Ammonium hydroxide
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Description
E527, known as ammonium hydroxide, is a food additive classified as an acidity regulator. It is an aqueous solution of ammonia (NH3) in water, acting as a strong base. Industrially, it is obtained by reacting gaseous ammonia with water, a controlled process that yields typical concentrations of 25-30% by weight. It is a colorless liquid with a characteristic pungent odor, highly alkaline (pH 11-12 in aqueous solution).
Its main function is to regulate the acidity of foods, acting as an alkalizing agent. It can also be used as a pH regulator in manufacturing processes, for example in the production of cocoa, caramel, or bakery products.
Historically, ammonium hydroxide has been used in the food industry since the early 20th century, although its use as an additive was formally approved in the European Union after Directive 95/2/EC. The European Food Safety Authority (EFSA) has evaluated its safety on several occasions, most recently in 2018, concluding that there are no safety concerns at authorized use levels.
The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have established an Acceptable Daily Intake (ADI) of "not specified," indicating that it is not considered a health risk at the amounts used in foods. The overall safety assessment is favorable, considering it a safe additive for the general population.
On labeling, it must appear as "ammonium hydroxide" or its number E527.
It is important to note that, although safe as an additive, its industrial handling requires precautions due to its high alkalinity and ability to release ammonia.
E527 is mainly used in the food industry as an acidity regulator and pH adjuster. According to Regulation EC 1333/2008, it is authorized in several food categories, such as cocoa and chocolate products (to reduce the natural acidity of cocoa), fine bakery products (cookies, cakes), and in the production of caramel (to control the Maillard reaction). It is also used in the production of table olives and in the manufacture of some processed cheeses.
In the Spanish market, it is found in products such as drinking chocolate, digestive-type cookies, and dark-colored candies. Authorized limits vary by category: for example, in cocoa and chocolate products up to 5 g/kg (expressed as NH3) is allowed, while in fine bakery products the limit is 2 g/kg. Compared to the US FDA, ammonium hydroxide is considered GRAS (Generally Recognized as Safe) and is permitted in similar amounts. In Japan, its use is allowed but with stricter restrictions in certain foods.
EFSA has confirmed that estimated exposure levels are well below those that could cause adverse effects.
Documented side effects of E527 are scarce at the concentrations used in foods. EFSA and JECHA have evaluated that there is no evidence of acute or chronic toxicity at dietary exposure levels. The main potential risk is irritation of mucous membranes if ingested in large undiluted amounts, but this does not occur under normal use conditions.
The biological mechanism involves the released ammonia being incorporated into the urea cycle in the liver and excreted without accumulation. Sensitive populations such as people with liver insufficiency might have difficulty metabolizing ammonia, but the amounts present in foods are negligible compared to endogenous ammonia production.
No interactions with medications have been reported. The conclusion of EFSA and WHO is that E527 is safe for the general population, with no need to establish a numerical ADI. However, it is recommended not to exceed the established limits to avoid possible irritative effects in very sensitive individuals.
- Ammonium hydroxide
- Aqueous ammonia
- Ammonia water
- Ammonia solution
- Ammonium hydroxide
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