Sodium phosphate
Sodium phosphate is a generic term for the salts of sodium and phosphate. They are:
- Sodium Dihydrogen Phosphate (NaH2PO4)
- Sodium Hydrogen Phosphate commonly termed Disodium phosphate (Na2HPO4)
- Sodium Phosphate (Na3PO4)
Use
Sodium phosphates are 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.
Sodium Phosphate (trisodium phosphate) is also an ingredient of cleaning products; e.g. Sugar soap.
Risk
Oral sodium phosphates for bowel preparation for colonoscopy carry a risk of kidney injury under the form of phosphate nephropathy. The website www.dangerousdrugs.us [1] has reproduced many documents obtained in litigation over oral sodium phosphate solutions. Some of these documents are expert witness reports that explain the link between these solutions and kidney injury.
References
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Lien, Nat Clin Pract Nephrol 2008, http://www.ncbi.nlm.nih.gov/pubmed/18797448, http://www.medscape.com/viewprogram/17294_pnt