AMMONIUM PERSULFATE

CAS: 7727-54-0 ANTIMICROBIAL AGENT, FUMIGANT

Ammonium persulfate is a chemical compound with CAS number 7727-54-0 used in specific food processing contexts as indicated by regulatory references.

What It Is

Ammonium persulfate is a synthetic chemical compound identified by CAS number 7727-54-0 and primarily classified as an antimicrobial agent and fumigant in technical contexts. In international additive nomenclature it is associated with the INS number 923 and has been evaluated by international expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives as a flour treatment agent. Its high oxidation potential underlies its technical functions in food ingredient processing. The substance appears as a white crystalline powder with a strong oxidizing character, typically handled under controlled conditions in industrial settings rather than directly consumed as a standalone ingredient. Chemically, ammonium persulfate consists of the ammonium salt of persulfuric acid. The compound has a variety of industrial uses outside food such as in polymer chemistry and bleaching, though only specific uses in food processing are permitted under tightly defined regulatory sections (e.g., 21 CFR 172.892). Due to its oxidative properties, ammonium persulfate is not a typical nutrient or flavor agent; rather, it serves specialized roles in modifying food ingredients, particularly starches. The inclusion of ammonium persulfate as a permitted processing aid reflects its function in improving certain physical or technological characteristics of ingredients during manufacturing rather than imparting direct sensory or nutritive qualities to the finished food product. Its regulatory references are important identifiers for manufacturers and compliance professionals when determining where and how this substance may legally be used in food production.

How It Is Made

Ammonium persulfate is typically manufactured by electrolytic oxidation of ammonium salts in the presence of a strong acid, producing the persulfate anion paired with ammonium cations. This process involves passing an electric current through an aqueous solution of ammonium sulfate or a related feedstock, which results in formation of the persulfate compound at the anode. The method provides a high-purity oxidizing agent suitable for industrial applications. The manufacturing process yields a crystalline powder that is then purified and processed to meet technical specifications for its intended uses. In a food processing context, only food-grade materials meeting applicable purity and safety specifications would be acceptable, and manufacturers must ensure that the finished product adheres to regulatory quality standards. Due to its oxidative nature, production facilities handle ammonium persulfate under controlled conditions to prevent decomposition or safety hazards. Specialized industrial procedures ensure that the technical-grade compound is consistent and stable for use as a processing aid in specific food ingredient treatments.

Why It Is Used In Food

Ammonium persulfate is used in very specific food processing applications, chiefly to modify the physical characteristics of ingredients such as starch. According to regulatory code 21 CFR 172.892, a modified starch may be bleached using ammonium persulfate within defined limits to achieve certain functional properties needed in processed foods. These modifications can improve characteristics such as color, texture, or handling properties of the base ingredient. The technological rationale for using ammonium persulfate in food processing lies in its strong oxidative capability, which allows it to alter molecular structures in a controlled manner. For example, in starch modification, controlled oxidation can reduce color or break certain bonds to produce a more desirable functional profile for downstream food production steps. It is important to distinguish its role as a processing agent rather than a nutritive or sensory component of the food. Its use is narrowly defined and allowed only where a specific technical effect cannot be achieved by other, less reactive substances. The regulatory references provided reflect these targeted, limited uses in food formulation and ingredient preparation.

Adi Example Calculation

Not applicable for ammonium persulfate as no ADI has been established in authoritative regulatory evaluations. In cases where an ADI is defined for a food additive, illustrative calculations use the numeric value alongside a hypothetical body weight to demonstrate relative exposure, but this is not provided here due to the absence of a verified numeric ADI.

Safety And Health Research

Regulatory evaluations of ammonium persulfate have historically focused on its strong oxidative properties and technical utility rather than typical toxicological endpoints studied for nutritional additives. The JECFA evaluation noted its classification as a flour treatment agent and commented on its powerful oxidation characteristics, without establishing an acceptable treatment level. This reflects an earlier era of additive assessment where treatment levels were often determined by technological necessity and expert judgement rather than comprehensive modern toxicology data. The JECFA entry indicates that no specific treatment level was set in the referenced evaluation. The oxidizing nature of ammonium persulfate means that it can act as a skin and respiratory irritant in occupational or concentrated exposure scenarios outside food processing. In food applications, regulatory conditions such as those in 21 CFR 172.892 limit the amount used and require adherence to good manufacturing practice to minimize residual presence. The compound’s reactivity under processing conditions and limited application scope mitigate the likelihood of significant residual exposure from finished food products. Ongoing safety research into food processing aids like ammonium persulfate is limited relative to more common additives such as preservatives or sweeteners. Available safety data pertain primarily to industrial handling and general chemical safety measures rather than chronic dietary exposure studies. This context underlines the importance of strict process control and adherence to regulatory limits when using such oxidizing agents in food ingredient modification.

Regulatory Status Worldwide

In the United States, ammonium persulfate is referenced under regulatory section 21 CFR 172.892 for use in specific food processing applications, such as modifying starches within defined limits of oxidizing activity. The regulation defines conditions of safe use to ensure that the quantity of ammonium persulfate employed does not exceed what is reasonably required to achieve the intended technical effect, reflecting a good manufacturing practice approach to ingredient use. This regulatory code provides a legally binding basis for its use in food ingredient modification under the Federal Food, Drug, and Cosmetic Act. A deep link to the regulatory text for 172.892 is included in sources. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated ammonium persulfate as a flour treatment agent with INS number 923. This evaluation occurred in the mid-20th century and includes commentary on its potent oxidizing characteristics and the lack of a defined treatment level. While the evaluation does not set a modern acceptable daily intake, it informs risk assessors and regulators about the compound's technical class and historical considerations. The JECFA database entry for ammonium persulfate is d in sources. In the European Union, ammonium persulfate is identified under the INS numbering scheme with E number E923 as an improving agent. However, the presence of an E number does not by itself confirm current authorization; E lists undergo periodic review and conditions of permitted use vary by jurisdiction. Specific EFSA evaluations for ammonium persulfate were not located, and the additive’s current status in EU food law requires direct consultation of the Union list.

Taste And Functional Properties

Ammonium persulfate itself does not contribute a notable taste profile to foods, as it is not used for sensory enhancement or as a flavoring agent. Its primary contribution in food systems is functional, based on oxidative chemistry rather than taste. When used in permitted processes such as starch modification, any residual compound is typically present at very low levels that do not meaningfully influence flavor. Functionally, ammonium persulfate acts as a strong oxidizing agent, capable of changing molecular structures in food ingredients under controlled conditions. In starch treatment, for example, it helps to bleach or alter the starch in ways that can affect properties such as clarity, consistency, or reactivity during further processing. The compound shows stable behavior when incorporated into proper manufacturing protocols and under good manufacturing practices. Because it is not a food flavor or nutrient, sensory properties are not an intended consequence of its use. Instead, manufacturers focus on its chemical reactivity and how that reactivity can be harnessed safely and effectively in food processing operations.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) refers to an estimate of the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. ADIs are typically derived by expert committees such as JECFA or regulatory authorities based on toxicology data and uncertainty factors. For ammonium persulfate, no modern ADI has been established by JECFA or EFSA in the regulatory sources d, and historical evaluations did not set a specific quantitative intake level. As such, no numeric ADI is included in this reference, and narrative explanations focus on the concept and its typical application. In the context of food processing aids like ammonium persulfate, exposure for consumers is generally very low because the compound is used to modify ingredients under defined regulatory conditions and residues in finished foods are minimized through controlled processing and purification steps. Rather than defining an ADI, risk management for such compounds often emphasizes good manufacturing practices and regulatory limits on use to ensure safety.

Comparison With Similar Additives

Additives with functions and contexts similar to ammonium persulfate include other flour or starch treatment agents such as potassium persulfate (INS 922) and benzoyl peroxide (INS 924). Potassium persulfate is used in similar oxidizing roles for flour improvement, while benzoyl peroxide has been used as a bleaching and improving agent under controlled conditions. These compounds share strong oxidative properties and are applied at low levels in processing rather than for sensory or nutritive purposes. Compared to more traditional preservative additives or emulsifiers, these oxidizing agents have unique regulatory niches: they are governed by specific conditions of use and do not have broad functional roles such as antimicrobial preservation in finished products. Their safety assessments hinge on controlled application and technical need, and regulatory texts often specify limits based on functional necessity and good manufacturing practices rather than broad daily intake metrics.

Common Food Applications Narrative

Ammonium persulfate is not a common ingredient in packaged foods that consumers purchase off the shelf; rather, its applications are tied to ingredient processing steps that occur upstream in food manufacturing. One of its principal uses in this context is as a modifying agent for starches, where controlled oxidation can improve the handling properties or appearance of starch before it is incorporated into complex food formulations. Modified starches are widely used in baked goods, sauces, dressings, and other processed foods to achieve desired textures and stability. In practice, ammonium persulfate would be applied in a processing facility under strict conditions to treat raw starch. The treated starch is subsequently washed, dried, and incorporated into finished products where it functions without imparting any residual impact recognizable to the consumer. Other downstream applications of similar oxidizing agents may include the adjustment of certain functional properties in doughs or batters used in commercial baking. Because food manufacturers aim for consistency, processing aids like ammonium persulfate are used in tightly controlled environments where their chemical action yields predictable outcomes. They are not listed as primary food ingredients on nutrition labels but rather serve behind-the-scenes roles that help ensure the quality and performance of widely consumed items such as baked goods and sauces.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.892

EFSA

  • Notes: EFSA authorization and ADI not confirmed from available sources
  • E Number: E923

JECFA

  • Notes: JECFA did not set a numeric ADI in the d evaluation
  • Ins Number: 923

Sources

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