Calcium & Sodium Phosphate

Calcium and sodium phosphates are mineral salts that occur naturally in the body and in foods. They are produced industrially by reacting phosphoric acid with calcium and sodium compounds. These salts are commonly used as food additives to improve texture and stability.

These compounds function as emulsifiers, stabilizers, and leavening agents in processed foods. They help prevent ingredients from separating, improve texture, and contribute to the rise of baked goods. They are often found in dairy products, baked goods, and processed meats.

Calcium and sodium phosphates are generally recognized as safe (GRAS) by the FDA for use in food. They are important minerals in the body, playing roles in bone health and energy production. JECFA and EFSA have evaluated these substances. While generally considered safe at typical dietary levels, excessive intake of phosphates, particularly from processed foods, has been linked in some research to potential health concerns in certain populations, though evidence is mixed and more research is ongoing.