Sodium Phosphates E339
buffering agent, emulsifier, texturizer — Primarily synthetic.
Monosodium phosphate (E339i), Disodium phosphate (E339ii), Trisodium phosphate (E339iii)
CAS: 7558-80-7 (i), 7558-79-4 (ii), 7601-54-9 (iii)
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Sodium Phosphates?
Sodium phosphates (mono-, di-, and trisodium phosphate) are inorganic salts used as acidity regulators, emulsifying salts, sequestrants, and leavening agents in processed cheeses, canned fish, baked goods, and processed meats. They control pH, stabilize proteins, and improve texture and water retention. JECFA set a group ADI of 70 mg/kg body weight (as phosphorus) for phosphates. EFSA's 2019 reassessment noted that phosphate additive intake could contribute significantly to total phosphorus exposure — a concern for kidney disease patients. Globally approved.
? Did You Know?
Beyond food, Sodium Phosphates is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Regulatory Analysis
Sodium phosphates (E339) share the regulatory framework applied to the entire group of food phosphate additives (E338–E452). EFSA's 2019 reassessment reduced the group ADI to 40 mg/kg body weight per day (as phosphorus) from the JECFA figure of 70 mg/kg, on the grounds that the original value was set before the significance of total dietary phosphorus burden — from both food additives and natural food phosphate — was fully characterized. EFSA flagged processed cheese and processed meat products, where phosphate additives are used at the highest concentrations, as the categories requiring closest monitoring. The 2019 opinion did not call for immediate prohibition but recommended that the European Commission consider whether current maximum levels in some food categories needed adjustment. The FDA and JECFA retain the higher group ADI, reflecting a difference in how dietary phosphate from non-additive food sources is weighted in the risk assessment.
Detailed Regulatory Assessment
European Union (EFSA)
Quantum satis in many categories; specific limits in others. EFSA 2019 raised concerns about total dietary phosphate intake.
Official EFSA LinkUnited States (FDA)
Widely used in processed foods
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Produced by neutralizing phosphoric acid with sodium hydroxide or sodium carbonate. The degree of neutralization determines which form is produced: monosodium phosphate (E339i, one sodium atom), disodium phosphate (E339ii, two sodium atoms), or trisodium phosphate (E339iii, three sodium atoms). Each has different pH and functional properties.
Applications Beyond Food
pH adjuster and buffering agent in personal care products.
Buffering agent, laxative (some forms), pharmaceutical excipient.
Detergents, water treatment, metal cleaning, flame retardants.
Cleaning products, TSP used as heavy-duty cleaner and paint prep.