Sodium Phosphate

Sodium phosphate is a general term for various salts made from sodium and phosphate. These compounds are typically produced by reacting phosphoric acid with a sodium-containing substance.

In food, sodium phosphates serve multiple purposes, including acting as emulsifiers to prevent separation, acidity regulators to control pH, and leavening agents in baked goods. They also help retain moisture in processed meats and improve the texture of cheeses and other dairy products.

The U.S. Food and Drug Administration (FDA) generally recognizes various sodium phosphates as safe (GRAS) for use in food. Phosphates are essential nutrients found naturally in many foods, and the body needs them for bone health and other functions. However, high intakes of phosphates, particularly from processed foods, have been a subject of scientific discussion, with some mixed evidence regarding potential links to cardiovascular health in certain populations, especially those with kidney issues. JECFA has evaluated phosphates and established an acceptable daily intake for total phosphorus intake. EFSA has also evaluated phosphates as food additives and set an acceptable daily intake for total phosphorus.