Phosphoric Acid
The short version
The signature acidulant of cola drinks — provides the characteristic sharp 'bite'.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Produced industrially from phosphate rock by sulphuric acid digestion (wet process) or by burning elemental phosphorus and absorbing the oxide (thermal process). Used in foods since the early 20th century.
How it's used
The signature acidulant of cola drinks, providing the characteristic sharp 'bite'. Also used in jams, cheese spreads, and as a leavening acid in some baking powders. Typical concentration in cola: 600–700 mg/L.
Safety profile
ADI of 70 mg/kg body weight expressed as phosphorus. Long-term high intake (mainly from cola consumption) has been associated with reduced bone mineral density in observational studies — the calcium-phosphorus balance is the proposed mechanism. Strong erosive effect on tooth enamel.
Physical & chemical properties
Colorless viscous liquid (commercial 75–85% solution). Miscible with water. Triprotic acid with pKa values of 2.15, 7.20, and 12.35. Strongly hygroscopic.
Regulation worldwide
Permitted globally with maximum levels per product category. EU restricts use in many categories; the US allows broader use including in colas.
Educational information only. Not medical or dietary advice.