E510 – Ammonium chloride
StabiliserDescription
An inorganic salt (NH₄Cl) used primarily as a dough conditioner, leavening agent, and acidity regulator (E510). It functions as a source of nitrogen for yeast and imparts a distinctive salty/sour flavor, famously used in *salmiak* (salty) licorice.
Notes
E510 is simply ammonium chloride, a white crystalline salt that forms when ammonia gas meets hydrochloric acid. Despite its chemical-sounding name, it's a straightforward inorganic compound that occurs naturally in some volcanic areas and can be easily made in laboratories or factories by combining these two common chemicals. In food production, ammonium chloride serves two main purposes: it acts as a dough conditioner in baking (helping to improve texture and rise) and provides nitrogen that yeast can use as food during fermentation. You'll most notably encounter it in salty licorice (especially popular in Nordic countries), where it gives that distinctive sharp, salty bite. It's also used in some baked goods and as a yeast nutrient in brewing. This additive is synthetic but made from simple, naturally-occurring chemicals. It's suitable for vegetarians and vegans, and there are no allergen concerns. However, people with kidney or liver problems should be aware that their bodies need to process the ammonia component, though the amounts used in food are generally very small and considered safe for healthy individuals.