Origin:Ammonium acetate is the ammonium salt of acetic acid. It is a natural acid produced by bacterial fermentation .
Function & characteristics: Commercially it’s produced by the oxidation of acetaldehyde. It acts as a preservative used to prevent spoilage of food by inhibiting or preventing the growth of bacteria, fungi and other microorganisms. Also an acidity regulator used to change or maintain a pH which can be either acidic or basic (alkaline).It is also used as a flavour enhancer to impart a sour or tangy taste.
Products: 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 pasta and noodle products.Used as a dairy cattle feed additive, particularly when silage feeding. Can enhance butter fat content in milk.
Daily intake:Up to 1 mg/kg body weight
Side effects:May cause nausea and vomiting.
Dietary restrictions: Yes
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