水酸化アンモニウム

Origin

Ammonium hydroxide, also known as ammonia solution, aqueous ammonia, or ammonia liquor, is a solution of ammonia (NH3) in water (H2O). It is produced by dissolving ammonia gas in water. The concentration of the solution is expressed either in units of density (g/cm3) or as the Baumé scale (degrees Bé). It is a colorless liquid with a characteristic pungent odor.

Usage

In food production, ammonium hydroxide (E527) is used as an acidity regulator. It can be used to adjust the pH of food products, helping to prevent spoilage and maintain the desired texture and flavor. It is also used as a leavening agent in some baked goods and as a source of nitrogen for yeast and other microorganisms during fermentation processes. It is used in the production of caramel coloring. It is also used in the processing of cocoa products to reduce acidity.

Side Effects

Ammonium hydroxide is generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. However, concentrated solutions are corrosive and can cause irritation or burns to the skin, eyes, and respiratory tract. In food, the levels used are low and do not pose a significant health risk. There is no established ADI (Acceptable Daily Intake) for ammonium hydroxide when used as a food additive, as its use is self-limiting due to its strong odor and taste. Overexposure to ammonia vapors can cause respiratory irritation, coughing, and pulmonary edema. Ingestion of concentrated solutions can cause severe burns to the mouth, throat, and stomach.

Regulatory Status

Ammonium hydroxide (E527) is approved for use as a food additive in the European Union (EU) and the United States (US). In the EU, it is classified as an acidity regulator. In the US, it is considered GRAS (Generally Recognized As Safe) by the FDA under specific conditions of use. The use of ammonium hydroxide is regulated to ensure that it is used at levels that are safe for human consumption.