Ammonium sulphate

Ammonium sulphate is an inorganic salt that serves as a yeast nutrient and dough conditioner in baking, providing both nitrogen (for yeast metabolism) and sulphate (which influences gluten development). It is also used as a flour treatment agent to improve baking performance. In brewing, it adjusts water mineral content. Despite its widespread industrial use as a fertiliser, food-grade ammonium sulphate meets strict purity specifications.

JECFA's ADI is "not specified," evaluated in 1965. Ammonium sulphate is metabolised to ammonium and sulphate ions. Ammonium is incorporated into normal nitrogen metabolism and excreted as urea; sulphate is a normal renal excretion product. No adverse effects have been identified at any realistic dietary exposure from food additive use.

Ammonium sulphate is approved in the EU, US (GRAS), UK, and globally. It is found in commercial bread, baked goods, and brewing applications. For healthy adults there are no safety concerns. Its use as a yeast nutrient is a well-established and safe baking practice with no consumer health implications.