Comparing E331 - Sodium citrates vs E339I - Monosodium phosphate
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Popular questions
What is e331 in food?
E331 is sodium citrates—the mono-, di-, and trisodium salts of citric acid—used mainly as acidity regulators/buffers, sequestrants, and emulsifying salts in foods like soft drinks and processed cheese.
How are sodium citrates used in molecular gastronomy?
They’re used to adjust and buffer pH, chelate calcium, and act as an emulsifying salt—commonly to make ultra-smooth, meltable cheese sauces and to tune acidity/calcium levels for techniques like spherification and stabilizing foams.
What are sodium citrates degradation byproducts?
Under normal food use they’re stable; with strong heating/combustion they decompose to carbon oxides (CO2/CO) and sodium oxides (and related inorganic residues).
Why does sodium citrates burn?
It isn’t flammable; any “burning” sensation typically comes from irritation of skin, eyes, or mouth at high concentrations due to its mildly alkaline, saline nature, and on heating it decomposes rather than sustaining a flame.
Is monosodium phosphate bad for you?
At permitted food levels E339(i) is generally considered safe; EFSA has set a group ADI for phosphates of 40 mg/kg body weight per day (as phosphorus). Very high intakes may be a concern for people with kidney disease or those needing to limit sodium/phosphate.
Explain why an aqueous solution of monosodium phosphate would be ineffective?
As a buffer near neutral pH, a solution of only monosodium phosphate (NaH2PO4) is too acidic and lacks its conjugate base; effective phosphate buffering requires a mixture of mono- and disodium phosphate (H2PO4−/HPO42−) at the target pH.
How does monosodium phosphate make gas?
In leavening systems it acts as an acid that reacts with baking soda (sodium bicarbonate) to release carbon dioxide gas, which aerates doughs and batters; by itself it does not generate gas.
How to change the ph of protein solution without precipitation using monobasic sodium phosphate?
Use a phosphate buffer pair: slowly titrate with small amounts of monobasic (NaH2PO4) and disodium phosphate (Na2HPO4) to reach the target pH, staying away from the protein’s isoelectric point and keeping the buffer modest (e.g., ~10–50 mM). Make adjustments gradually with constant stirring and temperature, maintaining ionic strength (a little NaCl can help) to minimize precipitation.
How to clean up monosodium phosphate?
For small spills, avoid dust, sweep or scoop up the solid and rinse the area with water; for solutions, absorb with inert material and dispose according to local regulations. Because it’s highly water‑soluble and nutrient-rich, avoid flushing large amounts to drains or waterways.