E349 - Ammoniummalat

Origin

Ammonium malate is a salt of malic acid and ammonia. Malic acid is a dicarboxylic acid naturally found in many fruits, especially apples. Ammonium malate is produced synthetically by neutralizing malic acid with ammonia. This process results in a crystalline powder that is readily soluble in water.

Usage

Ammonium malate is used as an acidity regulator and flavoring agent in food products. It can contribute a slightly tart taste. Its primary function is to control the pH of food, preventing spoilage and maintaining the desired texture and flavor profile. It is found in various processed foods, including baked goods, beverages, and confectionery. It can also be used in some dairy products.

Side Effects

Ammonium malate is generally considered safe for consumption at levels typically used in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for malic acid and its salts, including ammonium malate, indicating a low level of concern for toxicity. However, as with any food additive, excessive consumption could potentially lead to gastrointestinal discomfort in sensitive individuals. Individuals with kidney problems or those on a low-protein diet should exercise caution, as ammonium can affect kidney function and nitrogen balance. There are no significant or well-documented side effects associated with normal dietary intake of ammonium malate.

Regulatory Status

Ammonium malate is permitted for use as a food additive in many countries, including those in the European Union (EU). It is regulated under the E number E349. The European Food Safety Authority (EFSA) has evaluated the safety of malic acid and its salts and has found them acceptable for use in food. Regulations specify the maximum permitted levels in different food categories to ensure consumer safety. In the United States, ammonium malate is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.