Sodium phosphates

Mono-, di-, and trisodium salts of phosphoric acid (e.g., sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate).

Buffering agent, emulsifying salt, and moisture-retention aid in processed cheese, cooked meats, baked goods, and powdered foods.

Dissociates to phosphate and sodium in the digestive tract. Phosphate is essential for bone and cellular metabolism; sodium contribution depends on the salt form.

High total phosphate intake (from additives and diet) may disturb calcium–phosphate balance in susceptible individuals. Patients with chronic kidney disease are advised to limit phosphate additives. EFSA group assessment covers phosphates E 338–341, E 343, E 450–452; some children may exceed the group ADI at current dietary exposure levels.

Permitted in EU Annex II as acidity regulator / emulsifying salt in listed food categories.

Sodium phosphates (mono-, di-, and tribasic) are GRAS in the U.S. under 21 CFR 182.1778 for use in accordance with good manufacturing practice. They function as buffers, emulsifying salts, and moisture-retention agents in processed cheese and meats. FDA's SCOGS review and GRAS listings support their safety; the EU separately monitors total phosphate additive exposure across a broader E-number group.

Food-category maximum levels in EU Annex II Part E (limits expressed per food type; consult Annex for MPLs in cheese, meat products, etc.).

40 mg/kg body weight per day expressed as phosphorus — group ADI for phosphates (E 338–341, E 343, E 450–452) (EFSA, 2019).