Salts obtained from sodium hydroxide and phosphoric acid are collectively called sodium phosphates. This food supplement is of completely synthetic origin and is not found in nature in any form.
In food products it is most often used as an antioxidant and preservative, although it also has the properties of an emulsifier and stabilizer. In addition, the substance also acts as an acidity regulator, as it affects the establishment and maintenance of a certain level of acidic environment in the product. It also has a moisture-retaining effect.
Having encountered code E339 in the selected food, the buyer can determine for himself that the product has been treated with sodium phosphates and decide whether it is worth buying and consuming. According to international standards and regulations, the substance is classified as a low-hazard food additive.
Methods for producing sodium phosphates in the laboratory
Today, there are several technologies for the extraction of sodium phosphates: using thermal phosphoric acid, superphosphate or acid obtained by the sulfuric acid method.
One of the methods involves carrying out a neutralization reaction of 25 percent phosphoric acid with a solution of soda ash. The resulting mixture is filtered, evaporated to a certain density and crystallized. If phosphoric acid has a saturation of more than 40%, the neutralization reaction is carried out at a temperature of 85-95 degrees Celsius.
Superphosphates are treated with sodium sulfate solution. The resulting substance is monosodium phosphate, which is filtered in an acidic solution from the insoluble residue and released calcium sulfate, and then also evaporated or granulated in a spray dryer.
Chemical properties of the substance
The additive appears as a white powder in granules or crystals. It is not sensitive to thermal effects and is highly soluble in.
The substance E339 is used as a thickener, as it has the ability to regulate the viscosity of the mixture and improve its texture. As a stabilizer, the E339 additive participates in the formation of the consistency of the product, helps improve it and preserve it unchanged, and protects food from burning during heat treatment. Sodium phosphates have also found their use as emulsifiers, since one of their properties is the ability to create mixtures together with initially immiscible substances, for example, a mixture of oil and water.
Types of dietary supplement
These types of sodium phosphates are commonly used in the food industry;
- 1-substituted sodium orthophosphate (E339i);
- 2-substituted sodium orthophosphate (E339ii);
- 3-substituted sodium orthophosphate (E399iii).
Their chemical formulas differ from each other, but the substances have a similar effect. Therefore, if you see one of these symbols on a product package, you can be sure that sodium phosphates were used in it.
Application in production
The main purpose of the substance is to improve the properties of food products, therefore the food industry is the main “consumer” of this component. It can be found in the following compositions:
- bakery and confectionery products;
- dairy products and;
- soft drinks;
- dry soups, sauces, pastes, bouillon cubes and other instant products;
- cheeses and;
- meat and fish products;
- dry baking powder and baking mixes;
- biscuits and cakes.
It is especially common in sausages and frankfurters, meat and fish: the substance works as a moisture-retaining component, so in this way it is possible to preserve products without loss of moisture and, accordingly, weight.
It was also widely used in the production of detergents and powders until the 1960s. However, due to the excessive release of nitrogen and phosphorus compounds into water bodies, the quality of waste water, which goes further into water supply systems and released into the natural environment, began to deteriorate significantly, which could harm the aquatic ecosystem. For this reason, restrictions and prohibitions began to appear on the use of substances in such products, and today they are practically not used in the manufacture of powders and detergent products.
Sodium phosphates are also used in the pharmaceutical industry - they are added to laxatives, since the substance has the corresponding effect at a certain dosage.
Impact on the human body, possible harm from consumption
The laxative effect of the substance is known to both doctors and chemists. Products that contain it in their composition should be present in the human diet in limited quantities so as not to provoke a corresponding reaction in the digestive tract.
As for other possible dangers of the E339 food additive, these include the likelihood of diseases of the gastrointestinal tract: gastritis, ulcers, pancreatitis. However, to date, the connection between substance use and these disorders has not been officially confirmed.
The results of studies conducted on laboratory animals indicate that sodium phosphates contribute to disruption of absorption in the body, leaching it from bone tissue and tooth enamel.
In some cases, detergents and powders containing E339 cause allergic reactions in the form of skin rashes and redness.
In children, consumption of products containing this component can cause nervous disorders: impaired concentration, aggression, anxiety, hyperactivity, motor restlessness. For them, you should limit the amount of food containing E339.
According to some unconfirmed data, sodium phosphates have an oncogenic effect, that is, they can cause cancer of the digestive tract. Apart from possible treatment for constipation, nothing is known to date about the benefits of the substance for human health.
While manufacturers follow the path of reducing the cost of food products, additives with the code “E”, including E339, will be indicated on the labels of various foods. The component is used as an anti-caking agent, emulsifier, antioxidant and thickener: it helps improve the taste and texture of food, while it is a cheap and profitable ingredient for manufacturers.
Sodium phosphates are substances with an extremely low level of danger to humans; their use is permitted in Ukraine, Russia and the countries of the European Union. Apart from the threat of disruption of calcium metabolism in the body, no other information about possible harm to health has yet been officially confirmed. Nevertheless, research on the effects of sodium phosphates on humans continues today.
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.
general characteristics
E339 combines sodium salts obtained from phosphoric acid and sodium hydroxide. The substance is resistant to high temperatures and dissolves well in water. It has a pleasant, sour taste and is odorless. It appears as a white powder in crystalline or granular form.
Sodium phosphates include three compounds:
- 1-substituted sodium orthophosphate (E339i, monosodium phosphate);
- 2-substituted sodium orthophosphate (E339ii, disodium phosphate);
- 3-substituted sodium orthophosphate (E339iii, trisodium phosphate).
The additive is produced artificially. The following materials are used:
- thermal phosphoric acid;
- acids extracted by the sulfuric acid method;
- superphosphates.
Phosphoric acid is neutralized with a solution of soda ash. The resulting substance is subjected to filtration, evaporation and granulation. The second method is to treat superphosphates with sodium sulfate solution. The extracted mixture is filtered, evaporated and crystallized.
Purpose
Sodium phosphates are known for their wide functionality. The additive improves the texture and consistency of raw materials, controls the pH level, increases resistance to heat treatment, and acts as a binder. E339 is an emulsifier, acidity regulator, stabilizer, antioxidant, binding and humectant.
Impact on the health of the human body: benefits and harms
Sodium phosphates are recognized as a low-hazard substance. The amount of E339 that is added to products does not cause serious harm to health. Safe dosage is up to 70 mg per kilogram of weight. However, regular use of the supplement in large doses can cause negative consequences.
Sodium phosphates are included in medications to combat constipation. The substance has a laxative effect. The additive also serves as a source of phosphorus, which is used by manufacturers of dietary supplements and sports drinks.
According to animal studies, E339 supplement interferes with the normal absorption of calcium and leaches it from enamel and bones. It is recommended that children use the substance with caution, otherwise nervous disorders (aggression, increased activity and anxiety) may occur.
The use of washing powders and detergents that contain E339 can cause skin rashes, redness and other allergic reactions. Sodium phosphates can disrupt the digestive system and kidneys. Large doses of the substance provoke ulcers, pancreatitis, gastritis. Dehydration and electrolyte imbalance may occur.
Usage
Due to their great functionality, sodium phosphates are actively used in the food industry. The substance effectively fixes the green color, so it is often used for processing green vegetables. In dairy products, the additive helps improve heat resistance. As part of minced meat and fish, it retains moisture, prevents fat oxidation and makes the finished product more juicy. E339 serves as an emulsifier, acidity regulator, and stabilizing agent.
Products containing sodium phosphates:
- milk, cream;
- butter, margarine;
- cheeses (including processed cheeses);
- bakery products;
- carbonated drinks;
- candies, cupcakes and cookies;
- ice cream and popsicles;
- salt;
- alcoholic beverages;
- glazed fruits;
- potato;
- fish.
Application of the additive in other industries:
- medicine (as part of laxatives, bowel cleansers);
- metallurgy (to prevent corrosion and degrease metals);
- household chemicals (as a component of descaling preparations, bleaches, detergents, water softeners);
- production of fertilizers.
Table. The norm for the content of food additive E339 sodium phosphates in products according to SanPiN 2.3.2.1293-03 dated May 26, 2008
|
Food product |
Maximum level of E339 content in products |
|
Sterilized milk |
|
|
Concentrated milk with dry matter content less than 28% |
|
|
Concentrated milk with a solids content of more than 28% |
|
|
Powdered and skimmed milk powder |
|
|
Pasteurized and sterilized cream |
|
|
Whipped cream and its analogues with vegetable fat |
|
|
Young cheeses |
|
|
Processed cheeses and their analogues |
|
|
Dairy-based chocolate and barley drinks |
|
|
Sour butter |
|
|
Sandwich margarines |
|
|
Ice cream (except cream and milk), fruit ice |
|
|
Desserts, including milk-based (ice cream) |
|
|
Desserts, powdered dry mixes |
|
|
Fruit products, glazed fruits |
|
|
Potato processing products, including frozen, chilled and dried |
|
|
Potatoes, pre-fried and frozen |
|
|
Bakery and flour confectionery products |
|
|
Sugary confectionery |
|
|
Powdered sugar |
|
|
Dry mixtures based on flour with the addition of sugar, baking powder for baking muffins, cakes, pancakes, etc. |
|
|
Pasta |
|
|
Whipped batter, fermented batter, beaten egg omelet mixture, liquid breading |
|
|
Cereal products produced using extrusion technology, breakfast cereals |
|
|
Specialty food products |
|
|
Meat products |
|
|
Unprocessed fish and fillets |
|
|
Frozen crustacean products |
|
|
Minced fish "surimi" |
|
|
Fish and shrimp paste |
|
|
Frozen minced fish and products made from it |
|
|
Canned crustaceans |
|
|
Dry egg products (melange, white, yolk) |
|
|
Soups and broths (concentrates) |
|
|
Beverage clouders |
|
|
Specialized drinks for athletes, artificially mineralized soft drinks |
|
|
Drinks based on plant proteins |
|
|
Liquor products |
|
|
Cider (apple and pear) |
|
|
Tea and herbal teas, dry and instant |
|
|
Salt and salt substitutes |
|
|
Syrups (decorative coatings) flavored for milkshakes, ice cream, syrups for pancakes, pancakes and Easter cakes |
|
|
Glazes for meat and vegetable products |
|
|
Biologically active food additives |
According to TI |
|
Human milk replacer for healthy children of the first year of life |
|
|
Complementary feeding products for children of the first year of life and up to three years of age |
|
|
Nutritional formulas for healthy children over five months |
|
|
Cereal-based baby products |
Legislation
The use of sodium phosphates in industry is regulated by regulations and is permitted in the Russian Federation, Ukraine and European countries.
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. Let's dissolve 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.
| 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 down 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. The treatment is carried out by spraying the solution.
| 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, enamel containers |
| Sodium phosphate (% by weight) | 0,18-0,70 | 3,50 | 0,50 | 0,35 | 0,15-0,30 |
| Caustic soda (% by weight) | - | - | - | 0,10 | 0,32-0,65 |
| Soda ash (% by weight) | 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 it and dry it on grid shelves. 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. A well-degreased surface is evenly moistened 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 additive 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.
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.
International synonym - 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);
- bakery products, 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 consumption 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 phosphates adversely affect the digestive system. Due to the absorption of water from the intestines, the substance can cause dehydration, impaired kidney function, 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. Hyperactivity and increased aggressiveness are noted as a side effect.
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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 the composition of the blood, and provoke serious diseases.
But for some reason, no one raised the issue of banning sodium phosphates in food products, citing the fact that the substance is added in small quantities.
The consumer is forced to rely on the integrity of the manufacturers.
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