E517 - Ammoniumsulfat

Origin

Ammonium sulphate is an inorganic salt with the formula (NH₄)₂SO₄. It is produced industrially by reacting ammonia with sulfuric acid. It can also be produced as a byproduct from coke ovens and caprolactam production. The resulting crystals are then purified and dried for use in various applications.

Usage

In the food industry, ammonium sulphate is primarily used as a dough strengthener and a general-purpose food additive. It improves the texture and elasticity of dough, leading to better bread volume and crumb structure. It also functions as a processing aid, pH regulator, and yeast nutrient. It is commonly found in baked goods, flour, and some processed foods. It is also used in the production of fertilizers, pharmaceuticals, and other industrial applications.

Side Effects

Ammonium sulphate is generally recognized as safe (GRAS) by regulatory bodies when used according to good manufacturing practices. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) due to its low toxicity. However, excessive consumption of ammonium sulphate can lead to gastrointestinal discomfort in some individuals. There are no significant long-term health risks associated with its use as a food additive at permitted levels. Individuals with kidney or liver problems should exercise caution.

Regulatory Status

Ammonium sulphate is permitted for use as a food additive in many countries, including the United States, the European Union, and Canada. Regulations specify the maximum levels allowed in different food products to ensure safety. In the EU, it is designated as E517. The FDA considers it GRAS when used in accordance with good manufacturing practices.