A leavening agent and acidity regulator, mainly used in baking to help doughs rise and improve texture. Synthetic in origin, but phosphates occur naturally in many foods. Found in breads, noodles, batters, and flour mixes. Generally considered safe by EFSA at typical food levels. High phosphate intake overall — from all dietary sources — is worth watching for people with kidney problems.
This additive is authorised to be used in the following 5 food categories:
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