Sodium Phosphates
What it does
Acidity regulator, emulsifier.
How it's made
From phosphate minerals.
Sodium phosphates are a family of sodium salts of phosphoric acid used very widely to regulate acidity, retain moisture, emulsify processed cheese, and act as raising and stabilising agents. The group includes mono-, di- and trisodium phosphate, each with slightly different properties chosen to suit particular foods.
They are made by neutralising purified, food-grade phosphoric acid with a measured amount of a sodium base such as sodium hydroxide or sodium carbonate. The proportion of base to acid determines which salt forms — adding progressively more sodium converts monosodium to disodium and then to trisodium phosphate — giving manufacturers a range of products from mildly acidic to alkaline.
After neutralisation the solutions are concentrated, crystallised or spray-dried, and may be produced in various hydrated forms. Because both starting materials are food-grade, the finished phosphates are pure white powders or granules, standardised for consistent behaviour in applications from baked goods to processed meats and cheese.
Possible reactions
High phosphate intake concerns in kidney disease and bone health.