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Send EmailE442 Ammonium phosphatide, Ammonium phosphate, 10124-31-9
CAS Number: 10124-31-9
Ammonium Phosphatide or E442 as it is called by the European Union is the ammonium salt of phosphatidic acid used as an emulsifier and stabilizer in the chocolate industry. Although it can be produced by chemical synthesis, ammonium phosphatide is generally obtained from vegetable and animal fats. Rapeseed oil is mostly used in its commercial production. Ammonium phosphatide, which is insoluble in water and in an oily semi-solid form at room temperature, has a yellowish light brown color. The daily intake of ammonium phosphatide without adverse effects on human health has been determined by the European Food Safety Authority as 30 mg/kg body weight. According to the Turkish Food Codex, ammonium phosphatide can only be used as an additive in chocolate products and cocoa-based confectionery and at a maximum of 1%.
Information About Ammonium Phosphatide:
Other Names of Ammonium Phosphatide: Emulsifier YN
European Union Code of Ammonium Phosphatide: E442
Chemical Formula of Ammonium Phosphatide: Ammonium phosphatide has a different chemical formula depending on the mono or diglycerides in its structure. The general formula of ammonium phosphatide, with R1 and R2 being mono and diglycerides in the structure, is PO4NH4R1R2
English of Ammonium Phosphatide: Ammonium phosphatides
Ammonium Phosphatide in Living Beings
Ammonium phosphatide, which is obtained through chemical processes using vegetable or animal fats as raw materials, is not a naturally occurring compound in living beings.
Purpose of Use of Ammonium Phosphatide
Ammonium phosphatide is used as an emulsifier and stabilizer in chocolate or cocoa products.[1] In chocolate production, lecithin is generally used as an emulsifier to reduce the viscosity of the fluid mixture. Since lecithin is also obtained from genetically modified plant sources, the use of ammonium phosphatide, an alternative non-GMO emulsifier, is increasing in the chocolate industry. In addition, ammonium phosphatide can be found in ice cream, cake, etc. products containing chocolate.
Ammonium phosphatide functions as a carrier in various additives used as antioxidants in food formulations.
Is Ammonium Phosphatide Halal?
There is no religious objection to consuming foods containing plant-based ammonium phosphatide. However, if the origin of ammonium phosphatide is not clearly stated in the food label information; its use should be avoided as it is considered suspicious due to the possibility of animal origin.
Health Effects of Ammonium Phosphatide:
Ammonium phosphatide can be added to the formulation of chocolate and its products at a maximum of 1%, and studies have determined that ammonium phosphatide does not cause any adverse health effects in terms of the amounts found in foods. The European Food Safety Authority (EFSA) experts, considering the short and long-term toxicological and carcinogenic effects of the compound in animal tests and intake via foodstuffs, stated that 30 mg/kg body weight of ammonium phosphatide can be taken daily without adversely affecting human health. EFSA determines the value determined in animal tests to be 100 times lower than the value without adverse effects as the safe limit for humans. [2]
How is Ammonium Phosphatide Produced?
Production of Ammonium Phosphatide: In commercial ammonium phosphatide production, a plant or animal triglyceride source, primarily rapeseed oil, is mixed with glycerol and heated to approximately 200 C. The resulting mixture is deodorized under vacuum and excess glycerol is removed. Solid phosphorus pentoxide is added to the remaining mixture and left to react at 90 C for one hour to obtain phosphatidic acid. Then, phosphatidic acid is treated with ammonia gas to form ammonium phosphatide. In the final stage, the mixture is subjected to a filtration process to remove foreign substances and make it ready for use.
Source:
Obtained from ammonia and phosphorylated fatty acids. The most important of these is canola oil.
Function and Properties:
It has stabilizer and emulsifier properties.
Products:
Used only in chocolate and cocoa products.
Acceptable daily intake:
30 mg / kg body weight
Side effects:
There are no known side effects when used in foods.
Restrictions on use:
E442 is generally obtained from canola oil and therefore can be consumed by all religious groups. However; the use of animal fats (including lard) cannot be completely excluded for this product.
