E507

E507 is the food additive code for Hydrochloric Acid, an inorganic acid widely used in food processing as an acidity regulator, processing aid, and pH control reagent.
E507 is valued because it provides strong, precise pH adjustment, helps control microbial stability through acidity management, and supports consistent processing performance in many food systems.
E507 is typically supplied as an aqueous solution, and E507 must be handled with appropriate safety measures because concentrated Hydrochloric Acid is corrosive and can release irritating acid fumes.

CAS Number: 7647-01-0
EC Number: 231-595-7
Molecular Formula: HCl (aqueous solution)
Molecular Weight: 36.46 g/mol

Synonyms: E507, Hydrochloric Acid, HCl, Muriatic Acid (common name), Food Grade Hydrochloric Acid, Hydrochloric Acid Solution, Acidity Regulator E507, pH Adjuster HCl, Hydrogen Chloride (aqueous), Hydrochloric Acid Food Additive, Processing Acid E507, Acidifier E507, E507, E 507, E-507, INS 507, INS-507, E507 (Food Additive), E507 (Acidity Regulator), Hydrochloric Acid, Hydrochloric acid, HCl, HCl (aqueous), Aqueous Hydrogen Chloride, Hydrogen Chloride (aq), Hydrogen chloride (aq), Hydrogen Chloride Solution, Hydrogen chloride solution, Hydrochloric Acid Solution, Hydrochloric acid solution, Muriatic Acid, Muriatic acid, Spirits of Salt, Spirit of Salt, Acidum Hydrochloricum, Acidum hydrochloricum, Chlorohydric Acid (archaic), Chlorhydric Acid (archaic), Chlorwasserstoffsäure (German), Acide Chlorhydrique (French), Ácido Clorhídrico (Spanish), Acido Cloridrico (Italian/Portuguese spelling variant), Salzsäure (German common), HCl acid (common)

APPLICATIONS

E507 is used in beverage processing to adjust pH and improve product stability in compatible formulations.
E507 is incorporated into soft drinks and flavored beverages to fine-tune acidity when required by specification.
E507 is used in syrup preparation to control pH for flavor stability and microbial management.

E507 is used in confectionery to adjust pH and influence gelation behavior in pectin and gelatin systems.
E507 is incorporated into candy production to control acidity and support consistent texture formation.
E507 is used in sugar processing and caramel systems to manage inversion and processing stability.

E507 is used in dairy processing to adjust pH in cheese making and casein modification steps in compatible processes.
E507 is incorporated into dairy ingredient processing where precise acidification is required for separation and standardization.
E507 is used in whey and protein processing to control pH for filtration and functional performance.

E507 is used in starch and syrup manufacture to adjust pH during hydrolysis and enzymatic processing.
E507 is incorporated into glucose and dextrose production to control reaction conditions and final pH.
E507 is used in modified starch processing where acid control supports desired functionality.

E507 is used in gelatin production and collagen processing to adjust pH during extraction and purification.
E507 is incorporated into protein processing steps where controlled acidity supports yield and quality.
E507 is used in food ingredient manufacture as a process acidifier for pH setpoints.

E507 is used in vegetable and fruit processing to control pH in brines and preservation steps in compatible products.
E507 is incorporated into pickling and canning operations to reach target acidity and maintain safety parameters.
E507 is used in sauces and condiments to adjust pH for flavor balance and microbial stability.

E507 is used in brewing and fermentation to adjust pH of process water and to support consistent fermentation performance in compatible operations.
E507 is incorporated into cleaning and CIP steps as an acid rinse in food plants when food-grade acids are specified.
E507 is used to remove mineral deposits and scale in processing equipment under controlled procedures.

E507 is used in food-grade salt processing and brine preparation to control acidity and manage impurities in compatible steps.
E507 is incorporated into flavor and ingredient processing where chloride ions are acceptable and process control is important.
E507 is used in analytical laboratories to adjust pH and prepare reference solutions for food QC testing.

E507 is used in dietary supplement manufacture as a pH adjuster and as a reagent for producing certain mineral chloride salts.
E507 is incorporated into mineral preparation steps where chloride forms are desired for solubility and specification reasons.
E507 is valued because E507 provides strong, predictable acidity control that supports consistent food processing and product stability.

E507 is used as Hydrochloric Acid in food processing as an acidity regulator.
E507 is used to adjust pH in sauces, condiments, and savory preparations.
E507 helps maintain consistent taste and microbiological stability by controlling acidity.

E507 is used in gelatin production to support acid extraction and pH control steps.
E507 helps optimize protein processing conditions for consistent gel strength.
E507 supports reproducible quality in gelatin manufacturing workflows.

E507 is used in production of hydrolyzed vegetable protein to control hydrolysis conditions.
E507 helps adjust acidity during protein breakdown to achieve target flavor development.
E507 supports consistent processing performance in protein hydrolysate manufacturing.

E507 is used in starch processing to adjust slurry pH during modification steps.
E507 helps maintain controlled reaction conditions in certain starch conversion processes.
E507 supports consistent viscosity and functional performance in processed starch ingredients.

E507 is used in corn syrup and sugar processing to control pH during clarification and inversion steps.
E507 helps optimize processing efficiency by maintaining target acidity.
E507 supports stable product quality in sweetener production lines.

E507 is used in beverage manufacturing to adjust pH of certain soft drinks and flavored waters.
E507 helps maintain flavor balance and stability in acidified beverages.
E507 supports consistent carbonation behavior in some beverage systems.

E507 is used in dairy and whey processing to adjust pH during protein treatment steps.
E507 helps control precipitation or stabilization behavior of proteins in certain processes.
E507 supports consistent manufacturing conditions in dairy ingredient production.

E507 is used in bakery processing to adjust pH of dough conditioners and ingredient solutions.
E507 helps optimize functional performance of some leavening and processing aids.
E507 supports consistent product texture in controlled bakery manufacturing.

E507 is used in pickling and vegetable processing to control acidity in brines in some formulations.
E507 helps achieve target pH for preservation and taste profile.
E507 supports consistent acidification when used with other food acids.

DESCRIPTION

E507 is hydrochloric acid used as a food additive, and E507 is typically provided as a clear, colorless to slightly yellow aqueous solution depending on concentration and purity.
E507 provides hydrogen ions for rapid pH reduction, and chloride ions remain as part of the ionic balance in the final system after neutralization or buffering.
E507 is a strong acid, so small additions can produce large pH changes, and careful dosing and mixing are essential to avoid localized over-acidification.

E507 is used primarily as a processing aid and acidity regulator, and E507 may be neutralized or partially neutralized in the final product depending on process design.
E507 can release pungent hydrogen chloride fumes, especially from higher concentrations, so ventilation and closed handling systems are important in industrial use.
E507 is corrosive to many metals, so equipment selection typically includes compatible materials such as certain plastics or corrosion-resistant alloys.

E507 should be stored in tightly closed, corrosion-resistant containers in a cool, well-ventilated area away from incompatible chemicals.
E507 should be kept away from oxidizers and bases to prevent violent reactions and heat generation.
E507 must be handled with appropriate PPE because concentrated solutions can cause burns and severe eye damage.

PROPERTIES

Chemical Formula: HCl (aqueous solution)
Molecular Weight: 36.46 g/mol
Common Name: E507 (Hydrochloric Acid)
Chemical Type: Strong inorganic acid
Appearance: Clear, colorless to slightly yellow aqueous solution (concentration dependent)
Odor: Pungent, sharp acid odor
Solubility: Completely miscible with water
pH: Strongly acidic (concentration dependent)
Reactivity: Reacts vigorously with bases; reacts with metals to release hydrogen gas
Corrosivity: Highly corrosive to skin, eyes, and many metals (especially at higher concentrations)
Volatility: Can release hydrogen chloride fumes, especially from concentrated solutions
Stability: Stable under recommended storage; avoid incompatible materials and contamination
Storage Temperature: 5–25°C, well ventilated, tightly closed
Shelf Life: Typically 24–36 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air immediately if fumes are inhaled.
Seek medical attention if coughing, breathing difficulty, or irritation persists.
If symptoms are severe, seek emergency medical assistance.

Skin Contact:
Remove contaminated clothing immediately and rinse skin with plenty of water for at least 15 minutes.
Do not use neutralizing chemicals on the skin.
Seek medical attention for burns, persistent pain, or irritation.

Eye Contact:
Rinse cautiously with water for at least 15 minutes, holding eyelids open.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek immediate medical attention because hydrochloric acid can cause severe eye injury.

Ingestion:
Rinse mouth with water and do not induce vomiting.
Give small amounts of water if the person is conscious and not convulsing.
Seek immediate medical attention.

Note to Physicians:
Treat symptomatically.
Consider corrosive injury to mucous membranes and gastrointestinal tract.
Provide supportive care and monitor respiratory effects after inhalation exposure.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including acid-resistant gloves, chemical goggles or face shield, and protective clothing.
Avoid breathing fumes and avoid splashing during transfer.
Always add acid to water, not water to acid, to reduce heat and splatter risk.

Ventilation:
Use local exhaust ventilation where fumes may be generated.
Use closed transfer systems where possible to minimize vapor exposure.
Avoid confined spaces without adequate ventilation.

Storage:
Store in corrosion-resistant, tightly closed containers in a cool, well-ventilated area.
Keep away from bases, oxidizers, cyanides, sulfides, and reactive metals.
Store with secondary containment to prevent spread in case of leaks.

Spill and Leak Procedures:
Evacuate area if fumes are significant and ensure proper ventilation.
Contain spill and neutralize carefully with suitable neutralizing agent if trained and permitted by site procedures.
Collect residues for disposal according to local regulations and facility rules.

Handling Precautions:
Use compatible materials of construction and avoid carbon steel in contact with hydrochloric acid.
Train personnel in acid handling and emergency response due to corrosive hazards.
Rotate stock using FIFO practices and inspect containers regularly for corrosion and leaks.