Ammonium phosphates

Ammonium phosphates — monoammonium phosphate (E342i) and diammonium phosphate (E342ii) — are inorganic salts used as leavening agents, acidity regulators, and yeast nutrients. In commercial baking they contribute to CO2 release in combination with other leavening acids. In brewing and fermentation they provide an essential nitrogen and phosphorus source for yeast growth. During baking, the ammonium component decomposes completely to ammonia (which evaporates off) and water, leaving no residue.

JECFA's ADI for ammonium phosphates is 70 mg per kilogram body weight per day expressed as phosphorus, as part of the group ADI shared by all food phosphates (E338 through E342, E450, E452). First established in 1982, this group ADI reflects precautionary concern about cumulative phosphate intake across all dietary sources rather than specific toxicity of ammonium phosphates. No adverse effects have been identified at typical exposure levels in healthy adults.

Ammonium phosphates are approved in the EU, US (GRAS), UK, Australia, and globally. They are used primarily in commercial baked goods, crackers, and fermentation processes. The key consideration — shared with all phosphate additives — is cumulative phosphate intake, which is associated with cardiovascular and renal strain when chronically elevated. This concern is most relevant for individuals with chronic kidney disease, who should discuss phosphate management with their healthcare team.