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E339 Sodium Phosphates – Food Additive

E339 is the EU designation for sodium phosphates, approved food additives used as acidity regulators, emulsifiers, and stabilizers in processed foods.

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Things worth knowing about "E339"

E339 is the EU designation for sodium phosphates, approved food additives used as acidity regulators, emulsifiers, and stabilizers in processed foods.

What is E339?

E339 is the European Union designation for sodium phosphates – a group of sodium salts derived from phosphoric acid. They are among the most widely used food additives and are authorized in the EU under Regulation (EC) No 1333/2008. The E339 group includes three compounds:

E339(i) – Monosodium phosphate (NaH₂PO₄)
E339(ii) – Disodium phosphate (Na₂HPO₄)
E339(iii) – Trisodium phosphate (Na₃PO₄)

These compounds are produced synthetically and are found in a wide range of processed food products.

Technological Functions

Sodium phosphates serve several important technological roles in food production:

Acidity regulator: They stabilize the pH of food products, helping to extend shelf life.
Emulsifier: They help blend fat and water evenly, for example in processed cheese.
Stabilizer: They improve texture and prevent the separation or breakdown of food structures.
Humectant / water retention agent: They bind water in meat and fish products, reducing moisture loss during cooking.
Leavening agent: In baking powder blends, they act as a raising agent.

Common Food Applications

E339 is primarily found in heavily processed foods. Typical applications include:

Processed cheese and cheese spreads
Sausages and meat products
Fish products and seafood preparations
Ready meals and frozen foods
Baked goods and baking mixes
Soft drinks and carbonated beverages
Instant products (e.g., instant noodles, instant soups)

Health Assessment

Phosphate is an essential mineral that the human body requires for bone formation, energy metabolism (ATP production), and many other physiological processes. The diet naturally provides sufficient phosphate. The European Food Safety Authority (EFSA) has established an acceptable daily intake (ADI) of 40 mg phosphorus per kg of body weight per day from all dietary sources combined, including food additives.

Potential Risks of Excessive Intake

Chronically elevated phosphate intake – particularly through frequent consumption of highly processed foods – may have adverse health effects:

Disruption of calcium-phosphate balance: Excess phosphate can impair calcium absorption and may negatively affect bone health over time.
Cardiovascular risks: Elevated blood phosphate levels (hyperphosphatemia) have been associated with an increased risk of cardiovascular disease.
Kidney burden: Individuals with impaired kidney function must carefully monitor phosphate intake, as healthy kidneys excrete excess phosphate, whereas diseased kidneys cannot do so effectively.

Vulnerable Population Groups

The following groups should pay particular attention to their sodium phosphate intake:

Individuals with chronic kidney disease (CKD)
Individuals with osteoporosis or elevated fracture risk
Children and adolescents in growth phases with a phosphate-heavy diet

Labeling and Regulation

In the European Union, food additives must be declared in the ingredient list either by their E number (E339) or by their full name (sodium phosphates). The use of E339 is restricted to specific food categories and is subject to defined maximum permitted levels as outlined in the EU food additives regulation.

References

European Food Safety Authority (EFSA): Re-evaluation of phosphoric acid, mono- and di-potassium phosphates, sodium and potassium polyphosphates as food additives. EFSA Journal 2019;17(4):5674.
European Parliament and Council of the EU: Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union, 2008.
Ritz E, Hahn K, Ketteler M, Kuhlmann MK, Mann J: Phosphate additives in food – a health risk. Deutsches Ärzteblatt International, 2012;109(4):49–55.

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