Ammonium Hydroxide
The short version
Aqueous ammonia — pH regulator for Dutch-process cocoa and a processing aid for caramels.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
An aqueous solution of ammonia gas (industrially produced via the Haber-Bosch process). Food-grade material meets strict purity criteria distinct from industrial grade. The pungent odor reflects ammonia's volatility.
How it's used
The alkali of Dutch-process cocoa — neutralizes the natural acidity of cocoa beans, producing the darker color and milder flavor of Dutched cocoa. Also used in caramel-coloring manufacture (the ammonia-process caramels E150c and E150d depend on it) and as a processing aid in some cheeses, instant noodles, and beer brewing.
Safety profile
ADI not specified — considered safe at residual food-use levels. Pure ammonia solution is corrosive and an inhalation hazard for industry workers, but is fully neutralized in finished foods.
Physical & chemical properties
Colorless liquid with strong pungent odor. Strongly basic (pH ~12 in 1 M solution). Volatile — ammonia escapes during heating, leaving little residue.
Regulation worldwide
Permitted globally as a processing aid and acidity regulator.
Educational information only. Not medical or dietary advice.