Ammonium phosphate

Ammonium phosphate is a group of inorganic compounds formed from the reaction of ammonia with phosphoric acid. They are typically white crystalline solids that are soluble in water. In food production, they are often manufactured synthetically.

Ammonium phosphates are used as acidity regulators and leavening agents in baked goods, helping dough to rise and controlling the pH. They can also act as dough conditioners and yeast nutrients in bread making. They are found in biscuits, bread, and some processed foods.

Ammonium phosphates are authorised food additives in Great Britain and are listed on the Register of Food Additive Authorisations. They have been evaluated by EFSA, which has established an acceptable daily intake (ADI) for phosphates. Phosphates are naturally present in many foods and are essential minerals. Consuming high levels of phosphate from all sources, particularly processed foods, may be a concern for certain individuals, such as those with kidney problems, but evidence for adverse effects in the general population at typical intake levels is limited.