Sodium phosphates

File:Monosodium phosphate.png File:Disodium hydrogen phosphate.png File:Trisodium phosphate.png

Sodium phosphate is a generic term for the salts of sodium and phosphate. They are:

• Monosodium phosphate (H₂NaO₄P)
• Disodium phosphate (HNa₂O₄P)
• Trisodium phosphate (Na₃O₄P)

Use

Sodium phosphates are a only used as food additives. Sodium phosphates are added to many foods as an emulsifier to prevent oil separation. Some examples are processed cheeses, processed meats, ready-made meals and tinned (canned) soups. Sodium phosphates are also commonly added to powdered soups, boullions and gravy mixtures.

Sodium phosphates can also be used as a leavening agent. Some examples of these foods include the batter coating on breaded fish or chicken, and commercially baked cakes.

Adding sodium phosphates to food increases the shelf life of the food, maintaining the texture and appearance of the food.

Sensitivity or intolerance

Some people may be unable to tolerate eating foods containing sodium phosphates. A reaction to sodium phosphate may be the result of a condition called hypocalcaemia, a deficiency of calcium in the blood which results in an electrolyte disturbance. Symptoms of a reaction may include headache, stiff neck and shoulder muscles, foot cramps and sudden onset of fatigue. These symptoms may be alleviated by taking a calcium-based antacid or other form of calcium supplement and drinking lots of water.