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E342 · Stabilisers

Ammonium phosphate

Limited risk

Not authorised in AU-NZ and EU and US. No evidence of harm at dietary intake.

Category
Stabilisers
Vegan
Yes
Vegetarian
Yes

What it is

An inorganic salt used in agriculture as fertilizer, and historically in food as a yeast nutrient or dough strengthener.

How it is used in food

Ammonium phosphates buffer pH, act as leavening acids and, above all, serve as nutrients that keep yeast and bacterial fermentations healthy by supplying both nitrogen and phosphorus. In baking they strengthen dough and standardise proofing; in brewing and winemaking they prevent sluggish, stalled fermentations.

Commonly found in
  • Agriculture
  • Historically in baking

Health and safety

Not authorised on the current EU list of direct food additives.

Ammonium and phosphate are both ordinary dietary constituents, and the salts are GRAS in the United States. The relevant safety question is cumulative phosphate intake rather than this specific salt: EFSA's 2019 re-evaluation set a group ADI for phosphates of 40 mg/kg body weight per day expressed as phosphorus, noting that some high consumers already exceed it. Ammonium phosphate is not authorised as a direct additive in the EU.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ
Not approved Not approved for general food use or historically banned due to safety concerns.
European Union
EFSA / European Commission
Not approved Not on the EU authorised list of food additives (Annex II).
United States
FDA (Food and Drug Administration)
Not approved Not approved for general food use or historically banned due to safety concerns.

Identification on labels

E-number
E342

Worth knowing

Diammonium phosphate is the winemaker's standard fix for hydrogen-sulfide "rotten egg" aromas — nitrogen-starved yeast start scavenging sulfur compounds, and a small DAP addition stops the problem at its source.

Conclusion

An unauthorized food additive.

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Entry last reviewed 2026-07-28.

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