What is E527?

Complete guide to understanding ammonium hydroxide in your food

The Quick Answer

E527 is ammonium hydroxide, commonly called ammonia water or aqua ammonia.

It’s used in food production to regulate acidity, prevent bacterial growth, and stabilize products.

Most people consume small amounts regularly without noticing, as it’s used as a processing aid in dairy, meat, and other processed foods.

What Exactly Is E527?

E527 is ammonium hydroxide (NH₄OH), a colorless aqueous solution of ammonia dissolved in water.

Food-grade ammonium hydroxide typically contains 25-28% ammonia by weight. It has a strong, characteristic pungent odor that many people recognize, though food products containing trace amounts are odorless and flavorless.

An important point: ammonium hydroxide is not a synthetic laboratory creation. Ammonia is naturally produced in the human body as a byproduct of protein metabolism. The ammonia used in food is synthesized through an industrial process but is chemically identical to what your body naturally produces.

In technical terms, it’s an alkaline compound (opposite of acidic) with strong pH-regulating properties.

Where You’ll Find E527

E527 appears in a wide range of processed foods:

– Dairy products (milk, cheese, puddings)
– Powdered and condensed milk
– Butter and whey products
– Fat spreads and emulsions
– Sweet creams and ice cream
– Meat and meat preparations
– Fish and seafood products
– Processed and preserved fruits
– Soups and broths
– Sauces and salads
– Bakery and pastry products
– Confectionery and candy
– Beverages (alcoholic and non-alcoholic)
– Rice and pasta products

If you’ve eaten processed or prepared foods—particularly dairy, processed meats, or baked goods—you’ve likely consumed trace amounts of E527.

Why Do Food Companies Use E527?

E527 serves four key functions in food production.

First, it’s a powerful acidity regulator. Because ammonium hydroxide is strongly alkaline, it neutralizes acids and adjusts pH to ideal levels. This extends shelf life, prevents spoilage, and maintains the intended taste of products. Without pH control, foods can develop an acrid, unpleasant flavor.

Second, it acts as an antimicrobial agent. By adjusting pH and its alkaline properties, it inhibits bacterial growth and extends shelf life—particularly important in meat processing where food safety is critical.

Third, it stabilizes products. In creams, emulsions, and ice cream, it maintains consistency and prevents separation.

Fourth, it acts as a leavening agent in baking, helping products rise properly.

So food manufacturers use E527 because it solves real production challenges while being naturally derived, safe, and inexpensive.

Is It Safe?

Regulatory authorities confirm E527 is safe for food use.

The FDA approves it, the EFSA authorizes it under Commission Regulation (EU) No 231/2012, and WHO’s JECFA approves it. No Acceptable Daily Intake (ADI) was established—which is actually a positive indicator. When regulatory agencies don’t establish an ADI, it typically means there’s no identified safety concern at approved food use levels.

E527 is used under “Quantum Satis” authorization, meaning manufacturers use only the necessary amount with no absolute maximum specified, reflecting confidence in its safety at food use levels.

At trace amounts found in food products, ammonium hydroxide is completely safe for all populations, including children and pregnant women.

Occupational Hazards vs. Food Safety

It’s crucial to understand the difference.

In industrial and occupational settings, concentrated ammonia and ammonium hydroxide present serious hazards:

– Severe skin and eye burns from direct contact
– Respiratory tract irritation from inhaled vapors or mist
– At very high occupational exposures (>5,000 ppm): chemical bronchitis, pulmonary edema

However, these hazards apply to workers handling concentrated chemical solutions in industrial facilities—not to consumers eating food containing trace amounts of E527.

In food, E527 is used in tiny quantities and is typically further diluted during manufacturing. By the time food reaches your table, any ammonia present is in negligible amounts that pose no risk.

Ammonia Is Natural

A crucial fact: ammonia is naturally produced in your body.

Ammonia is a byproduct of normal human protein metabolism. Every person naturally produces ammonia in their body as part of regular digestion. The average person also consumes ammonia from their regular diet:

– From drinking water: ~1 mg/day in cities, <0.4 mg/day in rural areas
– From foods: additional amounts from natural sources
– Cigarette smokers inhale an additional 0.8 mg/day

Trace amounts in food from E527 are negligible compared to your body’s natural ammonia production and the ammonia you naturally consume from air and water.

Occupational Safety Data

Even occupational studies show ammonia’s safety profile.

Workers exposed to ammonia for 10-15 years at levels up to 24 ppm showed no adverse health effects. Long-term studies found:

– No connection between ammonia exposure and cancer
– No genetic damage
– No reproductive toxicity or fetal damage

This occupational safety data—involving far higher exposures than food additive use—supports food-level safety.

Why No ADI Was Established

The absence of an Acceptable Daily Intake (ADI) is a positive sign.

When regulatory agencies don’t establish an ADI, it indicates that toxicological studies found no identified risk at food use levels. It doesn’t mean “we don’t know if it’s safe”—it means “the evidence indicates it’s safe at approved food use levels.”

Compare this with substances that have an ADI established: these have an identified risk at higher doses, and the ADI is set at a level far below where effects occur. For E527, no such risk threshold needed to be established.

Historical and Ongoing Use

Ammonia has been used in food preparation for many decades. Its long history of use in meat processing, dairy, and baked goods, combined with ongoing regulatory approval, demonstrates sustained confidence in its safety.

Ammonia Water vs. Related E-Numbers

Don’t confuse E527 with similar additives:

– E527 Ammonium hydroxide: Ammonia dissolved in water
– E526 Calcium hydroxide: Calcium dissolved in water (slaked lime)
– E528 Magnesium hydroxide: Magnesium dissolved in water
– E525 Potassium hydroxide: Potassium dissolved in water

These are all different compounds with different origins, functions, and uses. Each is individually approved and assessed.

Vegan, Vegetarian, and Allergen Status

E527 is suitable for:

– Vegan diets ✓
– Vegetarian diets ✓
– Gluten-free diets ✓
– Those with most allergies ✓

Ammonium hydroxide is synthesized from chemical elements with no animal products involved.

The Bottom Line

E527 (ammonium hydroxide) is an approved food additive used for acidity regulation and antimicrobial purposes.

Regulatory authorities worldwide classify it as safe for approved food uses.

No Acceptable Daily Intake was established, indicating no identified safety concern at food use levels.

Ammonia is naturally produced in the human body through normal protein metabolism, making the trace amounts from food insignificant compared to endogenous ammonia production.

While concentrated ammonium hydroxide can be hazardous in industrial settings, food-grade applications use only trace amounts that pose no risk to consumers.

As always, food labels must declare E527 when used, enabling informed consumer choice.