E517 – Ammonium sulfate
StabiliserDescription
A white, crystalline, inorganic salt ((NH₄)₂SO₄) used primarily as a dough conditioner, firming agent, yeast nutrient (especially in baking), and acidity regulator. It acts as a source of nitrogen for yeast metabolism and helps strengthen the gluten structure in dough.
Notes
Ammonium sulphate is a simple salt made up of ammonium and sulphate ions, typically produced by combining ammonia gas with sulphuric acid. While this might sound industrial, it's actually a compound that occurs naturally in soil and is commonly used as a fertilizer. The food-grade version is highly purified and comes as white, odorless crystals that dissolve easily in water. In baking, ammonium sulphate serves as both a dough conditioner and a yeast nutrient. As a dough conditioner, it helps improve the texture and workability of bread dough, making it easier for commercial bakers to handle. More importantly, it acts as a food source for yeast, providing nitrogen that yeast cells need to multiply and ferment effectively. This results in better rise, improved texture, and more consistent results in bread and other yeast-leavened products. This additive is synthetic but completely safe for consumption at the levels used in food production. It's suitable for vegetarians, vegans, and complies with halal and kosher dietary laws. The amounts used in baking are very small, and during the baking process, most of it breaks down or is consumed by the yeast, leaving minimal residue in the finished product.