-caking agents

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E500–E599 are acidity regulators and anti-caking agents — additives that control or adjust a food’s acidity, or stop powders and granules from clumping together. Familiar examples include E500 (sodium bicarbonate, baking soda) and E551 (silicon dioxide).

This range does two related jobs. Acidity regulators set or maintain a food’s pH — for baking, taste or stability — while anti-caking agents keep powdered and granular foods free-flowing. Common examples are E500 (sodium bicarbonate), E503 (ammonium bicarbonate), E509 (calcium chloride) and E551 (silicon dioxide, an anti-caking agent).

The authorised uses and maximum levels for each are set out in the EU food additives database, and the safety evaluations are carried out by EFSA. ProductGuru summarises this for reference only and gives no dietary advice.

FAQ

What is E500?

Sodium bicarbonate — baking soda — used as a raising agent and acidity regulator in food.

What are anti-caking agents?

Additives such as E551 (silicon dioxide) that stop powdered or granular foods from clumping so they stay free-flowing.

ProductGuru is an independent information service and provides no legal or safety guarantees; for official product data consult GS1 and the manufacturer. Free to cite with attribution.