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AMMONIUM PHOSPHATIDE (E442)
PRODUCT IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Ammonium Phosphatide |
| Chemical Name | Ammonium salts of phosphatidic acid |
| Synonyms (Turkish) | Amonyum Fosfatit, Emülgatör YN |
| Synonyms (English) | Ammonium Phosphatide, Ammonium Phosphatides, Emulsifier YN, Ammonium salts of phosphorylated glycerides |
| E Number | E442 |
| CAS Number | 55965-13-4 |
| Molecular Formula | PO₄NH₄R₁R₂ (variable, depending on mono- or diglycerides) |
| Molecular Weight | Variable (complex mixture) |
| Appearance | Yellowish to light brown, oily semi-solid |
| Odor | Characteristic mild odor |
CHEMICAL STRUCTURE
Ammonium Phosphatide Structure (General Representation):
O
||
R₁—O—P—O—R₂
|
O⁻ NH₄⁺
Structure Description:
-
Ammonium salts of phosphatidic acid.
-
Complex mixture of mono- and diglycerides.
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R₁ and R₂ represent mono- or diglyceride groups.
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Contains phosphorus, nitrogen (ammonium), and fatty acid moieties.
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Hydrophilic (ammonium phosphate group) and lipophilic (fatty acid chains) regions.
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Product Name | Ammonium Phosphatide |
| Chemical Name | Ammonium salts of phosphatidic acid |
| Synonyms (Turkish) | Amonyum Fosfatit, Emülgatör YN |
| Synonyms (English) | Ammonium Phosphatide, Ammonium Phosphatides, Emulsifier YN, Ammonium salts of phosphorylated glycerides |
| E Number | E442 |
| CAS Number | 55965-13-4 |
| Molecular Formula | PO₄NH₄R₁R₂ (variable) |
| Molecular Weight | Variable (complex mixture) |
| Chemical Class | Anionic emulsifier; Ammonium salt; Food additive |
| Source | Semi-synthetic (from vegetable or animal oils; primarily rapeseed/canola oil) |
| Physical State (20°C) | Oily semi-solid |
| Odor | Characteristic mild odor |
| Color | Yellowish to light brown |
| Taste | Neutral; No unpleasant taste |
| Natural Occurrence | Not naturally occurring in living organisms |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method / Note |
|---|---|---|
| Appearance | Yellowish to light brown, oily semi-solid | Visual |
| Odor | Characteristic mild odor | Olfactometric |
| Molecular Weight | Variable (complex mixture) | – |
| Density (20°C) | ~0.95 – 1.00 g/cm³ | ASTM D4052 |
| Melting Point | Semi-solid at room temperature; Melts upon heating | – |
| Boiling Point | Decomposes before boiling | – |
| Flash Point | > 200°C | – |
| Solubility in Water | Insoluble | General Method |
| Solubility in Ethanol | Slightly soluble | General Method |
| Solubility in Fats/Oils | Soluble | General Method |
| Solubility in Organic Solvents | Soluble | General Method |
| HLB Value | ~3 – 5 (lipophilic) | – |
| pH (1% Dispersion) | ~5.0 – 6.0 | pH Meter |
| Stability | Stable under normal conditions; Sensitive to heat | – |
| Emulsification Properties | Water-in-oil (W/O) emulsifier; Viscosity reducer | – |
| Heavy Metals (as Pb) | ≤ 10 ppm | AAS / ICP |
| Arsenic (As) | ≤ 2 ppm | AAS / ICP |
| Lead (Pb) | ≤ 2 ppm | AAS / ICP |
| Total Phosphorus | 3.0 – 4.5% | Spectrophotometric |
| Total Nitrogen | 1.2 – 2.5% | Kjeldahl |
| Free Fatty Acids | ≤ 5.0% | Titrimetric |
| Loss on Drying | ≤ 0.5% | Gravimetric |
| Peroxide Value | ≤ 5.0 meq/kg | Titrimetric |
| Assay (E442) | ≥ 98.0% | Gravimetric / HPLC |
SECTION 3: AMMONIUM PHOSPHATIDE (E442) vs OTHER EMULSIFIERS
| Property | Ammonium Phosphatide (E442) | Lecithin (E322) | PGPR (E476) | Mono- & Diglycerides (E471) |
|---|---|---|---|---|
| CAS Number | 55965-13-4 | 8002-43-5 | 29894-35-7 | Various |
| Type | Anionic | Amphoteric | Non-ionic | Non-ionic |
| HLB Value | ~3 – 5 | ~4 – 8 | ~1 – 3 | ~2 – 4 |
| Emulsion Type | W/O and O/W | O/W and W/O | W/O | W/O and O/W |
| Primary Use | Chocolate, confectionery | Chocolate, bakery, margarine | Chocolate, low-fat spreads | Bakery, dairy, margarine |
| Viscosity Reduction | Good | Moderate | Excellent | Low |
| Heat Stability | Good | Moderate | Excellent | Good |
| GMO Concern | Low (canola-based, non-GMO) | High (soy-based, often GMO) | Low | Low |
| Cost | Medium-High | Low-Medium | Medium | Low |
| Vegetarian/Vegan | Yes (if plant-based) | Yes (if soy-based) | Yes | Yes (if plant-based) |
| Allergenicity | Low (no common allergens) | Soy allergy concern | Low | Low |
SECTION 4: MECHANISM OF ACTION
| Property | Description |
|---|---|
| Emulsification Mechanism | Reduces interfacial tension between fat and water phases; Stabilizes emulsions; Prevents phase separation. |
| Viscosity Reduction | Reduces the yield value and plastic viscosity of chocolate; Enables production of thinner chocolate with less fat; Improves flow properties. |
| Fat Crystal Modification | Interacts with fat crystals; Prevents fat bloom (surface crystallization); Controls crystallization behavior. |
| Surface Activity | Phosphatide group provides hydrophilic character; Fatty acid chains provide lipophilic character; Forms stable interfacial films. |
| Stabilization | Stabilizes emulsions; Prevents oil-water separation; Improves shelf life of products. |
| Carrier Function | Acts as a carrier for other additives; Used in antioxidant formulations as a carrier. |
SECTION 5: PRODUCTION PROCESS
Industrial Production Method:
Process Flow:
Vegetable Oil (primarily Canola/Rapeseed Oil) + Glycerol → Heating (∼200°C) → Deodorization (Vacuum) → Phosphorus Pentoxide Addition (P₂O₅) → Reaction (90°C, 1 hour) → Phosphatidic Acid → Ammonia Gas Treatment → Ammonium Phosphatide → Filtration → Final Product
Step-by-Step Description:
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Transesterification: Vegetable oil (primarily rapeseed/canola oil) is mixed with glycerol and heated to approximately 200°C. This produces a mixture of mono- and diglycerides.
-
Deodorization: The mixture is subjected to vacuum to remove odors and excess glycerol.
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Phosphorylation: Solid phosphorus pentoxide (P₂O₅) is added to the remaining mixture and allowed to react at 90°C for approximately one hour, producing phosphatidic acid.
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Ammoniation: The phosphatidic acid is treated with ammonia gas, forming ammonium phosphatide.
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Purification: The final mixture is subjected to filtration to remove impurities, yielding the ready-to-use product.
Alternative Source: Animal fats may also be used (including lard), though vegetable sources are more common.
SECTION 6: FUNCTIONAL PROPERTIES
| Property | Description |
|---|---|
| Emulsifier (Chocolate) | Used as an emulsifier and stabilizer in chocolate and cocoa-based products; Reduces viscosity of the molten chocolate mass. |
| Viscosity Reducer | Reduces yield value and plastic viscosity; Enables production of high-quality chocolate with reduced cocoa butter content; Improves flow during molding. |
| Alternative to Lecithin | Provides a non-GMO alternative to soy lecithin; Increasingly used in the chocolate industry for this reason. |
| Stabilizer | Stabilizes emulsions; Prevents separation of ingredients; Improves shelf life. |
| Carrier | Functions as a carrier for various antioxidants in food formulations; Ensures even distribution of active ingredients. |
| Texture Improver | Improves the texture and mouthfeel of chocolate products; Contributes to a smooth, glossy finish. |
SECTION 7: MAIN APPLICATION AREAS
| Industry / Application | Function | Typical Use |
|---|---|---|
| Chocolate & Confectionery | Emulsifier, viscosity reducer, stabilizer | Chocolate, filled chocolates, pralines, chocolate coatings, cocoa-based confectionery; Maximum 1% of total formulation. |
| Ice Cream & Frozen Desserts | Emulsifier, stabilizer | Chocolate-containing ice cream, frozen confections, chocolate sauces; Improves texture. |
| Pastry & Bakery | Emulsifier | Pastries, cakes, and products containing chocolate or cocoa; Improves dough handling and texture. |
| Food Formulations | Carrier | Used as a carrier for antioxidants in various food formulations; Ensures uniform distribution. |
| Dietary Supplements | Carrier/Emulsifier | Used in nutritional products and supplements requiring fat dispersion. |
SECTION 8: SAMPLE FORMULATIONS
Chocolate Viscosity Reduction (100 kg Chocolate):
| Component | Amount |
|---|---|
| Ammonium Phosphatide (E442) | 0.1 – 0.5 kg |
| Lecithin (E322) (optional, synergistic) | 0.3 – 0.5 kg |
| Sugar | As required |
| Cocoa Butter | As required |
| Cocoa Mass | As required |
Instructions: Add ammonium phosphatide during the conching process; Best results when used in combination with lecithin (synergistic effect); Add at 45-50°C; Mix thoroughly for optimal dispersion.
SECTION 9: QUALITY SPECIFICATIONS
| Parameter | Food Grade (E442) | Specification / Test Method |
|---|---|---|
| Appearance | Yellowish to light brown, oily semi-solid | Visual |
| Assay (Ammonium Phosphatide) | ≥ 98.0% | Gravimetric / HPLC |
| Total Phosphorus | 3.0 – 4.5% | Spectrophotometric |
| Total Nitrogen | 1.2 – 2.5% | Kjeldahl |
| Free Fatty Acids | ≤ 5.0% | Titrimetric |
| Peroxide Value | ≤ 5.0 meq/kg | Titrimetric |
| Loss on Drying | ≤ 0.5% | Gravimetric |
| Sulfated Ash | ≤ 0.5% | Gravimetric |
| Heavy Metals (as Pb) | ≤ 10 ppm | AAS / ICP |
| Arsenic (As) | ≤ 2 ppm | AAS / ICP |
| Lead (Pb) | ≤ 2 ppm | AAS / ICP |
| Mercury (Hg) | ≤ 1 ppm | AAS / ICP |
| Cadmium (Cd) | ≤ 1 ppm | AAS / ICP |
SECTION 10: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 5,000 mg/kg (low toxicity) |
| Acute Dermal Toxicity | Low toxicity; No significant irritation |
| Skin Irritation | Non-irritating |
| Eye Irritation | Mildly irritating |
| Chronic Toxicity | Low toxicity; No significant effects at normal dietary levels |
| Carcinogenicity | Not classified as carcinogenic (no evidence) |
| Mutagenicity | Not mutagenic |
| Reproductive Toxicity | No reproductive toxicity at normal levels |
| Allergenicity | Low allergenicity; No known common allergens |
| Acceptable Daily Intake (ADI) | 30 mg/kg body weight per day (EFSA and JECFA) |
| Special Toxicity Note | EFSA states that the ADI of 30 mg/kg body weight is safe; No adverse health effects at approved usage levels (maximum 1% in chocolate); Metabolized to normal dietary components; No known side effects at food levels; Short-term and long-term toxicological studies show no carcinogenic or toxic effects. |
SECTION 11: GHS CLASSIFICATION AND LABELING
GHS Classification (in accordance with CLP and UN GHS):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified as hazardous according to CLP criteria | – | – |
Signal Word: None (Not classified as hazardous)
Hazard Pictograms: None
NFPA 704 Hazard Classification:
| Health | Flammability | Reactivity | Special |
|---|---|---|---|
| 0 | 1 | 0 | - |
| (Minimal health hazard) | (Combustible) | (Stable) | (None) |
SECTION 12: PRECAUTIONARY STATEMENTS (P-CODES)
| Code | Statement |
|---|---|
| P264 | Wash hands thoroughly after handling |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and continue rinsing |
| P332+P313 | If skin irritation occurs: Get medical advice/attention |
| P337+P313 | If eye irritation persists: Get medical advice/attention |
| P362+P364 | Take off contaminated clothing and wash it before reuse |
| P403+P233 | Store in a well-ventilated place. Keep container tightly closed |
| P501 | Dispose of contents/container in accordance with local/regional/national/international regulations |
SECTION 13: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Remove to fresh air. If respiratory irritation develops, seek medical attention (unlikely due to low volatility). |
| Skin Contact | Wash with plenty of soap and water. Remove contaminated clothing. If irritation persists, get medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Keep eyelids open. Remove contact lenses if present. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Seek medical attention if large quantities are ingested or if feeling unwell. |
SECTION 14: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic material. May burn with thick smoke. |
| Hazards Arising from Fire | Thermal decomposition produces carbon monoxide, carbon dioxide, and irritating fumes. |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, foam. |
| Unsuitable Extinguishing Media | Water jet (may spread burning material) |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing. |
| Special Precautions | Prevent material from entering sewers and waterways. Use protective equipment. |
SECTION 15: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated area; PROTECT FROM LIGHT and HEAT; Keep away from direct sunlight and high temperatures. |
| Container Requirements | Tightly closed containers (HDPE, PET, stainless steel, coated drums). |
| Materials to Protect From | Light, heat, strong oxidizing agents, moisture |
| Shelf Life | 12 – 24 months (in unopened original packaging, under proper storage conditions). |
| Stability Note | Stable under recommended storage conditions; May thicken or separate at low temperatures (reversible); Protect from heat and moisture. |
| Special Storage Requirements | Store in a dark, cool, dry place; Avoid exposure to air and light; Opened containers must be resealed immediately; Keep away from sources of ignition. |
SECTION 16: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Plastic Canister | 5 L, 10 L, 20 L | HDPE / PET (chemical-resistant) |
| Plastic Drum | 25 kg, 50 kg, 100 kg | HDPE / Polypropylene (sealed) |
| Steel Drum | 50 kg, 100 kg, 200 kg | Stainless steel or lined steel drum |
| Composite Container | 25 kg, 50 kg | PE-lined composite drum |
| IBC Container | 500 L, 1000 L | HDPE or stainless steel IBC |
SECTION 17: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (non-hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated (non-hazardous) |
| IATA (Air) | Not regulated (non-hazardous) |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; Protect from moisture and extreme temperatures. |
SECTION 18: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Food additive E442 approved by EFSA; ADI: 30 mg/kg body weight; Use restricted to chocolate and cocoa-based confectionery; Maximum 1% of total formulation. |
| USA (TSCA) | Listed (TSCA Inventory) |
| USA (FDA) | Approved for use; GRAS status (specific considerations apply). |
| Turkey | Food additive E442; Turkish Food Codex approval required; Only permitted in chocolate and cocoa-based confectionery; Maximum 1% of total formulation. |
| JECFA | Approved; ADI: 30 mg/kg body weight; Specifications included. |
| EFSA | Re-evaluated and deemed safe at approved usage levels; ADI established. |
| IARC | Not classified (non-carcinogenic) |
| NTP | Not listed |
| OSHA | Not regulated as hazardous |
| California (Prop 65) | Not listed |
| Halal | Conditional: Halal if derived from vegetable sources (primarily canola oil). If animal sources (including lard) are used, it is NOT Halal. Source verification is essential. |
| Kosher | Conditional: Kosher if derived from vegetable sources and certified. Animal sources are not Kosher. |
| Vegan | Conditional: Vegan if derived from vegetable sources. Not vegan if animal fats are used. |
SECTION 19: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Amonyum Fosfatit, Emülgatör YN |
| English Names | Ammonium Phosphatide, Ammonium Phosphatides, Emulsifier YN, Ammonium salts of phosphorylated glycerides |
| E Number | E442 |
| CAS Number | 55965-13-4 |
| HS Code | 3824.99 |
| Synonyms | Ammonium phosphatides, Ammonium salt of phosphatidic acid, Phosphorylated glyceride ammonium salts |
SECTION 20: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Ammonium Phosphatide (E442) |
| CAS Number | 55965-13-4 |
| E Number | E442 |
| Molecular Formula | PO₄NH₄R₁R₂ (variable) |
| Molecular Weight | Variable (complex mixture) |
| Appearance | Yellowish to light brown, oily semi-solid |
| Primary Function | Emulsifier, stabilizer, viscosity reducer |
| Main Application Areas | Chocolate, cocoa-based confectionery, ice cream, pastry, food formulations |
| Maximum Usage | 1% of total chocolate formulation |
| ADI | 30 mg/kg body weight |
| Shelf Life | 12 – 24 months |
| GHS Signal Word | None (Not classified as hazardous) |
| UN Number | Not regulated |
| Special Properties | W/O emulsifier; Non-GMO alternative to lecithin; Viscosity reducer; Source-dependent (Halal/Kosher/Vegan status); No known side effects at food levels. |
SECTION 21: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
SOURCE DEPENDENCY: The Halal, Kosher, and Vegan status of ammonium phosphatide depends entirely on the source of the fats/oils used. VERIFY THE SOURCE WITH YOUR SUPPLIER.
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Primarily used in chocolate and cocoa-based confectionery only (as per Turkish Food Codex and EU regulations).
-
Maximum usage level: 1% of total formulation.
-
Not naturally occurring in living organisms; produced synthetically from oils.
-
Provides a non-GMO alternative to soy lecithin in chocolate production.
-
ADI: 30 mg/kg body weight (EFSA approved).
-
No known side effects at food-approved levels.
-
Works well in combination with lecithin (synergistic effect).
-
May contain animal fats (including lard) – source verification is mandatory for dietary compliance.
BEST PRACTICE RECOMMENDATIONS:
-
Chocolate & Confectionery: Add during the conching process; Recommended dosage: 0.1-0.5% of total weight (maximum 1%); Use in combination with lecithin for synergistic viscosity reduction; Add at 45-50°C; Mix thoroughly for optimal dispersion; Enables production of high-quality chocolate with reduced cocoa butter content.
-
Ice Cream & Frozen Desserts: Use as emulsifier and stabilizer; Dosage: 0.1-0.3%; Improves texture and prevents separation; Works well with chocolate-containing frozen products.
-
Food Formulations: Use as a carrier for antioxidants; Ensures even distribution in fat-based systems.
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Source Verification: CRITICAL: Always verify the source (vegetable vs. animal) with your supplier; Required for Halal, Kosher, and Vegan certification; Canola oil is the most common vegetable source.
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Handling: Use at room temperature or warm gently to facilitate pumping; Avoid high temperatures during processing; Use proper mixing systems for dispersion.
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Personal Protective Equipment: Chemical-resistant gloves, safety goggles, protective clothing (minimal risk).
-
Hygiene: Wash hands after handling; Maintain good industrial hygiene.
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Storage: Store in tightly closed containers; Store in cool, dry, well-ventilated area; Protect from light and heat; Avoid exposure to air and moisture; Opened containers must be resealed immediately; Shelf life: 12-24 months under proper conditions.
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Spill Management: Absorb with inert material (sand, vermiculite); Contain and collect; Avoid entry into drains or waterways.
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Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Can be incinerated or recycled.
DETECTION METHODS:
| Method | Description | Advantages | Disadvantages |
|---|---|---|---|
| HPLC | Most common for food analysis | High sensitivity, reliable | High cost, requires expertise |
| Phosphorus Analysis | Determination of total phosphorus content | Specific to phosphatides | Requires digestion and instrumentation |
| Nitrogen Analysis (Kjeldahl) | Determination of ammonium content | Standard method | Not specific to E442 |
| FTIR | Functional group identification | Fast, non-destructive | Requires reference spectra |
| TLC | Fingerprinting method | Rapid screening, low cost | Semi-quantitative |
AMMONIUM PHOSPHATIDE (E442) vs ALTERNATIVES COMPARISON:
| Product | Chemical Name / E Code | Application | Strength | Weakness | Status |
|---|---|---|---|---|---|
| Ammonium Phosphatide (E442) | Ammonium salts of phosphatidic acid | Chocolate, confectionery | Non-GMO, good viscosity reducer, low allergenicity | Source-dependent (Halal/Kosher), limited application areas | Approved, restricted to chocolate |
| Lecithin (E322) | Phosphatidylcholine | Chocolate, bakery, margarine | Natural, widely available | GMO concern (soy), soy allergy | Widely approved |
| PGPR (E476) | Polyglycerol Polyricinoleate | Chocolate, low-fat spreads | Excellent viscosity reducer | Limited use, higher cost | Widely approved |
| Mono- & Diglycerides (E471) | Glycerol fatty acid esters | Bakery, dairy, margarine | Versatile, low cost | Low emulsifying power | Widely approved |
| Polyglycerol Esters (E475) | Polyglycerol fatty acid esters | Bakery, dairy, cosmetics | High HLB variety | Higher cost | Widely approved |
LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications and for complying with all local, regional, and national regulations. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. The Halal, Kosher, and Vegan status of E442 depends on the source of the oils used. Verify source information with your supplier to ensure dietary compliance.
