E-numbers / Acidity regulators / E332
also: Monopotassium citrate · Tripotassium citrate · Potassium salt of citric acid
Potassium salts of citric acid. They keep drinks and cheese at a steady acidity, stop colour changes and stop minerals clouding drinks.
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Rice, Maize (with germ removed), Sunflower Oil, Salt & Vinegar Flavour [Flavourings, Sugar, Acids (Citric Acid, Potassium Citrates), Salt, Potassium Chloride, Vinegar Powder]
Potassium citrates are potassium salts of citric acid, the acid in lemons and oranges.
136
of the 43,325 UK supermarket foods we checked declare E332 in their ingredients
That is 0.3%, counted by its code or its name.
Counted by NutraSafe from UK supermarket ingredient lists, September 2026. How we counted
Potassium citrates are potassium salts of citric acid, the acid in lemons and oranges. The two main forms are monopotassium citrate (E332i) and tripotassium citrate (E332ii). They are white powders that dissolve easily in water, made by mixing citric acid from fermentation with a potassium compound.
They keep acidity steady, which stops flavour changes, discolouring and texture breaking down. They lock up minerals such as calcium and magnesium, which keeps drinks from going cloudy and slows spoilage. In processed cheese they stop fat separating. In fizzy and sports drinks they balance the sharpness of other acids and add potassium.
Sports and rehydration drinks, where they also add potassium, reduced-sugar soft drinks, fruit-flavoured waters, processed cheese, ice cream and dairy desserts, jam and marmalade, and some infant formula and supplements. UK labels call it potassium citrate, tripotassium citrate, monopotassium citrate or acidity regulator: E332.
As an additive, potassium citrate adds a small amount of potassium to the diet, which makes no real difference for most people. People with long-term kidney disease cannot get rid of extra potassium easily, so their doctors usually keep an eye on potassium from every source, additives included. The amounts in ordinary servings are unlikely to matter for people with healthy kidneys.
European reviewers looked at potassium citrates and raised no safety issue at the levels used in food, noting the potassium they add is small next to total intake.
In long-term kidney disease the kidneys clear potassium poorly, so doctors advise watching total potassium, including from processed foods with potassium salts.
Potassium citrate is also a prescription medicine, taken in much larger doses to make urine less acidic and prevent kidney stones. That medical use sometimes turns up in news about the additive, but the medicine doses are many times higher than anything from food.
As a medicine, potassium citrate is taken at 3,000 to 12,000mg a day to prevent some kidney stones by making urine less acidic, far above what food additives provide.
Daily limit. None set (European reviewers, 2019).
People with long-term kidney disease on a low-potassium diet should know processed foods with this additive add to their potassium, and check portions with their kidney dietitian. Look for potassium citrate, E332 or acidity regulator (E332) on the label.
Potassium citrates are potassium salts of the acid in citrus fruit and have been used worldwide for decades. The 2019 European review raised nothing at food levels. The only people who need to think about it are those with poor kidney function, who have to watch potassium from every source, not just this one. There is no published debate about harm in people with healthy kidneys at the amounts in food.
No. Potassium citrates are fully approved in the UK and are on the Food Standards Agency's list.
Same chemical, very different dose. As a medicine it is taken in grams a day to treat kidney stones or urinary discomfort. In food, the amounts used to steady acidity are far smaller.
Sports and rehydration drinks, reduced-sugar soft drinks, processed cheese, ice cream, jam, infant formula and some supplements. Labels call it potassium citrate, tripotassium citrate or acidity regulator: E332.
Yes. It is made from citric acid, which comes from fermentation with a mould, and potassium salts. Nothing comes from animals.
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