Ammonium phosphatides is a chemical compound, produced by esterification of glycerol and ammonia is used to neutralise the phosphoric acid part.

Si presenta in forma di granuli bianchi

Alimentazione

Ingrediente inserito nella lista degli additivi alimentari europei come E442 con funzione emulsionante sviluppato per sostituire la lecitina, in particolare nel cioccolato. 

Other uses

Fertilisers, textile industry.

Safety

Ammonium phosphatides (E442) is authorised as a food additive in the European Union (EU) in accordance with Annex II and Annex III to Regulation (EC) No 1333/2008 on food additives and specific purity criteria have been defined in the Commission Regulation (EU) No 231/2012.

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to re‐evaluate the safety of ammonium phosphatides (E442) when used as a food additive.

Toxicological data for ammonium phosphatides were evaluated by the Scientific Committee on Food (SCF) in 1978. The Committee established an acceptable daily intake (ADI) of 30 mg/kg body weight (bw) per day.

Based on the available database, the Panel considered that there is no reason to revise the current ADI for ammonium phosphatides of 30 mg/kg bw per day derived from a NOAEL of 3,000 mg/kg bw per day in the rat carcinogenicity study and applying an uncertainty factor of 100.

References_________________________________________________________________

Colley J and Gaunt IF, 1967. Acute toxicity of Emulsifier YN in rats, mice and rabbits. Submitted by Palsgaard, February 2011.

EFEMA (European Food Emulsifiers Manufacturing Associtation), 2011. Submission of data on emulsifiers, E 442 Ammonium phosphatide ‐ Determination in food, present usage, ADME, subchronic toxicity. Submitted by EFEMA, January 2011.

Mars, 2010. Food Additive (Emulsifier, Stabilisers and Gelling Agents) ‐ Present Usage E 442 Ammonium phosphatides. Submitted by Mars in May 2010.

Palsgaard, 2007. Ammonium phosphatide ‐ Chemistry, Properties, Manufacturing Process, Application in Food. Submitted by Palsgaard, February 2011.

Palsgaard, 2010a. Use levels of certain emulsifiers. Submitted by EFEMA, January 2011.

Palsgaard, 2010b. Recipe suggestion milk chocolate. Submitted by EFEMA, January 2011.

Pre‐evaluation document prepared by the Fraunhofer ITEM. March 2013.

Robbins MC, 1994. A teratology study with emulsifier YN in rats. BIBRA 1331/1. Study from 7 April 1994, 110 p. Submitted by Palsgaard, February 2011.