Is Sodium Lauryl Sulfate Safe in Food?

January 13, 2026 •

4 min read

According to the U.S. Food and Drug Administration (FDA), sodium lauryl sulfate (SLS) may be safely used in certain foods under specific conditions. This approved use often surprises people who are more familiar with SLS as a foaming agent in household cleaners, personal care products, and cosmetics. In food, SLS serves as an emulsifier and whipping aid, but its application is strictly regulated and limited to ensure safety.

Quick Summary

Sodium lauryl sulfate (SLS) is safe for human consumption when used as a food additive according to U.S. FDA regulations, though it is not permitted in food everywhere. It functions as an emulsifier and whipping agent in specific products like egg whites and marshmallows, under strict concentration limits.

Key Points

FDA Approval: The U.S. Food and Drug Administration considers food-grade sodium lauryl sulfate safe when used within strictly controlled limits for specific purposes.
Functional Role: In food, SLS acts as an emulsifier or whipping agent, helping to stabilize ingredients and create texture in items like egg whites and marshmallows.
Low Concentration: The approved concentrations of SLS in food are very low, minimizing any potential for irritation or toxicity associated with higher concentrations found in cleaning agents.
Global Differences: The regulatory stance on SLS in food differs globally; for example, the European Union bans its use as a food additive.
Common Misconceptions: Claims linking SLS to cancer have been widely debunked by scientific bodies, including the IARC and NTP.
Not for All: Individuals with known sensitivities may still choose to avoid SLS, though the trace amounts in regulated foods are not typically an issue.

What is Sodium Lauryl Sulfate (SLS)?

Sodium lauryl sulfate (SLS), also known as sodium dodecyl sulfate (SDS), is a surfactant commonly used in a wide range of products. As a surfactant, it lowers the surface tension between liquids, allowing them to mix more effectively. This property makes it useful as a cleansing and foaming agent in products such as soaps, shampoos, and toothpaste. The same functional characteristics, however, also make it useful in the food industry, albeit in a highly regulated manner and in a food-grade form. The contrast between its use in household cleaners and food products is a primary source of consumer concern, leading many to question its safety. It is important to distinguish between food-grade SLS and technical-grade SLS, as they have different purity standards and applications.

FDA Approval and Regulation of SLS in Food

The U.S. Food and Drug Administration (FDA) includes SLS on its list of multipurpose additives that are permitted for direct addition to food for human consumption. This regulatory approval is outlined in the Code of Federal Regulations, specifically 21 CFR 172.822. The FDA's determination of safety is based on evaluations of its toxicity and exposure levels, concluding that it is safe under prescribed conditions. However, this approval is not universal; the use of SLS as a food additive is, for instance, banned in the European Union. The FDA specifies very low, maximum concentration limits for its use in food.

Specific FDA-Approved Food Uses

As an emulsifier in egg whites: SLS is permitted at levels not exceeding 1,000 parts per million (ppm) in egg white solids and 125 ppm in frozen or liquid egg whites. It helps stabilize the foam and texture of these products.
As a whipping agent in marshmallows: For marshmallows, SLS can be used as a whipping agent at a level not to exceed 0.5% by weight of the gelatin. This helps create the desired light and fluffy consistency.
As a surfactant in certain beverages: In fumaric acid-acidulated dry beverage bases, SLS can be used, but the final finished beverage must not exceed 25 ppm. This aids in mixing ingredients properly.
As a wetting agent in oils and fats: It can also be used as a wetting agent during the processing of crude vegetable oils and animal fats to aid in fraction separation, with strict limits.

Concerns vs. Scientific Consensus

Despite regulatory approval, public perception of SLS is often negative due to misinformation and its association with industrial cleaning agents. Online rumors have spread false claims, such as links to cancer, which have been debunked by numerous scientific bodies. Reputable organizations, including the International Agency for Research on Cancer (IARC) and the U.S. National Toxicology Program, do not list SLS as a carcinogen. Concerns typically stem from its irritating properties on the skin and mucous membranes, particularly in higher concentrations, but these effects are not observed with the small, regulated amounts used in food.

Comparison: Food-Grade vs. Personal Care Grade SLS


Feature	Food-Grade SLS	Personal Care Grade SLS
Purity Standards	High purity (FCC grade), strictly regulated by FDA.	Varying grades; used in cosmetics and oral care.
Application	Emulsifier, whipping agent in specific foods.	Foaming agent, cleanser in shampoos, soaps, toothpaste.
Concentration	Very low, specified ppm or percentage limits.	Higher concentrations for foaming; limited in leave-on products.
Exposure Route	Ingestion of trace amounts from processed food.	Topical application; brief contact for rinsable products.
Regulatory Body	U.S. Food and Drug Administration (FDA).	Cosmetic Ingredient Review (CIR) panel, FDA (overseeing cosmetics).
Potential Health Effects	Minimal risk at approved, low concentrations.	Can cause skin/mouth irritation in higher concentrations or with sensitivity.

Common Misconceptions About SLS Toxicity

A major source of confusion comes from conflating its use in high-concentration industrial products with its highly diluted, regulated use in consumer products and food. The principle of "the dose makes the poison" is central to understanding SLS safety. A substance that is an irritant at high concentrations can be perfectly safe in minute, controlled quantities. The regulatory oversight by the FDA specifically addresses this, ensuring that the quantities permitted in food do not pose a health risk. Another misconception is related to contamination during manufacturing, though regulatory standards aim to prevent this.

The International Perspective

While the FDA in the U.S. permits food-grade SLS under strict limits, it's important for consumers to be aware of international differences. As mentioned, the European Union has different regulations and bans its use as a food additive. This reflects different regulatory philosophies and risk assessments across different jurisdictions. It highlights the importance of checking local food safety regulations and labels, particularly when traveling or purchasing imported goods.

Conclusion

In conclusion, sodium lauryl sulfate is safe to consume in food, provided it is used in accordance with the specific regulations set by the U.S. Food and Drug Administration. Concerns about SLS often arise from its association with household cleaners and its irritating effects on skin at higher concentrations. However, its use as a food additive is strictly limited to low concentrations in specific products, where it functions as an emulsifier or whipping agent. The rigorous testing and regulatory oversight by the FDA ensure that when properly used, food-grade SLS poses no significant risk to human health. For those with sensitivities or who wish to avoid it, it remains important to check ingredient labels, although its presence in food in the U.S. is not a safety concern based on regulatory standards.

Frequently Asked Questions

No. While it is the same chemical compound, the grade, purity, and concentration differ significantly. The SLS used in food is food-grade and meets strict FDA regulations, whereas the technical-grade SLS in cleaners is for industrial purposes.

No. Major scientific and regulatory bodies, including the American Cancer Society, the International Agency for Research on Cancer, and the U.S. National Toxicology Program, have found no evidence that SLS causes cancer.

At higher concentrations, SLS can cause skin or mucosal irritation. However, the trace amounts used in food are not linked to such effects, and concentrations in rinse-off personal care products are controlled to minimize this risk.

Under U.S. FDA regulations, SLS can be found in small, regulated amounts in products such as certain dried egg products, frozen or liquid egg whites, marshmallows, and some dry beverage bases.

SLS is safe to eat only when used as a food additive at the low, regulated concentrations approved by regulatory bodies like the FDA. Ingesting higher concentrations, like those found in cleaning products, is not safe and can cause digestive issues.

The regulatory framework in the European Union differs from the United States. Different risk assessment methods and regulatory philosophies mean that not all approved additives are the same across regions. In the EU, SLS is not permitted as a food additive.

To avoid SLS, consumers can read food labels carefully. Focusing on whole, unprocessed foods is also a good strategy, as SLS is only permitted in specific processed foods like dried egg products and marshmallows.