Ammonium Acetate
| Alternate names: | E264 |
Function:
|
Acidity regulator, Preservative, Flavour enhancer |
Product Uses:
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Used in condiments, in the pickling of vegetables, bottled sauces, chutneys, snack foods, bread, cakes, cheese, crisps, dressings, mustards, seasonings, bakery items, ciders, wines (other than grape), mead, soups and broths, preserved eggs, pre-cooked past and noodle products. |
Notes:
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Ammonium acetate is the ammonium salt of acetic acid. It is a natural acid produced by bacterial fermentation and oxidation of natural products or ethanol. Commercially it's produced by the oxidation of acetaldehyde. It acts as a preservative, acidity regulator (acidulant), and anti-microbial agent, and is highly effective against bacteria and fungi. It is also used as a flavour enhancer to impart a biting, sour or tangy taste. May cause nausea, vomiting and there are concerns about carcinogenicity. Avoid where possible especially for children. Further research is needed on its long-term safety. Through our own personal research and experience our team will not recommend this additive. |
Is it harmful?
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Avoid |
Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners>
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