Sodium Phosphates

Sodium phosphates are a group of inorganic salts derived from phosphoric acid. They are typically produced synthetically through chemical reactions involving phosphoric acid and sodium compounds.

Manufacturers add sodium phosphates to foods for various functions, including as emulsifiers, stabilizers, leavening agents, and moisture retainers. They are commonly found in processed meats like ham and bacon, cheeses, baked goods, and some beverages.

In the US, the Food and Drug Administration (FDA) generally recognizes sodium phosphates as safe (GRAS) for use in food. JECFA has evaluated phosphates and set an acceptable daily intake. EFSA has also evaluated phosphates and concluded that current dietary exposure is generally safe for the population, but noted concerns for high consumers and individuals with kidney problems. Concerns exist regarding high dietary phosphate intake, particularly from processed foods, and its potential links to cardiovascular and kidney health issues, especially in vulnerable populations; however, evidence is mixed on the specific impact of additive phosphates versus naturally occurring phosphates.