Ammonium chloride (NH4Cl), known in the food industry by its E number E510 or commonly as sal ammoniac, is a widely recognized food additive with multifaceted applications. In baking, it serves as a valuable yeast nutrient, promoting vigorous fermentation and contributing to the rise and texture of bread products. Its ability to act as a flavor enhancer is particularly notable in confectionery, where it imparts a distinctive salty and slightly sour taste to certain types of liquorice, a flavor profile popular in Nordic countries and Germany. This unique taste characteristic makes it a sought-after ingredient for specific sweet and savory applications.

Beyond flavor, ammonium chloride plays a role in improving the textural properties of foods. In snacks like Indian samosas and jalebi, it is utilized to enhance crispiness, providing a desirable textural contrast. Similarly, in cookies, it contributes to a very crisp texture, elevating the overall eating experience. The compound is also used as an acidifier in some food products, helping to control pH levels and contributing to preservation. For manufacturers in the food industry, sourcing food-grade ammonium chloride that meets stringent purity standards is essential for product quality and safety. Its versatility from baking to confectionery and snacks showcases its significant contribution to the diverse world of food production.

Understanding the functional roles of ammonium chloride in food—from enhancing yeast activity and providing unique flavors to improving texture—offers insight into its importance in culinary science. The widespread use of NH4Cl as a food additive underscores its effectiveness and safety when used within regulatory guidelines, making it a key ingredient for a range of food products.