What food has ammonium chloride in it? The salty secret of Salmiakki and baked goods

December 19, 2025 •

4 min read

Ammonium chloride, designated as food additive E510, is known to impart a distinctly salty, sharp flavor to certain confections, most notably the polarizing salty licorice popular across Nordic countries. Its culinary applications, however, extend beyond just candy to include some baked goods and snacks where it serves multiple functions.

Quick Summary

Ammonium chloride (E510 or sal ammoniac) is an additive used for its salty, astringent flavor and as a processing aid. It is a key ingredient in Salmiakki (salty licorice) in Nordic countries and helps crisp snacks and baked goods. Used in controlled amounts, it is considered safe by food authorities.

Key Points

Salty Licorice (Salmiakki): The most famous food containing ammonium chloride is the intensely salty liquorice popular in Nordic countries and the Netherlands.
Crispy Baked Goods: Bakers use ammonium chloride to give snacks, crackers, and certain types of cookies an extra-crisp and brittle texture.
Yeast Nutrient: In bread-making, it can act as a yeast nutrient and dough improver, providing a source of nitrogen for the yeast.
Taste Profile: Ammonium chloride provides a sharp, salty, and astringent taste profile that is different from regular table salt (sodium chloride).
Other Applications: It is also found in some liquors, like the Finnish spirit Salmiakki Koskenkorva, and is used to crisp certain regional snacks, such as samosas and jalebi.
Food Additive E510: As a regulated food additive, ammonium chloride is known as E510 and is considered safe for consumption in the small quantities used in food.

Understanding Ammonium Chloride in Food

Ammonium chloride, a chemical compound with the formula NH₄Cl, serves a few distinct purposes in the food industry. It is often referred to by its mineral name, sal ammoniac, or its European food additive code, E510. It is important to note that the food-grade version is produced with high purity to ensure safety. Unlike common table salt (sodium chloride), which provides a simple salty taste, ammonium chloride offers a complex, astringent, and distinctly sharp flavor profile.

The Role of Ammonium Chloride as a Flavoring Agent

The most well-known culinary application of ammonium chloride is its use as a flavoring agent in certain regional specialties, particularly in Scandinavia and the Netherlands.

Salty Liquorice (Salmiakki): The quintessential food containing ammonium chloride is salty liquorice, or 'salmiakki' in Finland. This candy is characterized by a strong, sharp, and salty flavor that is often an acquired taste for those unfamiliar with it. The concentration of ammonium chloride can vary, leading to different levels of saltiness. Some extra-salty varieties are even coated in additional salmiak powder.
Flavoring in Beverages: Beyond candy, ammonium chloride is used to flavor some alcoholic beverages. The Finnish spirit Salmiakki Koskenkorva, for instance, gets its unique taste from this ingredient.
Regional Snacks: In other parts of the world, like Turkey, India, and Pakistan, ammonium chloride is known as 'noshader' and is used to improve the crispness of savory snacks, such as samosas and jalebi.

Ammonium Chloride in Baking and Processing

In addition to its role as a flavor enhancer, ammonium chloride serves as a functional ingredient in baking and food processing. It provides a source of nitrogen for yeast, acting as a yeast nutrient. It is also known to produce a very crisp texture in some baked goods and snacks. The use of ammonium chloride for crispiness is similar to using baker's ammonia (ammonium bicarbonate) but has different flavor characteristics.

List of food products where ammonium chloride is used:

Salty Licorice Candy: A staple in Nordic countries and the Netherlands, with brand examples like Fazer Salmiakki.
Cookies and Crackers: Added during baking to achieve an extra-crisp texture.
Yeasted Breads and Biscuits: Used as a yeast nutrient to improve dough elasticity and overall product quality.
Vodka and Other Liquors: Provides a unique salty kick to beverages like Salmiakki Koskenkorva.
Certain Snacks: Used as a processing aid in regional snacks like jalebi and samosas to enhance crispiness.

Ammonium Chloride vs. Sodium Chloride: A Comparison

For most people, salt in food refers to sodium chloride. However, ammonium chloride is fundamentally different in taste, function, and physiological effects. A comparison helps illustrate why specific foods use this less common salt.


Property	Ammonium Chloride	Sodium Chloride
Chemical Formula	NH₄Cl	NaCl
Taste Profile	Sharp, salty, and astringent	Purely salty
Primary Function in Food	Flavoring, yeast nutrient, crisping agent	Basic taste, flavor enhancer, preservative
Common Use	Salty licorice, some baked goods	Table salt, general cooking
Physiological Impact	Can affect acid-base balance in large doses	Maintains fluid balance and nerve function

Safety and Regulatory Approval

The use of food-grade ammonium chloride is approved and regulated by food safety authorities, such as the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA). It is considered safe when consumed within approved limits and for its intended purpose. Excessive consumption, particularly in highly concentrated forms like extra-salty licorice, could lead to adverse effects. The EU has specific regulations, and historical anecdotes show some countries, like Germany, once required warning labels on high-concentration salmiakki products.

How does it get into food?

Ammonium chloride is typically added during the manufacturing process as a fine, white crystalline powder. It is mixed with other ingredients to achieve the desired effect. In confectionery, it is often dissolved into the liquid base along with sugar, liquorice extract, and starches. For baked goods, it can be incorporated with the other dry ingredients as a dough improver or leavening aid for crispiness. The final product will contain the substance, although in some cases, it might be used as a processing aid that is present in negligible amounts in the final item.

Conclusion

While not as ubiquitous as sodium chloride, ammonium chloride is a functional food additive with a distinct taste and specific applications. It is the key to the unique flavor of salty licorice enjoyed in Nordic countries and an ingredient used to impart crispiness in some baked goods and regional snacks. As with all food additives, its use is carefully regulated to ensure safety within approved consumption levels. So, if you've ever wondered about the source of that intensely salty, almost tangy taste in a piece of Finnish candy, ammonium chloride (E510) is the answer. Source: Wikipedia

Frequently Asked Questions

In salty licorice, ammonium chloride is the key ingredient responsible for the candy's characteristically sharp, salty, and astringent flavor, distinguishing it from regular sweet licorice.

No, ammonium chloride (NH₄Cl) is not the same as table salt (sodium chloride, NaCl). While both are chloride salts, they have distinct taste profiles and chemical properties. Ammonium chloride tastes sharp and astringent, while table salt is purely salty.

Yes, food-grade ammonium chloride (E510) is considered safe for consumption in the small, controlled quantities used in approved food products. It is regulated by food safety authorities like the FDA and EFSA.

Ammonium chloride is used in baking, particularly for cookies and crackers, to create an extra-crisp texture. It also functions as a yeast nutrient to help with fermentation in some bread products.

Ammonium chloride has a distinct taste that is salty, but also sharp and slightly bitter or astringent. This unique flavor profile is a key feature of products like salty licorice.

Beyond Nordic countries, ammonium chloride is used in places like Turkey, Iran, and India under the name 'noshader.' It's used in snacks like jalebi and samosas to improve crispiness.

When consumed within approved limits, food-grade ammonium chloride poses no significant health risk. However, overconsumption could lead to mild irritation or stomach discomfort, and it is known to affect the body's acid-base balance in very large doses.