Stabilizer E340 refers to potassium phosphates, which are a group of food additives used as stabilizers, acidity regulators, and emulsifying agents in the food industry. Potassium phosphates are a combination of potassium ions (K+) and phosphates (PO4^3-).
There are several types of potassium phosphates that fall under the E340 category, including monopotassium phosphate (E340 i), dipotassium phosphate (E340 ii), and tripotassium phosphate (E340 iii). Each type has slightly different properties and uses.
| Products | E340 (i) Monopotassium Phosphate | E340 (ii) Dipotassium Phosphate | E340 (iii) Tripotassium Phosphate |
|---|---|---|---|
| Synonyms | Potassium dihydrogen phosphate, Monobasic potassium phosphate | Dipotassium hydrogen phosphate, Dipotassium hydrogen orthophosphate | Tripotassium hydrogen phosphate, Tripotassium hydrogen orthophosphate |
| CAS No. | 7778-77-0 | 7758-11-4 | 7778-53-2 |
| Formula | KH2PO4 | K2HPO4 | K3PO4 |
| Appearance | White powder | White powder | White powder |
| HS Code | 28352400 | 28352400 | 28352400 |
| Molecular Weight | 136.09 g/mol | 174.18 g/mol | 212.27 g/mol |
| Solubility | Highly soluble in water | Highly soluble in water | Highly soluble in water |
| loss on drying values | Around 1-2% | Around 2-3% | Around 2-4% |
| pH Value | 4.5 to 5.5 | 8.3 to 8.7 | 10.0 to 12.0 |
What are Their Stabilizing Functions?
Monopotassium Phosphate (E340 i)
pH regulation: It helps adjust and control the pH of a solution, stabilizing the desired pH level.
Buffering agent: It resists pH changes, stabilizing the pH of the solution.
Color stability: Helps maintain the stability of colorants, preventing fading or changes in color.
Protein precipitation prevention: Acts as a protein stabilizer, preventing protein precipitation and coagulation.
Enzyme activity inhibition: This can inhibit the activity of enzymes, preventing enzymatic reactions.
Process aid: Assists in the manufacturing process by ensuring consistent product quality and stability.
Texture stabilizer: Improves the texture and stability of products by preventing phase separation or settling of particles.
Dough conditioner: Enhances the quality and handling properties of dough in baking applications.
Dipotassium Phosphate (E340 ii)
pH regulation: It adjusts and controls the pH level of a solution.
Buffering agent: Stabilizes the pH of a solution, preventing significant changes and maintaining desired acidity or alkalinity.
Chelating agent: It binds with metal ions, preventing undesired reactions.
Anticaking agent: Prevents the formation of lumps or clumps in powdered products, improving flowability.
Crystal inhibitor: Inhibits the formation of crystals or precipitates in certain applications.
Dough improver: Enhances dough strength, elasticity, and fermentation properties, improving the quality of baked goods.
Stabilizer in dairy products: Helps improve the stability, texture, and mouthfeel of dairy-based products such as yogurt, cheese, and ice cream.
Dough conditioner: Enhances dough handling properties, improving the quality and structure of baked goods.
Tripotassium Phosphate (E340 iii)
pH regulation: It adjusts and controls the pH level of a solution.
Buffering agent: It resists pH changes, maintaining stability.
Chelating agent: It binds with metal ions, preventing undesired reactions.
Stabilizer in dairy products: Enhances the stability and texture of dairy-based products, such as yogurt and cheese.
Anti-coagulant: Prevents coagulation or clumping in certain food or beverage products.
Alkalinity control: Helps control and maintain the alkalinity of solutions or formulations.
Dairy stabilizer: Tripotassium Phosphate (E340 iii) is utilized as a stabilizer in dairy products to improve their stability, texture, and overall quality.
What Foods Engage with Them?
Monopotassium Phosphate (E340 i):
Carbonated beverages- Fruit juices and fruit-based drinks
- Jams and jellies
- Salad dressings and sauces
- Bakery products
- Desserts and confectionery
- Processed meats
Dipotassium Phosphate (E340 ii):
- Dairy products (e.g., yogurt, cheese, ice cream)
- Instant puddings and dessert mixes
- Beverage mixes and powdered drink formulations
- Baked goods (e.g., bread, cakes, cookies)
- Processed meats and meat products
- Soups, broths, and sauces
- Infant formula and baby food
Tripotassium Phosphate (E340 iii):
- Dairy products (e.g., yogurt, cheese, milk-based beverages)
- Desserts and pudding mixes
- Instant soup mixes
- Bakery products (e.g., bread, cakes, pastries)
- Processed meats and poultry products
- Processed seafood and fish products
- Breakfast cereals and cereal bars
Are They Safe When Added to Foods?
Monopotassium Phosphate (E340i), Dipotassium Phosphate (E340ii), and Tripotassium Phosphate (E340iii) are generally considered safe for consumption when added to foods within approved limits. These additives have undergone safety evaluations by regulatory authorities, such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA).
When used in accordance with good manufacturing practices and within regulatory guidelines, these phosphates are not known to pose significant risks to human health. They have been deemed acceptable for use as food additives based on available scientific evidence.
In conclusion, E340 stabilizers, including Monopotassium Phosphate (E340i), Dipotassium Phosphate (E340ii), and Tripotassium Phosphate (E340iii), are commonly used in the food industry for their stabilizing, pH-regulating, and emulsifying properties. Each type of E340 stabilizer has specific functions and applications. Overall, E340 stabilizers play essential roles in maintaining the stability, quality, and desired characteristics of food products, contributing to the overall consumer experience and satisfaction.
E340 stabilizers, including Monopotassium Phosphate, Dipotassium Phosphate, and Tripotassium Phosphate, are commonly used in the food industry as Stabilizer, pH-regulator
