Disodium Phosphate

Disodium phosphate is a type of salt made from sodium and phosphoric acid. It is produced synthetically from these two components.

Manufacturers add disodium phosphate to foods for several reasons. It acts as an emulsifier, helping oil and water mix, and as a stabilizer to prevent ingredients from separating. It also helps control the acidity of foods and can be used as a leavening agent in baked goods. It's often found in processed cheeses, instant puddings, and some meat products.

In the United States, the Food and Drug Administration (FDA) recognizes disodium phosphate as Generally Recognized As Safe (GRAS) for its intended uses. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated phosphates, including disodium phosphate, and set an acceptable daily intake. The European Food Safety Authority (EFSA) has also evaluated phosphates. While generally considered safe for healthy individuals at typical intake levels, very high intakes of phosphates from various sources could be a concern for individuals with impaired kidney function.