E339i - Mononatriumphosphat

Origin

Monosodium phosphate (MSP), also known as monobasic sodium phosphate or sodium dihydrogen phosphate, is an inorganic salt formed by neutralizing phosphoric acid with sodium hydroxide or sodium carbonate. It exists as a white, crystalline powder or granules and is highly soluble in water. It is commercially produced from mined phosphate rock.

Usage

Monosodium phosphate serves multiple functions in the food industry. It is primarily used as a buffering agent to control pH levels, preventing excessive acidity or alkalinity. It also acts as a sequestrant, binding to metal ions and preventing them from causing undesirable changes in color, flavor, or texture. Furthermore, it functions as an emulsifier, stabilizer, and dispersing agent in various food products. Common applications include processed cheeses, baked goods, meat products, beverages, and dairy products. It is also used in animal feed, pharmaceuticals, and industrial applications.

Side Effects

Monosodium phosphate is generally recognized as safe (GRAS) by regulatory bodies when used in accordance with good manufacturing practices. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of 70 mg/kg body weight for total dietary phosphorus from all sources, including phosphates. Excessive consumption of phosphates can lead to an imbalance in calcium and phosphorus levels, potentially affecting bone health, especially in individuals with kidney disease or those consuming high levels of processed foods. Some individuals may experience gastrointestinal discomfort, such as nausea or diarrhea, with high doses. Allergic reactions are rare but possible. The FDA considers it safe when used according to good manufacturing practice.

Regulatory Status

Monosodium phosphate is approved for use as a food additive in many countries, including the United States, Canada, the European Union, and Australia. Regulatory agencies such as the FDA and EFSA have evaluated its safety and established limits for its use in various food categories. It is subject to labeling requirements, and manufacturers must declare its presence in the ingredient list.