Sodium phosphates. Sodium phosphates (E339)

Sodium phosphate (E339iii, TSP, trisodium phosphate, sodium triphosphate, trisodium phosphate, sodium orthophosphate) – salt of orthophosphoric acid

Physicochemical characteristics.

Sodium phosphate has three varieties:

1) Formula Na 3 PO 4 (E339iii, TSP, anhydrous sodium phosphate). Appearance: colorless crystals. Melting point 1340°C. Density: 2.536 g/cm3. Loss on ignition no more than 2% (120°C for 2 hours, then 800°C for 30 minutes). Substances insoluble in water are no more than 0.2%.

2) Formula Na 3 PO 4 ×H 2 O (E339iii, TSP, sodium phosphate monohydrate). Appearance: colorless crystals or granules. Easily soluble in water; insoluble in ethanol. Loss on ignition no more than 11% (120°C for 2 hours, then 800°C for 30 minutes). Substances insoluble in water are no more than 0.2%.

3) Formula Na 3 PO 4 × 12 H 2 O (E339iii, TSP, sodium phosphate dodecahydrate). Appearance: colorless trigonal crystals. Contains small amounts of sodium hydroxide. Melting point in water of crystallization is 73.4°C. The onset temperature of decomposition is 100°C, complete decomposition is not achieved even at 200°C. Decomposes into sodium phosphate and water. Density 1.64 g/cm3. Soluble in water. In water it is almost completely hydrolyzed into Na 2 HPO 4 and NaOH and has a strongly alkaline reaction. Normally soluble in carbon disulfide. Loss on ignition no more than 45-58% (120°C for 2 hours, then 800°C for 30 minutes). Substances insoluble in water are no more than 0.2%.

The pH value of 1% aqueous solutions is from 11.5 to 12.5.

Sodium phosphate has relatively low solubility at room temperature. It dissolves even worse in salty and acidic water. Therefore, in food production, when preparing marinades, the source water is heated, sodium phosphate or a mixture of phosphates is first dissolved, and then, after cooling, other ingredients (table salt, etc.) are added.

Conversion of sodium phosphates to phosphoric anhydride

Name of food additive Conversion factor
Phosphoric anhydride P 2 O 5 1,000
Sodium phosphate anhydrous Na 3 PO 4 (E339iii) 2,31
Sodium phosphate monohydrate Na 3 PO 4 ×H 2 O (E339iii) 2,56
Sodium phosphate dodecahydrate Na 3 PO 4 × 12 H 2 O (E339iii) 5,35

Sodium phosphate is not considered to be a direct preservative. It is considered to be a mild bacteriostatic, because it slows the growth of some gram-positive bacteria: Leuconostoc carnosum, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Bacillus stearothermophilus, Bacillus brevis, Bacillus subtilis, Bacillus sphaericus, Bacillus sp., Micrococcus luteus, Corynebacterium glutamicum, and has little effect on gram-negative bacteria: Salmonella typhimurium, Salmonella enteritidis, Escherichia coli.

Application.

Technical trisubstituted sodium phosphate used as a component of detergents, surfactants in the production of cement and when drilling wells; in drilling fluids as part of a complex polymer additive to low-grade clays and powders.

Trisubstituted sodium phosphate for food used as a buffering agent, sequestrant, emulsion stabilizer.

Processing meat and meat products with sodium phosphate solutions leads to a change in pH inside the product. As a result, a change in the electrostatic forces between actin and myosin occurs, and sequestration of metal cations occurs - the formation of complex compounds through the binding of phosphates and metal cations (for example, Ca 2+, Mg 2+, Fe 2+, Fe 3+). The processed product is less susceptible to moisture loss, the development of gram-positive bacteria, and oxidative rancidity. In addition, processed meat products are able to retain water, which was initially absent from the meat and was introduced by some technological method.

Recipe for treating chicken thighs with E339iii solution to improve color and smell.

Sodium phosphate can be used to improve the sensory properties of chilled chicken thighs stored at +2°C. To do this, prepare an aqueous solution of sodium phosphate with a concentration of 10-12%. The weight of chicken thighs to the volume of solution is 1:4. The thighs are immersed in the solution at a temperature of +20°C for 15 minutes. After treatment with the solution, chicken thighs are stored at +2°C. As a result of the treatment, chicken thighs on the day of treatment have better color and smell than untreated chicken thighs. But after seven days of storage, the color, smell and taste of treated chicken thighs are worse than untreated chicken thighs.

Sodium phosphate is included in solutions for disinfection and washing of equipment at enterprises producing canned fruits and vegetables, dried fruits, vegetables and potatoes, sauerkraut and pickled vegetables, as well as those processing meat, fish and milk.

Sanitary regulations allow the use of sodium phosphate for the purposes and concentrations indicated in the table below. Processing is carried out by spraying the solution.

Composition of solutions for washing and disinfection using sodium phosphate

Washing object Stainless steel equipment steel or other tin-plated metal Tables, doors, floors, window sills Equipment made of aluminum Equipment that comes into contact with hot milk (except those made of aluminum) - for removing milk stones Glass pipelines, jars, bottles, enameled containers
Sodium phosphate (% by weight) 0,18-0,70 3,50 0,50 0,35 0,15-0,30
Caustic soda (% by mass) - - - 0,10 0,32-0,65
Soda ash (% by mass) 0,05-0,20 1,00 0,50 0,50 -
Liquid glass (% by mass) 0,25-0,10 0,50 1,70 0,05 0,03-0,05

Sodium phosphate is allowed for use in the catering departments of preschool institutions (nurseries, kindergartens, kindergartens).

To do this, the dishes are thoroughly cleaned of food residues, washed in hot water (temperature 50 - 60 °C) with the addition of sodium triphosphate at the rate of 100 - 200 g per 10 liters of water. Then pour boiling water over and dry on the shelves-grids. Spoons and forks are washed in the same way as tableware, and then immersed in boiling water for 15 minutes. Tea utensils are washed separately from tableware in two waters at a temperature of 50 - 70 °C.

Sodium phosphate is used in solutions for treating the inner surface of water pipes before applying paint and varnish coatings, such as: KORS copolymer (TU 38-103118-72), XC-720 paint (TU 6-10708-74), XC-710 enamel (GOST 9355 -81), polystyrene resin KORS (TU 38-30322-81), etc. Including using a filler consisting of 10 - 15% aluminum powder PAP-2 (GOST 5494-71).

The essence of the treatment is degreasing by immersion in stationary baths. Degreasing is carried out at a temperature of 70-90 °C. The duration of degreasing depends on the amount of contaminants and usually ranges from 3 to 10 minutes. The quality of degreasing is checked by external inspection. Well degreased surface is evenly wetted with water. If there are residual grease contaminants, water collects in drops on the metal surface.

Sodium phosphate is included in the solutions recommended by the Ministry of Emergency Situations for the sanitary treatment of property that has been contaminated with spore-forming bacteria. Such property includes: face parts of gas masks, protective raincoats, rubber gloves, rubber boots, cotton clothing, tarpaulins.

The treatment solution consists of sodium phosphate and sulfanol (3.5 and 2 kg per 450 liters of water, respectively). The duration of disinfection should be 1 hour. Processing is carried out in containers using the boiling method. In this case, the design of the containers used must ensure that property does not float up. After processing and draining of the solutions, the property is washed first with hot and then with cold water. Washing can be done in a boiling container. The treated property is dried in the summer in dry weather in the open air, in winter and in rainy weather any tents or enclosed spaces are used.

At machine-building enterprises, parts arriving for assembly are cleaned and washed of foreign particles, oil, traces of coolant or preservative coating.

As a detergent for aluminum parts, use a solution containing: sodium phosphate 30 g/l and soda ash 30 g/l.

Sodium phosphate is used to meet the requirements of water chemistry during the operation of electrode boilers. Sodium phosphate additives are added to the water that enters the boiler. This additive reduces the electrical resistivity of water by reducing scale to standardized values. In this way, the energy efficiency of the boiler is maintained, and the time between repairs is increased.

The amount of sodium phosphate added depends on the composition of the initial feed water of the boiler, as well as on the operating mode (hot water, steam) of the boiler and its design features. The amount of additive is calculated based on theoretical calculations and subsequent experimental testing.

Corrosion products during boiler operation are formed not only during boiler operation, but also during periods of boiler shutdowns for repairs or shutdowns due to accidents. To avoid this, boilers must be preserved. One of the preservation methods is to fill the internal volume of the boiler with sodium phosphate solution. The concentration of sodium phosphate depends on the composition of the water. For condensate - 5 kg/m3; for water containing up to 3 g of salt per 1 kg of water - 20 kg/m3.

Sodium phosphate is used in everyday life to remove scale from dishes. To do this, use 20–30 g of powder, pour it into a dirty container, add hot water and boil for 1–2 hours, after which the scale can be easily scraped off with a brush and rinsed thoroughly with clean water several times. If the scale is not removed immediately, the treatment must be repeated.

The introduction of sodium phosphate into concrete mixtures improves the workability of the mixtures and increases the strength of concrete. The addition of trisodium phosphate in an amount of 0.5% by weight of cement increases the strength of concrete (at 28 days) by 20%.

This additive reduces the volume of open pores and increases the volume of closed pores, which significantly increases the water resistance and frost resistance of concrete. The addition of trisodium phosphate in an amount of 0.5% by weight of cement changes the water resistance of concrete from grade B-2 to grade B-4, and frost resistance increases by more than 2 times.

Receipt.

Sodium phosphate is synthesized by condensation with phosphoric acid.

Sodium salts of orthophosphoric acid, also known as sodium orthophosphates, have been successfully used in the food industry for a long time. On many food products today you can read what they contain E339 – stabilizer, emulsifier and antioxidant rolled into one, which is a colorless or white crystalline powder. Sodium orthophosphates are highly soluble in liquids, creating an alkaline environment, have increased resistance to high temperatures and can enhance the properties of natural antioxidants.

What are the benefits of E339 and where is this additive used?

Initially, sodium orthophosphates were widely used in the chemical industry, being an integral part of all kinds of detergents and cleaning products. However, practice has shown that after the end of the chemical reaction, an insoluble precipitate is formed in the water, and thus the E339 additive becomes a source of serious environmental problems. Exactly because of this reason many countries around the world today have stopped adding sodium orthophosphates to detergents, however, this substance is still very actively used in the food industry.

First of all, E339 is added to baked goods, sweets and candies to minimize oxidative processes. For the same reason, sodium orthophosphates are now included in many dairy products, which increases their shelf life by at least doubling. It is also worth noting that E339 contains all sorts of semi-finished products and, in particular, breakfast cereals, soups in bags, granulated teas, when steaming which the task is to obtain a homogeneous mass of substances that often separate upon contact. In addition, to preserve freshness and natural taste, sodium orthophosphates are often added to meat and fish, as well as various types of canned food. This stabilizer can also be found in some carbonated drinks, which are replete with chemical dyes and all kinds of food additives.

Why are sodium orthophosphates harmful to humans?

Using the example of environmental pollution with insoluble sediments, it is not difficult to assume that something similar happens in the human body. This is true, because the by-products obtained when various substances come into contact with E339 turn into waste, which is not so easy to get rid of. In addition, sodium orthophosphates themselves are very harmful to human health, as they contribute to the leaching of potassium from the body. As a result, teeth and nail plates are destroyed, and bones become brittle and brittle.

Products containing sodium orthophosphates can disrupt mineral metabolism in the body or cause serious digestive problems, including prolonged diarrhea. It has also been proven that sodium orthophosphates are a fairly powerful carcinogen, and eating food that contains such an additive can lead to the development of cancer. However, the maximum permissible dose of E339 in food has not yet been determined.

SODIUM PHOSPHATES

orthophosphates, pyrophosphates (diphosphates) and condenser. sodium phosphates. Crystallic. or glassy in-va, well sol. in water, form (see tab. 1.2). Orthophosphate Na 3 PO 4 , dihydro orthophosphate NaH 2 PO 4 and hydroorthophosphate and t Na 2 HPO 4 receive interaction. H 3 RO 4 with Na 2 CO 3 or NaOH with the last. crystallization of salts and drying them to anhydrous salts or crystalline hydrates NaH 2 PO 4. H 2 O, Na 2 HPO 4. 12H 2 O and Na 3 PO 4. 12H 2 O. The latter is also obtained by heating AlPO 4 with Na 2 CO 3 at 900 o With the last. leaching with water and crystallization from the solution.

P i r o f o s f a t Na 4 P 2 O 7 is polymorphic; trihydro-NaH 3 P 2 O 7 , dihydro-Na 2 H 2 P 2 O 7 and hydropyrophosphates Na 3 HP 2 O 7 decompose above 250 o C with the formation of condensed hydrophosphates. Obtained by neutralization of H 4 P 2 O 7 with alkali, dehydration of hydroorthophosphates Na, Na 3 HP 2 O 7 x x 9H 2 O by acidification of Na 4 P 2 O 7 hydrochloric solution.

Tab. 1.- PROPERTIES OF ORTHO - AND SODIUM PYROPHOSPHATES

a WITH loss of water, complete dehydration at 100 °C. b > Complete dehydration at 95 °C. V Complete dehydration. g C> loss of 5 water molecules. d Loses 1 molecule of water, not melting.

Tab. 2.-CHARACTERISTICS OF CONDENSED SODIUM PHOSPHATES


Condensed N. f. (old name: sodium metaphosphates) contain the group (PO 3) -. Polyphosphates have a linear chain structure, cyclophosphates (NaPO 3) n, Where n = 3,4,12-cyclic.

The structure of Na polyphosphates is determined by the conditions of their preparation. Heating NaH 2 PO 4 at 500°C produces water-insoluble Maddrela. When the NaH 2 PO 4 melt is dehydrated at high temperatures, Graham's salt is formed - a hygroscopic water-soluble glass. If melted the mass is kept at 550-560°C and a seed is added, then Currol’s salt is obtained, a polyphosphate with a fibrous structure that is limitedly soluble in water. In industry, tricyclophosphate Na 3 P 3 O 9 is obtained by dehydration of NaH 2 PO 4 at 500 to 600°C or by calcination of Na 4 P 2 O 7 with NH 4 Cl, hydrates by evaporation of solutions with equimolar contents of Na 2 O and P 2 O 5 .

Tetracyclophosphate Na 4 P 4 O 12 can have a chair or bath conformation. Anhydrous salt is known only in the bath conformation. Na tetracyclophosphate is obtained by heating. equimolar amounts of NaH 2 PO 4 and H 3 PO 4 at 400°C with sequence. slow cooling of the melt. The resulting Na 2 H 2 P 4 O 12 is neutralized with NaOH solution. Dr. The method consists in neutralizing the H 4 R 4 O 12 solution with alkali to pH 7 while cooling.

Oligomeric triphosphate Na 5 P 3 O 10, which has a linear chain structure, exists in two modifications, transition temperature II I 417°C. Formed by melting a mixture of Graham's salt with Na 4 P 2 O 7 followed by. slow cooling, dehydration of a mixture of Na 2 HPO 4 and NaH 2 PO 4 at 350-400°C (form II) or at 500-550°C (I). The amount of triphosphate is 70% of all alkaline phosphates produced in the industry.

N. f. used as components of detergents, as water softeners, for cleaning metals, surfactants in the production of cement and when drilling oil wells. Synthetic materials have a particularly good cleaning effect. detergents with the addition of sodium triphosphate (10-50%). To eliminate water hardness, dehydrated NPs are used, forming complexes with Mg, Ca, Ba and other metals. N. f. used in ore dressing, in the production of phosphate glasses, paints, etc. as additives or feedstock, as a textile auxiliary. in-va, in food. industry (dough leavening agents, for homogenizing and improving the consistency of cheeses, sausages, condensed milk), in photography (developer components), in electrolytic. processes, etc.

Lit.: Corbridge D., Phosphorus. Fundamentals of chemistry, biochemistry, technology, trans. from English, M., 1982; Comprehensive inorganic chemistry, ed. by J.C. Bailar, A. F. Trotman-Dickenson, v. 1, Oxf., 1973. L. N. Komissarova, P. P. Melnikov.


Chemical encyclopedia. - M.: Soviet Encyclopedia. Ed. I. L. Knunyants. 1988 .

See what "SODIUM PHOSPHATE" is in other dictionaries:

    Sodium salts of phosphoric acids, eg. Na3PO4 orthophosphate, Na4P2O7 pyrophosphate, condensed (NaPO3)n. Crystals or glassy substances. Dissolves in water. Detergent components, water softeners, textile auxiliaries... ... Big Encyclopedic Dictionary

    The following sodium phosphates are known: Sodium dihydrogen phosphate NaH2PO4 Sodium hydrogen phosphate Na2HPO4 Sodium orthophosphate Na3PO4 Application Used for buffer solutions for various purposes, as emulsifiers in the food industry ... Wikipedia

    Sodium salts of phosphoric acids, for example Na3PO4 orthophosphate, Na4Р2O7 pyrophosphate, condensed (NaPO3)n. Crystals or glassy substances. Dissolves in water. Detergent components, water softeners, textile auxiliaries... ... encyclopedic Dictionary

    Sodium salts of phosphoric acids, for example Na3PO4; see Phosphates, Sodium phosphates... Great Soviet Encyclopedia

    Sodium salts of phosphorus to t, for example. Na3PO4 orthophosphate, Na4P2O7 pyrophosphate, condensed (NaPO3)n,. Crystals or glassy in va. Dissolves in water. Detergent components, water softeners, textile aids. in va. N. f. apply... Natural science. encyclopedic Dictionary

Sodium phosphate (colloquially, correctly: sodium phosphate, orthophosphate, bone phosphate or Na 3 PO 4) is a white hygroscopic medium salt, thermally stable and melting without decomposition (at temperatures of 250 degrees and above). It dissolves in water, creating a highly alkaline environment.

Sodium phosphate is obtained by exposure to alkali (neutralization), by dehydration of sodium hydrogen orthophosphates.

Used as emulsifiers and pH regulators, as well as anti-caking agents. Sodium phosphate is used by manufacturers. Triphosphate is especially often used, of which powders can contain up to 50%. To (eliminate hardness) use dehydrated substances that form a complex with a number of metals (magnesium, calcium, barium, etc.). Sodium phosphate (technical, under the brand name “B”) is used in the manufacture of glass, paints, and in ore dressing. But Na 2 HPO 4 .12H 2 O (food grade, under the “A” brand) is used primarily in the food industry as a leavening agent. It improves the consistency of condensed milk, cheeses, and sausages. Sodium phosphate is used for electrophoresis (electrolytic processes) and in photography (as a developer component).

Let's take a closer look at orthophosphates.

Sodium tripolyphosphate is produced under two markings: “A”, “B”. It is packaged only in special MKR-1 containers and transported in equipped (special) mineral carriers. Expiration date unlimited.

Trisodium phosphate (sodium phosphate, trisubstituted) is used in the food, pulp and paper industries, energy, production of powders, cleaning pastes, dishwashing detergents and as a surfactant in cement production. When drilling it is included as a polymer additive. Trisodium phosphate perfectly degreases the surface of any equipment, so it is in demand for cleaning. Outwardly similar to scales (crystals) with alkaline properties, non-flammable. It ranks second in terms of impact on the human body.

A completely logical question: “With such widespread use, does sodium phosphate cause harm to our body?”

Antioxidant (on labels it is listed as E-300 (and up to E-339) helps preserve color, avoids bitterness and protects against oxidation. This can be either a natural compound (vitamin E, ascorbic acid, familiar to everyone), or chemically synthesized, not found in nature. Added to emulsions containing oils (for example, mayonnaise, ketchup). In addition to the properties of an emulsifier and stabilizer, Na 3 PO 4 is a water-retaining agent, complexing agent, stabilizer. For example, in large-volume baked goods (bread factories, bakeries) it is extremely important high rise of the dough, and with a porous and light structure. It is here between and the salt of phosphoric acid that ultimately gives the desired effect. Modification E-450 (SAPP, sodium pyrophosphate) is especially popular. This baking powder allows for excellent rise of the dough (maximum in comparison with analogues), preserved even after baking. Added to muffins, flatbreads, gingerbreads, pizza, cakes. Recommended for preparing almost any dough (frozen yeast, whipped, crumbly shortbread).

The buffering properties of E-450, as well as the ability to bind calcium, are used in dairies. Pyrophosphates have a specific effect on casein - it opens, swells and acts as an emulsifier, which is convenient when preparing puddings, imitation dairy products, and desserts. Condensed milk, obtained by extracting water, also cannot do without the stabilizer salt DSP (disodium phosphate).

In the meat industry, thanks to the emulsifiers we discuss, the overall yield of products is significantly increased while simultaneously stabilizing the consistency and improving the color.

It is better to limit the use of products containing sodium phosphates (or prepared with their use), since the rapid binding of calcium leads to a deficiency of the latter in the body. In addition, this substance is part of laxatives, so an excessive amount of sausage can disrupt the functioning of the gastrointestinal tract.

Milk and ice cream, sausages and vegetables, carbonated drinks and processed cheese... It is difficult to find a product that does not contain antioxidant E 338. Can we conclude that the supplement is safe? Or even useful?

Let's try to figure it out.

The main name of the substance is sodium phosphates E 339 ( GOST R 52823-2007). The digital index (another spelling E–339) indicates the European code assigned to the food additive.

An international synonym is Sodium phosphates.

There are names:

  • food grade monosodium phosphates;
  • sodium orthophosphates;
  • sodium phosphate;
  • Phosphate de sodium (French name);
  • Mononatrium-phosphat, Natriumdihydrophosphat (German synonyms).

Type of substance

Sodium phosphates are the common name for a number of sodium salts:

  • 1-substituted E 339 (i), monosodium phosphate, formula NaH 2 PO 4 (anhydrous) or NaH 2 PO 4 ∙H 2 O (aqueous);
  • 2-substituted E 339(ii), disodium phosphate, formula Na 2 HPO 4;
  • 3-substituted E 339(iii), trisodium phosphate, formula Na 3 PO 4.

All types are used in the food industry as a synergist, acidifier, and color fixative.

The additive is obtained mainly from thermal phosphoric acid grade A (food grade) by neutralizing it with alkalis. Caustic or carbonic soda acts in this capacity.

Properties

Index Standard values
Color white
Compound phosphoric acid salt
Appearance powder, granules or crystalline substance
Smell absent
Solubility good in water; do not dissolve in ethanol
Main substance content from 92 to 98%
Taste pleasantly sour
Density not constant
Other the anhydrous form is hygroscopic; heat resistant

Package

Sodium phosphates are packaged in thick plastic bags and sealed to ensure tightness. Then they are placed in grocery or paper three-layer bags, which are stitched with linen threads.

The weight of one bag should not exceed 25 kg.

It is allowed to use other containers that are safe for contact with food.

Application

Sodium phosphates are recognized as safe.

In the food industry, antioxidant E 339 is used as an emulsifier, consistency stabilizer, binding agent, and acidity regulator. In dairy products, the additive is used to increase their resistance to heat.

Sodium phosphates are effective as a green color fixative. The substance is used to treat green vegetables before heat treatment.

The list of products in which the food additive E 339 can be found is impressive:

  • milk (powdered, concentrated, sterilized), milk drinks;
  • cream, including vegetable fat;
  • young and processed cheeses;
  • butter;
  • margarines;
  • ice cream (except cream and milk), fruit ice, sorbets;
  • glazed fruits;
  • potatoes (frozen, chilled, dry mashed);
  • baked goods, muffins, cookies, dry mixes for baking;
  • candies;
  • pasta;
  • unprocessed fish, fish fillets and pastes;
  • carbonated, instant tea;
  • liquor products;
  • salt and its substitutes;
  • instant soups.

In the production of minced meat and fish, sodium phosphates are added to retain moisture during cooking, prevent fat oxidation and produce a juicier finished product.

Unscrupulous producers of meat and fish products use the additive E 339 to increase the weight of the product. There are known cases when the share of synthetic additives was 25% of the total amount of minced meat!

Signs of excess sodium phosphate dosage include a metallic or astringent taste and a “soapy” cut.

Antioxidant E 339 as a source of phosphorus is included in dietary supplements and sports drinks.

Alternative uses:

  • Medicine: component of laxatives and antacids, drugs for bowel cleansing before examinations. In the United States, sodium phosphates are approved for intravenous administration to ensure mineral balance in the blood. In Russia they do not have such permission.
  • Household chemicals: detergents, water softeners and descaling agents, bleaches.
  • Metallurgical industry: metal degreasing, corrosion prevention.
  • Fertilizer production.

Benefits and harms

Opinions about harm and benefit are contradictory.

Food additive E 339 is approved for use in almost all countries. Belongs to hazard class 4 ( low-hazard substance). The permissible daily intake is not described. It is believed that daily consumption of no more than 70 mg of antioxidant per kg of body weight is safe for health.

Some researchers (for example, the Kedr group) associate the use of sodium phosphates with the occurrence of cancer. Official sources do not confirm this data.

A fact against which there is no scientific objection: sodium phosphate adversely affects the digestive system. Due to the absorption of water from the intestines, the substance can cause dehydration, disruption of the kidneys, and an increase in the level of electrolytes in the blood.

Caution should be exercised when giving foods containing phosphates to children.

Possible allergic rashes may not be the most serious problem. As a side effect, hyperactivity and increased aggressiveness are noted.

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Main manufacturers

Food grade sodium phosphates produce:

  • Group of companies "NORD" (head office in St. Petersburg);
  • Voskresensk phosphoric acid plant;
  • Kazphosphate (Kazakhstan);
  • CHEMICO GROUP (China).

Scientists around the world are demanding a ban on the use of phosphoric acid and its salts in washing powders: additives destroy cell membranes, change blood composition, and provoke serious diseases.

But for some reason, no one raised the issue of banning sodium phosphates in food, citing the fact that the substance is added in small quantities.

The consumer is forced to rely on the integrity of the manufacturers.