E510 — Ammonium Chloride

E510, known as ammonium chloride, is a food additive primarily used as an acidity regulator and yeast nutrient in various food products. 

Danger Level: 0 — Safe

Purpose in Products

Ammonium chloride serves several functions in food products:

  • Acidity Regulator: It helps maintain the desired pH levels in food, contributing to flavor and preservation. Food Info
  • Yeast Nutrient: In breadmaking, it acts as a nutrient for yeast, promoting fermentation and aiding in dough development. 

Health Considerations

Ammonium chloride is generally recognized as safe when used within established limits. However, excessive intake may lead to adverse effects such as nausea, vomiting, and skin reactions. Individuals with impaired liver or kidney function should avoid products containing ammonium chloride. 

Impact on Children

Ammonium chloride is safe for children when consumed in typical dietary amounts.

Impact on Taste

Ammonium chloride has a salty and peppery taste, which can impart a cooling sensation on the tongue. 

Compatibility with Other Additives

Ammonium chloride is compatible with various other food additives, including acidity regulators and yeast nutrients.

Natural Occurrence

Ammonium chloride is a natural salt, part of sea salt and rock salt. 

Alternatives and Substitutes

For those seeking alternatives to ammonium chloride, options include:

  • Ammonium bicarbonate (E503): Another acidity regulator used in baking.
  • Calcium carbonate (E170): Used as an acidity regulator and firming agent.

Regulation

Ammonium chloride is approved for use as a food additive in many countries, including the European Union, where it is designated as E510. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated its safety and concluded that it poses no health concerns when used within established limits. 

Conclusion

Ammonium chloride (E510) is a versatile and safe food additive used primarily as an acidity regulator and yeast nutrient. Its unique properties make it valuable in various food products, enhancing flavor and aiding in fermentation. While generally safe, individuals with specific sensitivities or health conditions should exercise caution.