Other names for the additive (synonyms)
General Information
Disodium phosphate (additive E339(ii)) is a subtype of E339 (sodium phosphates) and is used in the food industry as an emulsifier, moisture-retaining agent, and stabilizer.
Its chemical formula is Na₂HPO₄. In appearance, additive E339(ii) is a white, odorless powder, well soluble in water, forming alkaline solutions.
In industry, additive E339(ii) is obtained by reacting orthophosphoric acid with sodium hydroxide, with the process controlled so that two sodium atoms remain in the molecule. Thanks to its moderately alkaline reaction, this salt is convenient for regulating acid-base balance and for preventing caking in dry products.
Additive E339(ii) is widely used in the production of processed cheeses, meat and fish products, powdered milk and cream, instant soups, sauces, and beverages. It helps retain moisture, improves texture, and prevents product separation.
The main difference between disodium phosphate and the subtypes E339(i) and E339(iii) lies in its moderately alkaline reaction: while additive E339(i) is used as an acidifier, additive E339(ii) is more often applied for neutralization and stabilization of products.
More details on the health effects of sodium phosphates, related studies, and regulatory documents can be found in the main article on additive E339.