Potassium Phosphate
The short version
Sodium-free phosphate salts — buffers, leavening acids, and electrolyte sources.
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 potassium hydroxide or carbonate. Available as the mono-, di-, and tri-potassium forms with progressively higher pH.
How it's used
Used in sports drinks (electrolyte), instant cocoa (buffer and clouding-agent stabilizer), non-dairy creamers, and low-sodium processed foods where sodium phosphate would exceed the sodium budget. Acts as both a buffer and a moisture-binding agent.
Safety profile
ADI of 40 mg/kg body weight (combined dietary phosphates, EFSA 2019). Like other added phosphates, contributes to the elevated-phosphate intake associated with cardiovascular and bone-health concerns in populations with high processed-food exposure or impaired kidney function.
Physical & chemical properties
White crystalline powder, very soluble in water. The mono-form is mildly acidic; di- and tri-forms are increasingly alkaline.
Regulation worldwide
Permitted globally with maximum levels per category. Combined with all other added phosphates against the cumulative ADI.
Educational information only. Not medical or dietary advice.