Ammonium phosphatides

Ammonium phosphatides are a type of emulsifier used in the food industry, particularly in the production of chocolate and other confectionery. They are derived from phosphoric acid and are recognized as safe for consumption by the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA).

Chemical Composition

Ammonium phosphatides are composed of ammonium ions and phosphate ions. They are a type of phospholipid, a class of lipids that are a major component of all cell membranes. Phospholipids are characterized by their "head" and "tail" structure, with the head being hydrophilic (water-attracting) and the tail being hydrophobic (water-repelling). This structure allows them to form a barrier between water and non-water substances, making them ideal for use as emulsifiers.

Use in Food Industry

In the food industry, ammonium phosphatides are primarily used as an alternative to lecithin, another type of emulsifier. They are used in the production of chocolate to reduce the viscosity of the chocolate mass, allowing it to flow more easily during the manufacturing process. They also help to prevent the separation of the cocoa and cocoa butter in the final product, resulting in a smoother and more homogeneous chocolate.

Ammonium phosphatides are also used in other confectionery products, such as candy bars and ice cream, to improve texture and stability.

Safety and Regulation

Ammonium phosphatides are considered safe for consumption by the EFSA and the FDA. They are listed as a food additive with the E number E442. However, like all food additives, they must be used in accordance with good manufacturing practices, which stipulate that the quantity added to food should be the lowest necessary to achieve the desired effect.

See Also

• Emulsifier
• Phospholipid
• Food additive
• E number