E442, Ammonium phosphatide, Emulsifier YN, 55965-13-4

E442, Ammonium phosphatide, Emulsifier YN, 55965-13-4

CAS Number: 55965-13-4

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.

Ammonium phosphatide, also known as E442, is an emulsifier commonly used in the food industry. Emulsifiers are substances that help stabilize mixtures of liquids that would otherwise separate, such as oil and water. Ammonium phosphatide is derived from ammonia and phosphoric acid and is primarily used in the production of chocolate and other confectionery products.

The history of ammonium phosphatide dates back to the mid-20th century when scientists were exploring ways to improve the properties of chocolate production. Prior to the introduction of emulsifiers like ammonium phosphatide, chocolate production faced challenges with the homogeneity of the final product. Chocolate contains both cocoa solids (cocoa particles) and cocoa butter (the fat component). Without proper emulsification, these components tend to separate, leading to undesirable texture and appearance in the finished product.

Ammonium phosphatide functions as a surface-active agent, meaning it reduces the surface tension between two immiscible substances, such as oil and water. In chocolate production, it helps to disperse the cocoa solids evenly throughout the cocoa butter, resulting in smoother chocolate with a more consistent texture. Additionally, it can improve the viscosity and flow properties of chocolate during processing, making it easier to mold and shape. It has been extremely valuable as an ingredient in stick ice cream coatings as well as chocolate coatings.

One of the key advantages of using ammonium phosphatide as an emulsifier is its ability to produce stable emulsions without affecting the flavor profile of the final product. Unlike some other emulsifiers, which may impart off-flavors or alter the taste of chocolate, E442 is relatively neutral in taste and odor, making it ideal for use in high-quality chocolate formulations.

In addition to its role as an emulsifier, ammonium phosphatide also acts as a crystallization inhibitor in chocolate production. Cocoa butter has multiple crystalline forms, each with different melting points and physical properties. By promoting the formation of stable, fine crystals, E442 helps prevent the undesirable formation of large cocoa butter crystals, which can lead to a gritty or sandy texture in chocolate.

The use of emulsifiers like ammonium phosphatide in chocolate production has become widespread due to the numerous benefits they offer. Manufacturers can achieve greater consistency and efficiency in their production processes while also improving the sensory qualities of the final product. However, like many food additives, there are some considerations regarding the safety and regulatory status of E442.

Ammonium phosphatide is generally recognized as safe (GRAS) for use in food products by regulatory authorities such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). It has undergone extensive testing to ensure its safety for human consumption when used within recommended levels. However, as with any food additive, there may be concerns about potential allergic reactions or sensitivities in certain individuals, although such cases are rare.

Regarding its production, ammonium phosphatide is typically manufactured through chemical processes involving the reaction of phosphoric acid with ammonia. The resulting compound undergoes purification to remove impurities and ensure consistency in its properties. The final product is a pale-yellow to amber-colored liquid or solid, depending on the specific formulation and processing methods used by manufacturers.

While ammonium phosphatide is primarily associated with chocolate production, it is also used in other food products where emulsification is required. This includes items such as ice cream, margarine, baked goods, and various processed foods. Its versatility and effectiveness as an emulsifier make it a valuable ingredient in the food industry, contributing to the production of a wide range of consumer goods.

In recent years, there has been growing interest in clean-label and natural alternatives to traditional food additives, including emulsifiers like ammonium phosphatide. Some consumers and food manufacturers are seeking options that are perceived as more natural and minimally processed. As a result, there has been increased research and development efforts focused on finding alternative emulsifiers derived from natural sources such as plants or microbial fermentation.

Overall, ammonium phosphatide plays a crucial role in the food industry, particularly in chocolate and confectionery production, where it helps ensure the quality, stability, and consistency of products. While it is a synthetic compound, it has been thoroughly tested for safety and is widely accepted for use in food products worldwide. As consumer preferences and regulatory requirements continue to evolve, the food industry will likely see ongoing innovation in emulsifiers and other food additives to meet changing demands while maintaining product quality and safety standards.