Ammonium Phosphate
The short version
Ammonium phosphate salts — yeast nutrient in bread and wine, leavening acid in some baking powders.
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.
Safety profile
JECFA has set a group maximum tolerable daily intake of 70 mg/kg body weight for phosphorus from all sources (expressed as phosphorus), which covers ammonium phosphates. EFSA's 2019 group ADI of 40 mg/kg body weight per day (as phosphorus) applies to the phosphates authorised in the EU (E 338–341, E 343, E 450–452), which do not include ammonium phosphates. The phosphate fraction stacks against the total added-phosphate intake associated with bone-health and cardiovascular concerns in high-processed-food diets.
Sources
- EFSA — Re-evaluation of phosphoric acid–phosphates – di-, tri- and polyphosphates (E 338–341, E 343, E 450–452) as food additives and the safety of proposed extension of use (2019) — European Food Safety Authority (EFSA), FAF Panel, 2019. EFSA's 40 mg/kg bw/day group ADI (as phosphorus) applies to E 338–341, E 343, E 450–452, not E 342
- WHO JECFA database — Diammonium hydrogen phosphate (INS 342(ii)) — WHO / FAO Joint Expert Committee on Food Additives (JECFA), 1982. Group MTDI 70 mg/kg bw for phosphorus from all sources; functions include yeast food and raising agent
- Commission Regulation (EU) No 1129/2011 — Union list of food additives (Annex II to Reg. 1333/2008) — European Union (EUR-Lex), 2011. The EU phosphates group excludes E 342
- 21 CFR 184.1141b — Ammonium phosphate, dibasic (affirmed GRAS) — U.S. FDA / eCFR, 1983. US: GRAS at GMP levels, including use as a leavening agent
Checked against these sources on .
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