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)2021-04-222021-04-222019-07Younes, 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 hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives' EFSA Journal, vol. 17, no. 7, pp. e05751. https://doi.org/10.2903/j.efsa.2019.57511831-4732Bibtex: https://doi.org/10.2903/j.efsa.2019.5751ORCID: /0000-0002-4831-9075/work/93483195https://hdl.handle.net/2164/16289Acknowledgements: The Panel wishes to thank: Agnes De Sesmaisons-Lecarr e of the NUTRI EFSA Unit for the support provided to this scientific output and 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.515365217engchloridehydrochloric acidfood additivesafetyrisk assessmentdietary exposureR MedicineRJournal article10.2903/j.efsa.2019.5751177