E339 – Sodium Phosphates

E339, known as Sodium Phosphates, encompasses three sodium salts of phosphoric acid:

  • Monosodium Phosphate (E339(i))
  • Disodium Phosphate (E339(ii))
  • Trisodium Phosphate (E339(iii))

These compounds function as acidity regulators, emulsifiers, stabilizers, and sequestrants in various food products. 

Danger Level: 2 (Relatively Safe with Caution)

Purpose in Products

Sodium Phosphates serve multiple functions in the food industry:

  • Acidity Regulation: Maintain desired pH levels in foods and beverages, ensuring product stability and taste consistency.
  • Emulsification: Assist in blending ingredients that typically do not mix well, such as oil and water.
  • Stabilization: Enhance texture and extend shelf life of various products.
  • Sequestration: Bind metal ions to prevent undesirable reactions that could affect product quality.

Common applications include:

  • Processed Meats: Improve water retention and texture.
  • Dairy Products: Prevent coagulation and maintain smoothness in cheese and milk-based beverages.
  • Baked Goods: Act as leavening agents and improve dough consistency.
  • Beverages: Regulate acidity in soft drinks and enhance flavor stability.
  • Cereals: Used to adjust acidity and improve shelf life. 

Health Considerations

While Sodium Phosphates are generally safe for consumption, certain considerations include:

  • Phosphorus Intake: Excessive consumption may lead to an imbalance in phosphorus levels, potentially affecting kidney function and bone health. 
  • Cardiovascular Health: High intake of certain emulsifiers, including trisodium phosphate (E339(iii)), has been associated with an increased risk of coronary heart disease. 
  • Kidney Health: Individuals with kidney disorders should monitor their intake due to the potential strain on renal function.

The European Food Safety Authority (EFSA) has established an acceptable daily intake (ADI) for phosphates expressed as phosphorus of 40 mg/kg body weight per day. 

Impact on Children

Sodium Phosphates are safe for children when consumed within recommended dietary limits. However, moderation is advised to prevent potential health concerns related to excessive phosphorus intake, which may affect bone development and kidney function.

Impact on Taste

Sodium Phosphates have minimal impact on the taste of food products, as they are used primarily to regulate acidity and stabilize textures without imparting a distinct flavor.

Compatibility with Other Additives

Sodium Phosphates are compatible with various food additives and ingredients, making them versatile in food processing. They can be used alongside other acidity regulators, stabilizers, and preservatives to achieve desired product qualities.

Natural Occurrence

Sodium Phosphates do not occur naturally in foods but are synthesized for use in food processing to achieve specific functional properties.

Alternatives and Substitutes

Alternatives to Sodium Phosphates include other acidity regulators and stabilizers, such as:

  • Potassium Phosphates (E340): Serve similar functions with potassium instead of sodium.
  • Calcium Phosphates (E341): Used as acidity regulators and can also provide calcium fortification.
  • Citric Acid (E330): A common acidity regulator and flavoring agent.

The choice of alternative depends on the specific application and desired properties of the food product.

Regulation

Sodium Phosphates (E339) are approved for use as food additives in many countries, including those in the European Union and the United States. Regulatory agencies have established acceptable daily intake levels to ensure consumer safety. The European Food Safety Authority (EFSA) has determined that some population groups have a high risk of consuming too much E339 — Sodium phosphates. 

Conclusion

E339 (Sodium Phosphates) are versatile food additives employed as acidity regulators, emulsifiers, stabilizers, and sequestrants in various products. When used within regulatory guidelines, they are generally safe for consumption, contributing to product quality and stability. However, excessive intake may pose health concerns, particularly for individuals with kidney disorders or those at risk of cardiovascular disease. Moderation and awareness of dietary sources are key to maintaining a balanced intake.