E339 - Sodium phosphates

Origin

Sodium phosphates are a group of sodium salts of phosphoric acid. They are produced synthetically by neutralizing phosphoric acid with sodium hydroxide or sodium carbonate. Different ratios of sodium to phosphate result in various forms, including monosodium phosphate (NaH2PO4), disodium phosphate (Na2HPO4), and trisodium phosphate (Na3PO4). These compounds are widely used in the food industry due to their versatile properties.

Usage

Sodium phosphates serve multiple functions in food processing. They act as buffering agents to maintain pH levels, preventing excessive acidity or alkalinity. They also function as emulsifiers, helping to stabilize mixtures of oil and water. In meat processing, they improve water-holding capacity, reducing moisture loss during cooking and enhancing texture. Additionally, they can act as leavening agents in baked goods and as sequestrants to prevent discoloration and off-flavors by binding metal ions. Specific applications include processed cheeses (emulsification), baked goods (leavening), processed meats (water retention), and beverages (pH control).

Side Effects

Sodium phosphates are generally considered safe for consumption at levels typically used in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established a group Acceptable Daily Intake (ADI) of 70 mg/kg body weight for total dietary phosphorus from all sources, including phosphates added to food. Excessive intake of phosphates, particularly in individuals with kidney problems, can lead to hyperphosphatemia (elevated phosphate levels in the blood), which can contribute to cardiovascular issues and bone problems. Some individuals may experience gastrointestinal discomfort with high phosphate intake. Regulatory bodies like the EFSA and FDA monitor and regulate the use of sodium phosphates to ensure consumer safety.