Ammonium hydroxide
Processing alkali.
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A strong alkaline base used to rapidly raise pH, peel fruits, or alter the surface texture of baked goods.
How it is used in food
An acidity regulator and an antimicrobial agent, famously used to kill E. coli in processed beef.
Commonly found in- Pretzels
- Bagels
- Canned olives
- Cocoa processing
Health and safety
None in the finished food. It reacts to form ammonium salts during processing. Ammonia has a sharp smell but is not persistent, and it is not present in the food as sold.
Permitted as a processing aid and acidity regulator.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E527
How it is made
Synthesized industrially from basic mineral and chemical feedstocks.
- Gaseous Infusion — Ammonia gas is dissolved in water to create ammonium hydroxide, which can be sprayed onto meats to rapidly raise the pH and kill dangerous bacteria.
Worth knowing
The use of ammonium hydroxide in beef trim was popularized in the media by the controversial term 'pink slime'.
Conclusion
Ammonium hydroxide is a limited concern that is safe in finished food. Used as an acidity regulator and antimicrobial agent against E. coli in processed beef, it reacts to form harmless ammonium salts during processing. It does not remain as free ammonia in the product as sold, making it safe under EFSA guidelines.
References
Is it in what you are buying?
ScanWise reads the barcode and tells you which additives a product actually contains, and what they do to its score.
Open the appEntry last reviewed 2026-07-28.
← All additives