One of the most significant commercial uses for sodium phosphate is as an additive for food. Sodium phosphates are often used as emulsifiers, as stabilizing agents, and even as leavening agents. They can be used to control the pH levels of processed foods as well.

Texturizing
Disodium hydrogen phosphate is frequently used to “texturize” processed foods. This process can lengthen the shelf life of the food itself and give it a more pleasant mouthfeel when eaten. Texturizing changes both the feel and the appearance of a food.

Emulsifying
Almost all sodium phosphates act as emulsifiers. Emulsifiers are used to uniformly disperse two or more ingredients that would otherwise be immiscible; in food production, the most popular use for emulsifiers is to keep oil from separating out of a processing food product. Sodium phosphates, specifically, are commonly used as emulsifiers in processed meats, processed cheeses, and in canned soups.

Neutralizing
Because sodium phosphates are relatively basic, they are often added to foodstuffs to keep them from becoming too acidic. This process lengthens shelf life and also ensures processed foods taste fresh.

Surface-Activating
Sodium phosphates are sometimes used to disrupt the surface tension on the liquid components of processed foods. Common examples of this use include whipped cream products and foamed cheese spreads.

Leavening
For reasons of cost and/or composition, sodium phosphates are frequently used as leavening agents for processed baked goods to help them rise during production. Common uses include as a batter for breaded chicken or fish and for pre-baked cakes.

Sodium phosphate is naturally occurring in many foods. The mineral phosphate is naturally found in milk, nuts, eggs, and poultry. It is an important mineral for bone health and a variety of kidney functions.

Sodium phosphates are considered safe for human consumption by the Food and Drug Administration.