What is Adipic acid used for in food?

It is listed as an acidity regulator — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.

Where is Adipic acid permitted?

Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.

Is Adipic acid vegan?

Yes. Adipic acid is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Adipic acid

E number E355INS 355CAS 124-04-9

Listed as an acidity regulator by Canada, Codex and the US.

Listed as acidity regulators (CA, US, Codex) · raising agents (US) · flavouring agents and adjuvants (US) · starch-modifying agents (CA)

Canada: Acidity regulator — Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10)
United States: pH control agent — FDA, Substances Added to Food: ADIPIC ACID
United States: pH control agents — 21 CFR 184.1009, citing 21 CFR 170.3(o)(23)
Codex Alimentarius: Acidity regulator — CXS 192-1995 Table One, INS 355
United States: Leavening agent — FDA, Substances Added to Food: ADIPIC ACID
United States: Leavening agents — 21 CFR 184.1009, citing 21 CFR 170.3(o)(17)
United States: Flavoring agent or adjuvant — FDA, Substances Added to Food: ADIPIC ACID
United States: Flavoring agents and adjuvants — 21 CFR 184.1009, citing 21 CFR 170.3(o)(12)
Canada: Starch-modifying agent — Health Canada, List of Permitted Starch-Modifying Agents (List 13)

Structure from PubChem CID 196 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Adipic acid is an acidity regulator used in drink powders, gelatin desserts and bakery fillings, where its low hygroscopicity keeps powders free-flowing.

Where it is and isn’t permitted

Status of Adipic acid by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	54 food categories no numerical limit (good manufacturing practice) Show every food category 0 Preparations of food additives — GMP 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk. 1.1.2 Liquid milk products and flavoured liquid milk — GMP 1.2.2 Fermented milk products and rennetted milk products — GMP 1.3 Condensed milk and evaporated milk — GMP 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments. 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP 1.5 Dried milk, milk powder, cream powder — GMP 1.6 Cheese and cheese products — GMP 10.2 Liquid egg products — GMP 10.3 Frozen egg products — GMP 10.4 Dried or heat coagulated egg products — GMP 11.1.1 Rainbow sugar — GMP 11.3.1 Dried honey — GMP 11.4 Tabletop sweeteners — GMP 12.1.2 Reduced sodium salt mixture — GMP 12.1.3 Salt substitute — GMP 12.5 Yeast and yeast products — GMP 12.6 Vegetable protein products — GMP 13.3 Formulated meal replacements and formulated supplementary foods — GMP 13.4 Formulated supplementary sports foods — GMP 13.5 Food for special medical purposes — GMP 14.1.1.2 Carbonated, mineralised and soda waters — GMP 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only. 14.1.2.2 Fruit and vegetable juice products — GMP 14.1.3 Water based flavoured drinks — GMP 14.1.4 Formulated Beverages — GMP 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP 14.2.3 Wine based drinks and reduced alcohol wines — GMP 14.2.4.1 Fruit wine products and vegetable wine products — GMP 14.2.5 Spirits and liqueurs — GMP 14.3 Alcoholic beverages not included in item 14.2 — GMP 2.1 Edible oils essentially free of water — GMP 2.2.1.2 Butter products — GMP 2.2.1.3 Margarine and similar products — GMP 2.2.2 Oil emulsions (<80% oil) — GMP 20 Foods not included in items 0 to 14 — GMP 3 Ice cream and edible ices — GMP 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP 4.3 Processed fruits and vegetables — GMP 5.1 Chocolate and cocoa products — GMP 5.2 Sugar confectionery — GMP 5.4 Icings and frostings — GMP 6.3 Processed cereal and meal products — GMP 6.4 Flour products (including noodles and pasta) — GMP 7 Breads and bakery products — GMP 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP 8.4 Edible casings — GMP 8.5 Animal protein products — GMP 9.2 Processed fish and fish products — GMP 9.3 Semi preserved fish and fish products — GMP 9.4 Fully preserved fish including canned fish products — GMP	Food Standards Code, Schedule 15, S15—5and 53 further provisionsretrieved 2026-10-17
CanadaHealth Canada	Permitted	no numerical limit (good manufacturing practice) 2 permitted uses Show every permitted use In: Unstandardized foods. Purpose: Acidity regulator. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Acidity Regulators and Acid-Reacting Materials (List 10), item A.2 In: Starch used in the manufacture of modified starch. Purpose: Starch-modifying agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Starch-Modifying Agents (List 13), item A.2	Health Canadaand 1 further provisionretrieved 2026-10-17
European UnionEuropean Commission / EFSA	Permitted, with conditions	5 food categories highest permitted level 10,000 mg/l Show every food category 1.4 flavoured fermented milk products including heat-treated products — 1,000 mg/lPermitted as a member of Adipic acid - adipates. ML = 1000 mg/l. only fruit-flavoured desserts. 14.1.4 Flavoured_drinks — 10,000 mg/lPermitted as a member of Adipic acid - adipates. ML = 10000 mg/l. only powders for home preparation of drinks. 14.1.5.2 other — 10,000 mg/lPermitted as a member of Adipic acid - adipates. ML = 10000 mg/l. only powders for home preparation of drinks. Note 1: The additives may be added individually or in combination. 16 Desserts excluding products covered in category 1 3 and 4 — 1,000 mg/kgPermitted as a member of Adipic acid - adipates. ML = 1000 mg/kg. only dry powdered dessert mixes. Note 1: The additives may be added individually or in combination. 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 2,000 mg/kgPermitted as a member of Adipic acid - adipates. ML = 2000 mg/kg. only fillings and toppings for fine bakery ware. Note 1: The additives may be added individually or in combination.	Regulation (EC) No 1333/2008, Annex IIand 4 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	5 food categories highest permitted level 10,000 mg/kg or mg/l Show every food category 1.4 Flavoured fermented milk products including heat-treated products — 1,000 mg/kg or mg/lPermitted as a member of E 355–357: Adipic acid — adipates. ML = 1000. only fruit-flavoured desserts. 14.1.4 Flavoured drinks — 10,000 mg/kg or mg/lPermitted as a member of E 355–357: Adipic acid — adipates. ML = 10000. only powders for home preparation of drinks. Note (1): The additives may be added individually or in combination. 14.1.5.2 Other — 10,000 mg/kg or mg/lPermitted as a member of E 355–357: Adipic acid — adipates. ML = 10000. only powders for home preparation of drinks. Note (1): The additives may be added individually or in combination. 16 Desserts excluding products covered in categories 1, 3 and 4 — several limitsPermitted as a member of E 355–357: Adipic acid — adipates. (1) ML 1000: only dry powdered dessert mixes; (2) ML 6000: only gel-like desserts; (3) ML 1000: only fruit-flavoured desserts. Note (1): The additives may be added individually or in combination. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 2,000 mg/kg or mg/lPermitted as a member of E 355–357: Adipic acid — adipates. ML = 2000. only fillings and toppings for fine bakery ware. Note (1): The additives may be added individually or in combination.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 4 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	Permitted, with conditions	Designated additive: Appended Table 1, item 5, アジピン酸 (“Adipic Acid” in the unofficial English translation). … Designated additive: Appended Table 1, item 5, アジピン酸 (“Adipic Acid” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use): The Notification sets no standard for use (使用基準) for this additive, so it is not restricted there to particular foods or amounts. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.	Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug Safety	Permitted, with conditions	Designated food additive: Standards and Specifications for Food Additives, Part III, 1. … Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 아디프산 (“Adipic Acid”, the English the Code prints beside it). Main use (주용도) of 아디프산: 산도조절제, 팽창제. Standard for use (사용기준) of 아디프산: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.	Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug Administration	Permitted		21 CFR 184.1009retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	3 food categories highest permitted level 1,500 mg/kg Show every food category and its notes 01.1.4 Flavoured Fluid Milk Drinks — 1,500 mg/kg Note 1 As adipic acid. Note 634 For use in products conforming to the Standard for Fermented Milks (CXS243-2003) only. 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — 1,500 mg/kg Note 1 As adipic acid. 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 1,500 mg/kg Note 1 As adipic acid. Note 634 For use in products conforming to the Standard for Fermented Milks (CXS243-2003) only.	CXS 192-1995 Table One, INS 355and 2 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand	—	54 GMP
Canada	—	2 GMP
European Union	1,000 mg/kg – 10,000 mg/kg	5 numeric limit
Great Britain	1,000 mg/kg – 10,000 mg/kg	4 numeric limit, 1 several limits
Japan	—	1 no quantity stated
South Korea	—	1 no quantity stated
United States	—	1 no quantity stated
Codex Alimentarius	1,500 mg/kg	3 numeric limit

What it is made from

Produced industrially by oxidising cyclohexane, a petroleum feedstock. Most adipic acid made in the world goes into nylon rather than food.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

CAS registry number: 124-04-9
InChIKey: WNLRTRBMVRJNCN-UHFFFAOYSA-N
PubChem: CID 196

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

Parameter	European Union	JECFA
Assay	no less than 99.6 %	no less than 99.6 %
Sulphated ash	no more than 20 mg/kg	no more than 20 mg/kg
Lead	no more than 2 mg/kg	no more than 2 mg/kg
Arsenic	no more than 3 mg/kg	—
Mercury	no more than 1 mg/kg	—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 355 Adipic acid

Assay, identification and purity criteria

Description and assay

Einecs: 204-673-3
Chemical name: Hexanedioic acid; 1,4-butanedicarboxylic acid
Chemical formula: C₆H₁₀O₄
Molecular weight: 146,14
Assay: Content not less than 99,6 %
Description: White odourless crystals or crystalline powder

Identification

Melting range: 151,5-154,0 °C
Solubility: Slightly soluble in water. Freely soluble in ethanol

Purity criteria

Water: Not more than 0,2 % (Karl Fischer method)
Sulphated ash: Not more than 20 mg/kg
Arsenic: Not more than 3 mg/kg
Lead: Not more than 2 mg/kg
Mercury: Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 355

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 355 Adipic Acid

Synonyms: INS No. 355

Assay, identification and purity criteria

Description and assay

Specification history: Prepared at the 53rd JECFA (1999) and published in FNP 52 Add 7 (1999), superseding specifications prepared at the 19th JECFA (1975), published in NMRS 55B (1976) and in FNP 52 (1992). ADI 0-5 mg/kg bw, established at the 21st JECFA in 1977.
Chemical names: Hexanedioic acid, 1,4-Butanedicarboxylic acid
C.A.S. number: 124-04-9
Chemical formula: C 6 H 10 O 4
Formula weight: 146.14
Assay: Not less than 99.6% and not more than 101%
DESCRIPTION: White odourless crystals or crystalline powder
FUNCTIONAL USES: Acidity regulator, flavouring agent (see "Flavouring agents" monograph)
METHOD OF ASSAY: Transfer about 3 g of the sample, accurately weighed, into a 250-ml conical flask, add 50 ml of methanol and dissolve the sample by warming gently on a steam bath. Cool, add phenolphthalein TS, and titrate with 1 N sodium hydroxide. Perform a blank determination and make any necessary correction. Each ml of 1 N sodium hydroxide is equivalent to 73.07 mg of C 6 H 10 O 4 .

Identification

Solubility (Vol. 4): Slightly soluble in water; freely soluble in ethanol
Melting range (Vol. 4): 151.5 - 154.0 o

Purity criteria

Water (Vol. 4): Not more than 0.2% (Karl Fischer Method)
Sulfated ash: Not more than 20 mg/kg Transfer 100 g of the sample to a tared 125-ml platinum dish which has been previously cleaned by fusing in it 5 g of potassium pyrosulfate or bisulfate, followed by boiling in dilute sulfuric acid TS and rinsing with water. Melt the sample completely over a gas burner, then ignite. After ignition starts, lower or remove the flame to prevent the sample from boiling and to keep it burning slowly until it is completely carbonized. Ignite at 850 o in a muffle furnace for 30 min or until the carbon is completely removed, cool, and weigh.
Lead: Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Every name it appears under

86 recorded names. A label may use any of them.

E number

E355

INS number

CAS registry number

00124-04-9
124-04-9

As it appears in regulation

Adipic acid

Other names

1,4-butanedicarboxylic acid
1,6-HEXANE-DIOIC ACID
1,6-Hexanedioate
1,6-Hexanedioic acid
4-02-00-01956 (Beilstein Handbook Reference)
76A0JE0FKJ
Acide adipique
Acifloctin
Acinetten
Adi-pure
Adilactetten
ADIPATES
Adipic acid
Adipic acid (NF)
Adipic acid (Standard)
Adipic acid CRS
Adipic acid Solution in Methanol, 1000ug/mL
Adipic acid, 99%
Adipic acid, >=99%
Adipic acid, >=99.5%
Adipic acid, BioXtra, >=99.5% (HPLC)
Adipic acid, certified reference material, TraceCERT(R)
adipic acid, Cu salt
adipic acid, Cu(+2) salt (1:1)
Adipic acid, European Pharmacopoeia (EP) Reference Standard
adipic acid, Mg salt (1:1)
Adipic acid, puriss., 99.8%
Adipic acid, SAJ special grade, >=99.5%
Adipic acid, Vetec(TM) reagent grade, >=99%
Adipic acid; Hexanedioic acid
ADIPIC-1,6-13C2 ACID
adipic-acid
ADIPIC-DB ACID
adipicacid
Adipidic acid
Adipinate
Adipinic acid
Adipinsaeure
Adipinsaure
BRN 1209788
CAS-124-04-9
CCRIS 812
E 355
FEMA No. 2011
FEMA Number 2011
hexane dioic acid
hexane-1,6-dioic acid
Hexanedioate
hexanedioate;hydron
Hexanedioc acid
Hexanedioic acid
HOOC-(CH2)4-COOH
HSDB 188
INS NO.355
INS-355
Kyselina adipova
Loxoprofen Impurity 22;Adipic acid
Molten adipate
Molten adipic acid
WLN: QV4VQ

Systematic names

adipic acid

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
ADI	5 mg/kg bw/day	—	JECFA	2025

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 355?: E 355 is Adipic acid. Adipic acid is an acidity regulator used in drink powders, gelatin desserts and bakery fillings, where its low hygroscopicity keeps powders free-flowing.
What is Adipic acid used for in food?: It is listed as an acidity regulator — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Adipic acid permitted?: Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Adipic acid vegan?: Yes. Adipic acid is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

anz retrieved 2026-10-17
ca retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
jp retrieved 2026-10-18
kr retrieved 2026-10-18
ecfr retrieved 2026-10-17
gsfa retrieved 2026-09-07
euspecs retrieved 2026-10-18
jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

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