Younes, MagedAquilina, GabrieleCastle, LaurenceEngel, Karl-HeinzFowler, PaulFürst, PeterGürtler, RainerGundert-Remy, UrsulaHusøy, TrineMennes, WimMoldeus, PeterOskarsson, AgnetaShah, RominaWaalkens-Berendsen, IneWölfle, DetlefBoon, PollyCrebelli, RiccardoDi Domenico, AlessandroFilipič, MetkaMortensen, AlicjaVan Loveren, HenkWoutersen, RuudGiarola, AlessandraLodi, FedericaRiolo, FrancescaFrutos Fernandez, Maria JoseEFSA Panel on Food Additives and Flavourings (FAF)2021-04-162021-04-162019-10Younes, M, Aquilina, G, Castle, L, Engel, K-H, Fowler, P, Fürst, P, Gürtler, R, Gundert-Remy, U, Husøy, T, Mennes, W, Moldeus, P, Oskarsson, A, Shah, R, Waalkens-Berendsen, I, Wölfle, D, Boon, P, Crebelli, R, Di Domenico, A, Filipič, M, Mortensen, A, Van Loveren, H, Woutersen, R, Giarola, A, Lodi, F, Riolo, F, Frutos Fernandez, M J & EFSA Panel on Food Additives and Flavourings (FAF) 2019, 'Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive' EFSA Journal, vol. 17, no. 10, pp. e05868. https://doi.org/10.2903/j.efsa.2019.58681831-4732Bibtex: https://doi.org/10.2903/j.efsa.2019.5868ORCID: /0000-0002-4831-9075/work/93483183https://hdl.handle.net/2164/16258Acknowledgements: The Panel wishes to thank: Dimitrios Chrysafidis for the preparatory work on this scientific output. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.384025843engsulphatesulphuric acidfood additivesafetyrisk assessmentdietary exposureR MedicineRJournal article10.2903/j.efsa.2019.58681710