Amonyum fosfatidler

Detailed information

What it is & how it is made

The EU specification defines ammonium phosphatides as 'a mixture of the ammonium compounds of phosphatidic acids derived from edible fat and oil'; one, two or three glyceride moieties may be attached to the phosphorus. The phosphorus content is 3-3.4 percent by weight and the ammonium content 1.2-1.5 percent calculated as nitrogen (Commission Regulation (EU) No 231/2012, E 442). It is an unctuous semi-solid to oily liquid.

Where it is used

It is an emulsifier. Under EU Regulation (EC) No 1333/2008 it is authorised with numerical maximum levels, chiefly in cocoa-based confectionery, and may also be used as a carrier for antioxidants under Annex III. The Turkish Food Codex Regulation on Food Additives follows the same list. Its main purpose is to control the flow properties of chocolate, offering an alternative to lecithin.

Health note

The Scientific Committee for Food (SCF) in 1978 and JECFA in 1974 set an acceptable daily intake (ADI) of 30 mg/kg body weight per day. In its 2016 re-evaluation EFSA found no reason to revise that ADI, reported low acute toxicity, no adverse effects in a 90-day rat study and no concern for genotoxicity, and concluded that at the permitted use levels there is no safety concern since the ADI is not exceeded in any population group (EFSA Journal 2016;14(12):4597).

Halal assessment

The decisive point is the origin of the fat from which the phosphatidic acids are obtained. The EU specification says only 'edible fat and oil' and sets no restriction to vegetable or animal sources. Although rapeseed oil is reported to be commonly used in industry, that is not a restriction imposed by the legislation. Unless the source is documented it should therefore be treated as source dependent; consult the manufacturer's halal certificate for a definitive answer.