Ammonium persulphate

Ammonium persulphate is an oxidising flour treatment agent used to improve dough strength and baked goods quality. Chemically analogous to potassium persulphate (E922), it functions by oxidising sulphydryl groups in gluten proteins, strengthening the disulphide bond network and improving the gas-retention capacity of dough. This leads to better-risen, more uniform bread with improved crumb structure. It is used in commercial bread-making, particularly for high-volume industrial baking.

No JECFA numerical ADI is established for ammonium persulphate in food use. Like potassium persulphate, the principal concern is occupational sensitisation: repeated inhalation or skin contact with persulphate powders in bakery settings has been identified as a cause of occupational asthma and skin sensitisation in bakery workers. This concern is reflected in workplace health regulations rather than food additive maximum levels. Residual ammonium persulphate in finished baked products after the high-temperature baking process is considered negligible.

Ammonium persulphate is approved in the EU for use as a flour treatment agent in bread and bakery products at regulated levels. The ammonium ion provides no adverse consumer effect at the trace residual levels that might remain in finished products. Consumers have negligible exposure through normal consumption of baked goods. Like other flour treatment agents, it is typically declared in ingredient lists as ammonium persulphate or E923 when present. No consumer dietary risk has been identified at permitted use levels, and the regulatory focus remains on occupational exposure management in the baking industry.