Potassium & Sodium Phosphate

Potassium and sodium phosphates are salts that occur naturally in the body and in many foods. They are manufactured by combining phosphoric acid with potassium or sodium compounds. These salts are often used in combination to achieve specific properties in food products.

These ingredients function as acidity regulators, emulsifiers, and stabilizers in processed foods. They help prevent ingredients from separating, improve texture, and maintain a consistent pH. They are commonly found in dairy products, baked goods, processed meats, and beverages.

Potassium and sodium phosphates are generally recognized as safe (GRAS) by the FDA for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated these substances and established acceptable daily intake levels. While generally safe in typical food amounts, excessive intake of phosphates, particularly from processed foods, has been linked in some research to potential negative health effects, especially for individuals with kidney disease. More research is ongoing to fully understand the long-term impacts of high phosphate consumption.