Food additives data book - wordpres

FUNCTION IN FOODS: Used as a buffer, emulsifier and sequestrant in food. Decreases cooked-out juices in meat products.
Used as a dietary supplement. Used to increase the pH of food products and stabilise the optimum pH
in a food system. Used in evaporated milks as a buffer, and also prevents gelation. Decreases setting
time in instant puddings. Used as a dispersant in producing a swelling of protein
TECHNOLOGY OF USE IN FOODS: pH of 1% aqueous solution at 25°C = 9.1. Store in air-tight containers, as extremely hygroscopic; store
in cool, dry vented areas. Avoid acids. When heated to decomposition, emits highly toxic fumes of
oxides of phosphorus and sodium
FOOD SAFETY ISSUES: Mildly toxic by ingestion. Skin and eye irritant, or on mucous membranes
LEGISLATION: USA:
FDA – GRAS if used in accordance with GMP.
5% phosphate in pickle; 0.5% phosphate in product; 0.5% in poultry products
Sodium monohydrogen phosphate 2:1:1 851