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E527AcidulantLow concern
Ammonium Hydroxide
In plain words
The short version
Aqueous ammonia — pH regulator for Dutch-process cocoa and a processing aid for caramels.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
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.
The detail
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.
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.
Colorless liquid with strong pungent odor. Strongly basic (pH ~12 in 1 M solution). Volatile — ammonia escapes during heating, leaving little residue.
Permitted globally as a processing aid and acidity regulator.
Sources
- WHO JECFA database — Ammonium hydroxide (INS 527), evaluation 1965 — Joint FAO/WHO Expert Committee on Food Additives (JECFA), 1965. JECFA ADI 'not limited' (older term for not specified)
- eCFR — 21 CFR 184.1139 Ammonium hydroxide (GRAS) — U.S. Government Publishing Office / FDA (eCFR), 1994. US GRAS: leavening agent, pH control agent, surface-finishing agent, boiler water additive at GMP
- EUR-Lex — Regulation (EC) No 1333/2008 on food additives, consolidated text of 18.08.2026 (Annex II Group I) — European Union (EUR-Lex), 2026. EU authorisation at quantum satis in Group I
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.