Ammonium sulphate
Safe and functional yeast nutrient for commercial bakeries.
- Category
- Stabilisers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A synthetic salt used to nourish yeast during commercial baking processes.
How it is used in food
Used as a yeast nutrient in commercial baking, supplying the nitrogen that yeast needs for vigorous, consistent fermentation, and as a carrier for other additives.
Commonly found in- Bread
- Flour treatments
- Baked goods
Health and safety
Safe for food use; breaks down completely and does not remain active in the baked bread.
JECFA assigned ammonium sulphate an ADI 'not specified', and regulatory reviews in the EU and US have found no safety concerns at food-use levels. Ammonium and sulphate ions are both routine products of normal protein metabolism.
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
- E517
Also printed asAmmonium sulfate
Worth knowing
The yeast consumes the ammonium during fermentation, so virtually none of the additive survives in the finished loaf — it is used up doing its job before the bread reaches the oven.
Conclusion
Safe and functional yeast nutrient for commercial bakeries.
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Open the appEntry last reviewed 2026-07-28.
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