2. PHOSPHATE/SODIUM PHOSPHATE
OVERVIEW
• SODIUM PHOSPHATE IS AN UMBRELLA TERM THAT REFERS TO MULTIPLE COMBINATIONS OF
SODIUM (SALT) AND PHOSPHATE (AN INORGANIC, SALT-FORMING CHEMICAL). FOOD-GRADE
SODIUM PHOSPHATE IS RECOGNIZED BY THE U.S. FOOD AND DRUG ADMINISTRATION (FDA) AS
SAFE FOR CONSUMPTION. IT IS OFTEN USED AS AN ADDITIVE IN PROCESSED FOOD
MANUFACTURING. IT’S ALSO AN INGREDIENT IN MANY HOUSEHOLD PRODUCTS AND
MEDICATIONS. FOR SOME PEOPLE, SODIUM PHOSPHATE MAY BE USED TO PREPARE THE BOWEL
PRIOR TO COLONOSCOPY.
3. PHOSPHATE/SODIUM PHOSPHATE
USES IN FOOD
• SODIUM PHOSPHATE CAN BE FOUND IN FAST FOOD, DELI MEAT, PROCESSED MEAT,
CANNED TUNA, BAKED GOODS, AND OTHER MANUFACTURED FOODS. IT SERVES A
VARIETY OF FUNCTIONS:
• IT THICKENS FOOD. IT STABILIZES THE TEXTURE OF PROCESSED FOODS, SUCH AS
MASHED POTATO MIXES.
• IT CURES MEAT AND MEAT PRODUCTS. IT HELPS TO KEEP DELI MEATS AND BACON
MOIST, AVOIDING SPOILAGE.
4. PHOSPHATE/SODIUM PHOSPHATE
USES IN FOOD
• IT’S A LEAVENING AGENT. IT HELPS DOUGH RISE IN COMMERCIALLY PREPARED CAKES AND
BREADS AND IN CAKE MIXES.
• IT’S AN EMULSIFYING AGENT. IT ACTS AS A STABILIZER TO KEEP OILAND WATER MIXED
TOGETHER IN CERTAIN TYPES OF FOOD, SUCH AS PROCESSED CHEESE.
• IT BALANCES PH LEVELS IN PROCESSED FOOD. IT STABILIZES THE BALANCE BETWEEN ACIDITY
AND ALKALINITY, EXTENDING SHELF LIFE AND IMPROVING TASTE.
5. PHOSPHATE/SODIUM PHOSPHATE
IS IT SAFE TO CONSUME?
•FOOD-GRADE SODIUM PHOSPHATE IS CATEGORIZED BY
THE FDAAS GRAS, WHICH MEANS “GENERALLY RECOGNIZED AS
SAFE.” THIS MAY BE BECAUSE THE AMOUNT OF SODIUM
PHOSPHATE ADDED TO PROCESSED FOOD, IS RELATIVELY LOW.
6. PHOSPHATE/SODIUM PHOSPHATE
SIDE EFFECTS FROM AN OVERDOSE OF SODIUM PHOSPHATE MAY INCLUDE:
• VOMITING
• HEADACHE
• REDUCED URINE OUTPUT
• BLOATING
• ABDOMINAL PAIN
• DIZZINESS
• IRREGULAR HEARTBEAT
• SEIZURE
7. ACCORD POWDER
ACCORD POWDER IS A FOOD ADDITIVE MOSTLY USED AS A
TENDERIZING POWDER FOR MEAT DISHES. IT IS A BLEND OF
PHOSPHATES THAT IS USED TO BIND MEAT AND RETAIN ITS
COLOUR, FLAVOUR AND MOISTNESS. IT IS COMMONLY USED IN
SAUSAGES, MEATBALLS AND OTHER MEAT PRODUCTS. THE
DOSAGE IS 0.3% OF THE MEAT WEIGHT.
8. ANISADO WINE
ITS USE IS MAINLY IN CURING MEATS FOR
PRESERVATION. THE NITRATE COMPONENT HINDERS
THE GROWTH OF BOTULISM (FATAL ILLNESS CAUSED BY A
TOXIN PRODUCED BY THE BACTERIUM), A BACTERIA, THAT
HELPS PRESERVE THE COLOR OF CURED MEAT.
9. CURING SALT
CURING SALT IS USED IN MEAT PROCESSING TO
GENERATE A PINKISH SHADE AND TO EXTEND SHELF
LIFE. IT IS BOTH A COLOR AGENT AND A MEANS TO
FACILITATE FOOD PRESERVATION AS IT PREVENTS OR
SLOWS SPOILAGE BY BACTERIA OR FUNGUS
