Sodium Phosphates
The short version
Sodium salts of phosphoric acid — used as buffers, emulsifying salts in processed cheese, and texturizers.
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
Manufactured by neutralizing phosphoric acid (E338) with sodium hydroxide to varying degrees, yielding mono-, di-, and trisodium phosphate. Used as food ingredient since the early 20th century.
How it's used
Disodium phosphate is the classical 'emulsifying salt' in American processed cheese. Monosodium phosphate is a fast leavening acid in baking. Trisodium phosphate buffers acidity in cured meats and cereals.
Safety profile
ADI of 70 mg/kg body weight as phosphorus (combined phosphates). Long-term high phosphate intake from ultra-processed foods is observationally associated with cardiovascular and renal effects — particularly relevant in chronic kidney disease.
Physical & chemical properties
White crystalline powder, very soluble in water. pH varies from acidic (monosodium) to alkaline (trisodium) depending on protonation state. All sequester calcium and other divalent cations.
Regulation worldwide
Permitted globally with maximum levels per category, expressed as phosphorus.
Educational information only. Not medical or dietary advice.