E339ii - Disodium phosphate

Origin

Disodium phosphate (DSP), also known as disodium hydrogen phosphate or sodium phosphate dibasic, is an inorganic salt formed by neutralizing phosphoric acid with sodium carbonate or sodium hydroxide. It exists in various hydrated forms. It is synthetically produced.

Usage

Disodium phosphate is widely used in the food industry as an emulsifier, stabilizer, pH regulator, and buffering agent. It helps to prevent coagulation of milk in processed cheese, controls acidity in processed foods, and improves the texture of processed meats. It is also used in baking powders, cereals, and other processed foods to control pH and improve leavening. In pharmaceuticals, it is used as a buffering agent and laxative. Industrially, it is used in detergents, water treatment, and as a flame retardant.

Side Effects

Disodium phosphate is generally recognized as safe (GRAS) by regulatory bodies when used according to good manufacturing practices. Excessive consumption of phosphates can lead to an imbalance of minerals in the body, potentially affecting calcium absorption and bone health, especially in individuals with kidney problems. High phosphate intake may contribute to hyperphosphatemia, particularly in individuals with impaired kidney function. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established a group ADI (Acceptable Daily Intake) of 70 mg/kg body weight for phosphates, expressed as phosphorus, from all food sources.