Ammonium sulfate
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Description
Ammonium sulfate (E517) is a food additive classified as a stabilizer, acidity regulator, and flour treatment agent. It is an inorganic salt with the formula (NH4)2SO4, composed of two ammonium ions and one sulfate ion. Industrially, it is obtained by reacting ammonia with sulfuric acid, or as a byproduct in the manufacture of caprolactam (a nylon precursor).
It is a white crystalline solid, odorless, with a salty bitter taste, very soluble in water (76.4 g/100 mL at 25 °C) and slightly hygroscopic. Its pH in a 5% aqueous solution is 5.0-6.0. In the food industry, E517 acts as a protein stabilizer, bread dough improver (provides nitrogen for yeast), and acidity regulator in baked goods, beverages, and dairy substitutes.
Its use has been authorized in the European Union since 1995, following Directive 95/2/EC, and it was re-evaluated by EFSA in 2018 (ANS Panel) and by JECFA (WHO/FAO) in 2001. EFSA established an Acceptable Daily Intake (ADI) of 0-0.5 mg/kg body weight/day, based on subchronic toxicity studies in rats showing a NOAEL of 50 mg/kg/day. JECFA set an ADI of 0-0.5 mg/kg/day, coinciding with EFSA.
The overall safety assessment is favorable: no carcinogenic, genotoxic, or teratogenic effects have been identified at authorized doses. However, the ADI is low due to possible metabolic acidosis from excess ammonium in individuals with compromised liver or kidney function.
On the label, it must appear as "ammonium sulfate" or "E517".
Food safety is guaranteed for the general population, but caution is recommended in people with liver or kidney failure.
E517 is mainly used in bakery and cereal products as a dough improver (provides nitrogen for yeast, improving volume and texture). It is also used as a stabilizer in alcoholic beverages (wine, beer) to clarify and prevent turbidity, and as an acidity regulator in fermented dairy products and cheese substitutes.
In the Spanish market, it is found in sliced bread, specialty breads, industrial pastries, cookies, white wines, and craft beers. According to Regulation EC 1333/2008, authorized limits vary: in bread and fine bakery products, up to 300 mg/kg (expressed as ammonium sulfate); in wine, up to 200 mg/L; in beer, up to 100 mg/L; in cheese substitutes, up to 500 mg/kg. The FDA (USA) classifies it as GRAS (Generally Recognized as Safe) for use in bakery and as a flour treatment agent, with no specific limit (good manufacturing practices). In Japan, it is permitted in bakery and wines with limits similar to the EU.
It is not allowed in infant foods or organic products.
Documented adverse effects of E517 are rare and mainly related to its ammonium content. In people with impaired liver or kidney function, high intake could contribute to metabolic acidosis or hyperammonemia, although dietary doses are much lower than those causing toxicity. Studies in rats at doses of 500 mg/kg/day showed reduced growth and kidney alterations, but the NOAEL (50 mg/kg/day) is well above estimated human exposure (0.1-0.3 mg/kg/day). No allergic reactions or intolerances have been reported.
EFSA concluded that there is no evidence of genotoxicity or carcinogenicity. The biological mechanism of acute toxicity would be the release of ammonium, which can interfere with the urea cycle. Sensitive populations are patients with liver cirrhosis, kidney failure, or urea cycle disorders. No significant drug interactions are known.
In conclusion, EFSA and WHO consider E517 safe for the general population at authorized doses, with an ADI of 0-0.5 mg/kg/day.
- Ammonium sulfate
- Ammonium sulphate
- Diammonium sulfate
- Sal ammoniac
- Diammonium salt of sulfuric acid
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