E514ii - Sodium hydrogen sulphate
What it is and how it is used
Sodium hydrogen carbonate's acidic cousin: sodium hydrogen sulphate, also called sodium bisulphate, is half-neutralised sulphuric acid in dry crystalline form. That is its whole appeal — it delivers strong acidity as a free-flowing powder that can be weighed, shipped and dosed like any other dry ingredient, with none of the handling problems of a liquid mineral acid.
It is a fast-acting acidity regulator. Where a manufacturer needs to drop pH sharply and precisely in a dry mix — for safety in a low-acid canned product, or for flavour in a seasoning — bisulphate does it in one step. Despite the name it is not a sulphite and does not release sulphur dioxide, so it carries none of the allergen labelling that follows the E 220 series.
Foods commonly containing it
Dry seasoning and marinade mixes, some beverages, pickled products, and pH control in dressings and sauces. It is more common in North American manufacturing than in UK products.
Safety summary
Sodium sulphates are authorised in Great Britain as E 514 and sit in Group I, permitted at quantum satis. Sodium hydrogen sulphate is specified as E 514(ii).
EFSA's 2019 re-evaluation covered E 514(ii) by name and concluded there is no need for a numerical ADI and no safety concern at reported uses and use levels.
Worth separating from a common confusion: sulphates are not sulphites. Sodium hydrogen sulphate is not a source of sulphur dioxide and is not one of the additives that triggers the mandatory “contains sulphites” declaration above 10 mg/kg.