Emulsifier 339 does not refer to a specific food additive. It is the sodium salt of phosphoric acid. It is an inorganic compound produced from phosphoric acid, which is produced from phosphate mines. The E numbers E339 (i), E339 (ii), and E339 (iii), are actually used to categorize different forms of phosphoric acid and its salts, including sodium phosphates. Here’s a breakdown of each classification:
E339 (i): Monosodium phosphate
E339 (ii): Disodium phosphate
E339 (iii): Trisodium phosphate
| Products | E339(i) | E339(ii) | E339(iii) |
|---|---|---|---|
| CAS No. | 7558-80-7 | 7558-79-4 | 7601-54-9 |
| Formula | NaH2PO4 | Na2HPO4 | Na3PO4 |
| Apperience | white,crystalline powder | white,crystalline powder | white,crystalline powder |
| HS Code | 28352200 | 28352200 | 28352200 |
| Functions | pH regulator,antioxidant, sequestrant, buffering agent,emulsifier | pH regulator,antioxidant, sequestrant, and buffering agent,emulsifier | pH regulator,antioxidant, sequestrant, and water treatment agent,emulsifier |
| Solubility | highly soluble in water | highly soluble in water | highly soluble in water |
Applications
When used as emulsifiers, E339 (sodium phosphates) help stabilize emulsions, prevent ingredient separation, and improve texture in various food products. They are commonly found in a wide range of processed foods, including dairy products, processed meats, bakery items, and sauces.
Dairy Products: E339 are commonly used in dairy products such as ice cream, yogurt, and processed cheese. They help create a smooth and creamy texture by preventing the separation of fats and liquids. Emulsifiers ensure a stable emulsion, allowing for a consistent and desirable texture in these products.
Processed Meats: E339 play a crucial role in processed meats like sausages, hot dogs, and deli meats. They assist in binding fat and water together, creating a cohesive and homogeneous mixture. This helps improve the texture, moisture retention, and overall quality of the processed meat products.
Bakery: E339 is frequently used in bakery items like bread, cakes, and pastries. They help improve dough handling properties, increase volume, enhance crumb structure, and extend shelf life. Emulsifiers contribute to the overall texture, moisture retention, and freshness of bakery products.
Sauces: E339 are utilized in sauces and dressings to prevent the separation of oil and water-based ingredients. They promote stability and homogeneity, ensuring that the sauce maintains a consistent texture and appearance. Emulsifiers also help improve the mouthfeel and overall sensory experience of sauces.
Which One of Them is More Suitable as Emulsifier?
When considering which form of sodium phosphate is more suitable for use as an emulsifier, it depends on the specific requirements and characteristics of the food product being formulated. Here are some factors to consider:
Emulsifying properties: All three forms of sodium phosphates (E339(i), E339(ii), and E339(iii)) have emulsifying properties to some extent. However, E339(i) (monosodium phosphate) is generally recognized for its stronger emulsifying capabilities compared to the other forms.
pH requirements: The pH of the food product may influence the choice of emulsifier. E339(i) (monosodium phosphate) is acidic and can act as a pH adjuster, while E339(ii) (disodium phosphate) and E339(iii) (trisodium phosphate) are more neutral or alkaline. Therefore, if pH adjustment is desired, E339(i) may be more suitable.
Specific food application: Different food products have varying emulsification needs. For example, in certain dairy products, E339(ii) (disodium phosphate) is commonly used for its ability to stabilize emulsions and prevent the separation of ingredients. In meat processing, E339(iii) (trisodium phosphate) is often employed for its water-holding capacity and textural benefits.
Ultimately, the choice of the most suitable emulsifier (E339(i), E339(ii), or E339(iii)) will depend on the specific formulation goals, desired characteristics, and regulatory guidelines for the food product. It is recommended to consult relevant food industry regulations and conduct specific product testing to determine the optimal emulsifier for a particular application.
What was the Dosage of them when E339 was used as an emulsifier?
E339(i) – Monosodium Phosphate:
Typical usage levels range from 0.1% to 0.5% of the total weight of the food product.
However, higher concentrations may be required for specific applications.
E339(ii) – Disodium Phosphate:
Usage levels can vary from 0.1% to 1% of the total weight of the food product.
The specific concentration depends on the desired emulsification properties and the characteristics of the food formulation.
E339(iii) – Trisodium Phosphate:
Usage levels typically range from 0.1% to 0.5% of the total weight of the food product.
The concentration may be adjusted based on the desired effects and the specific application.
It is essential to note that these are general guidelines and that the exact dosage will depend on factors such as the specific food formulation, processing conditions, and desired product attributes.
Are They Safe as Emulsifiers?
Sodium phosphates (E339), including E339(i), E339(ii), and E339(iii), are considered safe for use as emulsifiers in food products when used within approved limits. These additives have been extensively studied and evaluated by regulatory authorities, such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), for their safety in food applications.
However, it is important to note that the safety of any food additive, including sodium phosphates, is determined by the amount consumed and adherence to approved usage levels. As long as manufacturers follow regulatory guidelines and consumers consume food products within a normal dietary range, sodium phosphates are generally considered safe.
In summary, sodium phosphates (E339) are widely used and safe emulsifiers that contribute to the stability and texture of numerous food products. By understanding their properties, following recommended usage levels, and considering individual needs, sodium phosphates can be effectively and safely used as emulsifiers in food formulations.
