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E442 Ammonium phosphatides are widely used in the food industry as emulsifying, stabilizing, viscosity-modifying, and anti-blooming agents, especially in chocolate and cocoa-based products.
E442 Ammonium phosphatides are commonly used in food production as emulsifiers, binders and stabilizers.
E442 Ammonium phosphatides are primarily used in the food industry, especially in chocolate and confectionery manufacturing.
CAS Number: 55965-13-4
EC Number: No universally fixed EC number reliably assigned for all E442 commercial mixtures
Chemical Class: Complex phospholipid emulsifier mixture
Molecular Formula: No single fixed molecular formula (complex mixture)
Molecular Weight: Variable depending on phospholipid and fatty acid composition
SYNONYMS:
Ammonium Phosphatides, Ammonium Salts of Phosphatidic Acids, Ammoniated Phosphatides, Ammonium Phospholipids, Emulsifier E442, Ammonium Phosphatide Emulsifier, Phosphated Vegetable Oil Ammonium Salts, Ammonium Phosphatidates, Phosphatide Ammonium Salts, Vegetable Oil Phosphatides, Ammonium Phospholipid Complex, Food Emulsifier E442, Ammonium phosphatides, Phosphatidic acid, ammonium salt, Ammonium phosphatides, Ammonium salts of phosphatidic acids, Ammoniated phosphatides, Phosphatidic acid ammonium salts, Emulsifier YN, E442, Ammonium Phosphatides, Ammonium Salts of Phosphatidic Acids, Ammoniated Phosphatides, Ammonium Phospholipids, Phosphatide Ammonium Salts, Emulsifier E442, Food Emulsifier E442, Ammonium Phosphatide Emulsifier, Ammoniated Phospholipid Mixture, Vegetable Oil Phosphatides, Ammonium Phospholipid Complex, Phosphated Vegetable Oil Ammonium Salts, Phosphatidic Acid Ammonium Salts, Ammonium phosphatides, Ammonium salts of phosphatidic acids, ammonium salts of phosphatidic acid, emulsifier YN, mixed ammonium salts of phosphorylated glycerides,
E442 Ammonium Phosphatides are complex phospholipid-based emulsifiers primarily produced by reacting edible oils, usually rapeseed oil or other vegetable oils, with phosphoric acid and ammonia.
E442 Ammonium phosphatides belong to the broader class of phospholipid emulsifiers and contain both hydrophilic and lipophilic functional groups, allowing them to stabilize mixtures of oil and water.
Their amphiphilic structure makes E442 Ammonium phosphatides highly effective surface-active agents.
E442 Ammonium phosphatides are particularly valued in confectionery technology because it can reduce viscosity in chocolate systems, improve flow behavior, enhance processing efficiency, and reduce fat requirements.
E442 Ammonium phosphatides are considered alternatives or complements to lecithins in many formulations.
E442 Ammonium phosphatides are especially effective in controlling fat crystallization and improving the texture and stability of chocolate coatings and compound coatings.
E442 Ammonium phosphatides are 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.
The history of E442 Ammonium phosphatides 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 E442 Ammonium phosphatides, 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.
E442 Ammonium phosphatides function as a surface-active agent, meaning it reduces the surface tension between two immiscible substances, such as oil and water.
In chocolate production, E442 Ammonium phosphatides help to disperse the cocoa solids evenly throughout the cocoa butter, resulting in smoother chocolate with a more consistent texture.
Additionally, E442 Ammonium phosphatides can improve the viscosity and flow properties of chocolate during processing, making it easier to mold and shape.
E442 Ammonium phosphatides have been extremely valuable as an ingredient in stick ice cream coatings as well as chocolate coatings.
One of the key advantages of using E442 Ammonium phosphatides 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 Ammonium phosphatides are relatively neutral in taste and odor, making it ideal for use in high-quality chocolate formulations.
In addition to its role as an emulsifier, E442 Ammonium phosphatides also act 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 Ammonium phosphatides help 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 E442 Ammonium phosphatides 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 phosphatides.
Regarding its production, E442 Ammonium phosphatides are 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 E442 Ammonium phosphatides' properties.
E442 Ammonium phosphatides are a pale-yellow to amber-colored liquid or solid, depending on the specific formulation and processing methods used by manufacturers.
In recent years, there has been growing interest in clean-label and natural alternatives to traditional food additives, including emulsifiers like E442 Ammonium phosphatides.
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, E442 Ammonium phosphatides play 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, E442 Ammonium phosphatides 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.
E442 Ammonium phosphatides are an emulsifier that consists mainly of a mixture of plant-derived phospholipids, and also contains glycerol, phosphoric acid and ammonia.
E442 Ammonium phosphatides are naturally occurring substances present in plants, but they can also be produced synthetically for use in the food industry.
E442 Ammonium phosphatides refers to a group of substances derived from the reaction of phosphoric acid with ammonia.
The name describes the structure of molecules.
"Ammonium" refers to the ammonium ion (NH4+)
"Phosphatides" refers to the phosphatidyl group, which is a key component of phospholipids, a class of lipids that are an important component of all cell membranes.
E442 Ammonium phosphatides come in the form of white granules
E442 Ammonium phosphatides 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, E442 Ammonium phosphatides are generally obtained from vegetable and animal fats.
Rapeseed oil is mostly used in its commercial production.
E442 Ammonium phosphatides, 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 E442 Ammonium phosphatides 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, E442 Ammonium phosphatides can only be used as an additive in chocolate products and cocoa-based confectionery and at a maximum of 1%.
E442 Ammonium phosphatides in Living Beings: E442 Ammonium phosphatides, which is obtained through chemical processes using vegetable or animal fats as raw materials, is not a naturally occurring compound in living beings.
Regarding its production, E442 Ammonium phosphatides are 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, E442 Ammonium phosphatides, are a pale-yellow to amber-colored liquid or solid, depending on the specific formulation and processing methods used by manufacturers.
While E442 Ammonium phosphatides are 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 E442 Ammonium phosphatides 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 E442 Ammonium phosphatides.
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, E442 Ammonium phosphatides 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, E442 Ammonium phosphatides have 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.
E442 Ammonium phosphatides, known as E442, are food additives used primarily as emulsifiers.
E442 Ammonium phosphatides are derived from glycerol and fatty acids, which are reacted with phosphoric acid and ammonia.
E442 Ammonium phosphatides are 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).
E442 Ammonium phosphatides has undergone extensive testing to ensure its safety for human consumption when used within recommended levels.
E442 is the European food additive number for E442 Ammonium phosphatides.
E442 Ammonium phosphatides are a synthetically produced emulsifier derived from plant-based fatty acids (typically rapeseed oil) and ammonium phosphate.
E442 Ammonium phosphatides are approved as a food additive in the European Union and is primarily used in the chocolate and cocoa industry.
E442 Ammonium phosphatides are synthetic emulsifiers produced from glycerol, fatty acids and phosphoric acid neutralised with ammonia.
E442 Ammonium phosphatides may or may not be vegan.
E442 Ammonium phosphatides can be derived from animal, mineral, or plant sources.
E442 Ammonium phosphatides are chemically altered fatty acids used as an emulsifier and stabilizer in some confectionery products including cocoa and chocolate products.
When you see an “E-number” like E442, E442 Ammonium phosphatides refer to an ingredient that has been approved by the European Union for use as a food additive.
E442 Ammonium phosphatides are an ammonium salts of phosphatidic acids derived from edible fats and oils.
E442 Ammonium phosphatides uses and applications include: emulsifier in foods, dairy-based beverages; viscous control agent for molten chocolate, substitute for soya lecithin in cocoa, chocolate products, confectionery.
The food additive E442, known as E442 Ammonium phosphatides, is an emulsifier mainly used in the chocolate and confectionery industry.
E442 Ammonium phosphatides are obtained from the reaction of phosphatides (such as lecithin) with ammonia, resulting in a mixture of ammonium salts of phosphatidic acids.
Industrially, E442 Ammonium phosphatides are produced by treating vegetable oils (such as soybean or rapeseed oil) with ammonia, followed by purification.
E442 Ammonium phosphatides are a light brown solid or paste, soluble in water, with emulsifying properties that stabilize water and fat mixtures.
E442 Ammonium phosphatides's main function is to reduce viscosity and improve the flow of chocolate, allowing more efficient processing.
E442 Ammonium phosphatides was approved in the European Union as a food additive and its safety has been evaluated by EFSA (European Food Safety Authority) and JECFA (Joint FAO/WHO Expert Committee on Food Additives).
EFSA established an Acceptable Daily Intake (ADI) of 30 mg/kg body weight.
WHO also considers E442 Ammonium phosphatides safe at authorized doses.
E442 Ammonium phosphatides are an emulsifier found almost exclusively in chocolate products.
Think of chocolate bars, pralines, chocolate coatings, and other cocoa products.
E442 Ammonium phosphatides are synthetically produced from a combination of ammonia and fatty acids, usually derived from rapeseed oil.
E442 Ammonium phosphatides are a cheaper alternative to lecithin (E322) and ensures that chocolate remains fluid when pouring and acquires a smooth texture.
USES and APPLICATIONS of E442 AMMONIUM PHOSPHATIDES:
E442 Ammonium phosphatides are widely used in the food industry as emulsifying, stabilizing, viscosity-modifying, and anti-blooming agents, especially in chocolate and cocoa-based products.
E442 Ammonium phosphatides are commonly used in food production as emulsifiers, binders and stabilizers.
E442 Ammonium phosphatides can be found in many food products, such as margarines, chocolate, sauces, mayonnaise, confectionery and dairy products.
E442 Ammonium phosphatides are primarily used in the food industry, especially in chocolate and confectionery manufacturing.
E442 Ammonium phosphatides' most important role is as an emulsifier that improves the rheological properties of chocolate masses.
By reducing viscosity and yield stress, E442 Ammonium phosphatides allows manufacturers to process chocolate more efficiently while using lower amounts of expensive cocoa butter.
In chocolate production, E442 Ammonium phosphatides improve flow characteristics during mixing, refining, pumping, molding, and enrobing operations.
E442 Ammonium phosphatides help create smooth texture, glossy appearance, and uniform consistency.
E442 Ammonium phosphatides are also effective in reducing fat bloom, a common quality defect in chocolate products caused by unstable fat crystallization.
E442 Ammonium phosphatides are widely used in compound coatings, confectionery fillings, chocolate spreads, bakery coatings, and cocoa-based products.
E442 Ammonium phosphatides may be used together with lecithins to optimize emulsification performance and improve manufacturing flexibility.
In bakery products and fat-based fillings, E442 Ammonium phosphatides can improve texture, stabilize emulsions, and enhance moisture distribution.
E442 Ammonium phosphatides may also be incorporated into margarines, dessert systems, processed fats, and specialty emulsified products.
Because of their surface-active properties, E442 Ammonium phosphatides may also be used in certain industrial and technical applications involving lipid stabilization and dispersion systems.
In the food industry, E442 Ammonium phosphatides are widely used as a binder, emulsifier and stabilizer to improve the texture and consistency of food products.
E442 Ammonium phosphatides are often used as emulsifiers in the food industry.
E442 Ammonium phosphatides are derived from ammonia and phosphoric acid and is primarily used in the production of chocolate and other confectionery products.
While E442 Ammonium phosphatides are 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.
Their versatility and effectiveness as an emulsifier make E442 Ammonium phosphatides a valuable ingredient in the food industry, contributing to the production of a wide range of consumer goods.
Chocolate Production: E442 Ammonium phosphatides are widely used in the chocolate industry to improve the flow properties of chocolate, making it easier to process and mold.
E442 Ammonium phosphatides are used almost exclusively in cocoa-based confectionery as a lecithin alternative.
E442 Ammonium phosphatides are used as an emulsifier in food products to improve consistency and blend ingredients such as chocolate and fats.
Emulsifier: E442 Ammonium phosphatides helps mix ingredients that typically do not combine well, such as oil and water, ensuring a uniform and stable product.
Stabilizer: E442 Ammonium phosphatides act as a stabilizer in various food products, helping to maintain their consistency and texture over time.
E442 Ammonium phosphatides are an emulsifier derived from phospholipids, typically found in soybeans and egg yolks.
Lecithin Alternative: E442 Ammonium phosphatides can be used as an alternative to lecithin in food formulations, providing similar emulsification properties.
Improved Texture: By ensuring a uniform mixture, E442 Ammonium phosphatides help enhance the texture and mouthfeel of various food products.
Food Additive: E442 Ammonium phosphatides are added to various food products to enhance their quality, stability, and shelf life.
E442 Ammonium phosphatides are used in the food industry to stabilize emulsions, enhance texture, and improve the overall quality of various products, including margarine, dressings, and processed foods.
E442 Ammonium phosphatides help to prevent the separation of ingredients and contributes to a smooth and consistent texture in food applications.
Ingredient in Processed Foods: E442 Ammonium phosphatides are commonly found in processed foods, where it helps maintain product consistency and quality.
E442 Ammonium phosphatides, an approved food emulsifier used primarily in chocolate production to achieve a smooth, uniform texture and consistency.
FUNCTION AND APPLICATION of E442 AMMONIUM PHOSPHATIDES:
E442 Ammonium phosphatides act as emulsifiers, meaning they enable the uniform blending of fats and other ingredients that would otherwise not mix together.
In chocolate production, E442 Ammonium phosphatides ensures that the cocoa mass achieves a smooth, workable consistency and does not become too viscous.
E442 Ammonium phosphatides improve the flowability of chocolate mass
E442 Ammonium phosphatides create a uniform texture and surface in the final product
E442 Ammonium phosphatides reduce the amount of cocoa butter needed
E442 Ammonium phosphatides stabilise fat-water mixtures
PROPERTIES of E442 AMMONIUM PHOSPHATIDES:
E442 Ammonium phosphatides are hygroscopic, meaning that they absorb moisture, which can affect their shelf life.
E442 Ammonium phosphatides are highly soluble in fat, making them effective emulsifiers, helping to maintain a stable emulsion between water and fat.
E442 AMMONIUM PHOSPHATIDES AND THEIR FUNCTIONS IN FOODS:
E442 Ammonium phosphatides play a key role in the food industry by providing emulsion stability, improving the texture and consistency of food products and extending their shelf life.
E442 Ammonium phosphatides are widely used as a safe and effective ingredient in many food products, satisfying the needs of manufacturers and consumers.
BENEFITS AND CHARACTERISTICS of E442 AMMONIUM PHOSPHATIDES:
One of the major benefits of E442 Ammonium phosphatides are their strong viscosity-reducing capability in chocolate formulations.
This allows manufacturers to lower cocoa butter usage while maintaining suitable processing performance, resulting in significant economic advantages.
E442 Ammonium phosphatides improves product consistency, texture, and processing stability.
E442 Ammonium phosphatides enhance the smoothness and mouthfeel of chocolate products while helping maintain glossy appearance and resistance to fat bloom during storage.
Another important characteristic is E442 Ammonium phosphatides' synergistic behavior with lecithins and other emulsifiers.
Small additions of E442 Ammonium phosphatides can greatly improve flow behavior in high-solid chocolate systems.
E442 Ammonium phosphatides are effective at low dosage levels, making them highly efficient processing aids.
E442 Ammonium phosphatides also contribute to stable emulsification and improved dispersion of fat phases in confectionery systems.
Because these emulsifiers are usually derived from vegetable oils, E442 Ammonium phosphatides are suitable for many plant-based food formulations.
E442 Ammonium phosphatides' multifunctional nature allows simultaneous improvement of viscosity control, texture, stability, and manufacturing efficiency.
Food additive with emulsifying and stabilizing role, obtained from ammonium and phosphorylated fatty acids, E442 Ammonium phosphatides especially used in confectionery and pastry products based on chocolate and cocoa.
PRODUCTION of E442 AMMONIUM PHOSPHATIDES:
The production of E442 Ammonium phosphatides involves the chemical reaction of glycerol and fatty acids with phosphoric acid and ammonia.
This process results in a stable compound that can effectively function as an emulsifier in various food applications.
Phosphatidic Acid - Phosphatidic acid is a phospholipid naturally present in various plant-based oils, including soybean oil.
It serves as the primary raw material for the production of E442 Ammonium phosphatides.
Ammonia - Ammonia (NH3) is a chemical compound used in the production of E442 Ammonium phosphatides.
It reacts with phosphatidic acid to form the ammonium salt of phosphatidic acid.
The synthesis process takes place in several stages:
Step 1: Preparation of raw materials, phosphoric acid and ammonia.
Step 2: Reaction.
Phosphoric acid is reacted with ammonia in a controlled environment to form E442 Ammonium phosphatides.
This reaction is typically carried out in a reactor vessel at controlled temperature and pressure.
Step 3: Purification.
The resulting ammonium phosphates are purified to remove any unreacted phosphoric and ammoniac acids by various techniques such as distillation and filtration.
Step 4: Drying.
Purified E442 Ammonium phosphatides are dried to remove any residual solvent.
PURPOSE OF USE OF E442 AMMONIUM PHOSPHATIDES
E442 Ammonium phosphatides are used as an emulsifier and stabilizer in chocolate or cocoa products.
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 E442 Ammonium phosphatides, an alternative non-GMO emulsifier, is increasing in the chocolate industry.
In addition, E442 Ammonium phosphatides can be found in ice cream, cake, etc. products containing chocolate.
E442 Ammonium phosphatides functions as a carrier in various additives used as antioxidants in food formulations.
IS E442 AMMONIUM PHOSPHATIDES HALAL?
There is no religious objection to consuming foods containing plant-based E442 Ammonium phosphatides.
However, if the origin of E442 Ammonium phosphatides are 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.
HOW IS E442 AMMONIUM PHOSPHATIDES PRODUCED?
Production of E442 Ammonium phosphatides: In commercial E442 Ammonium phosphatides 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 E442 Ammonium phosphatides.
In the final stage, the mixture is subjected to a filtration process to remove foreign substances and make it ready for use.
SOURCE of E442 AMMONIUM PHOSPHATIDES:
E442 Ammonium phosphatides are obtained from ammonia and phosphorylated fatty acids.
The most important of these is canola oil.
FUNCTION AND PROPERTIES of E442 AMMONIUM PHOSPHATIDES:
E442 Ammonium phosphatides have stabilizer and emulsifier properties.
Products:
E442 Ammonium phosphatides are used only in chocolate and cocoa products.
Food
Ingredient included in the list of European food additives such as E442 Ammonium phosphatides with emulsifying function developed to replace lecithin, in particular in chocolate.
Other uses of E442 Ammonium phosphatides:
Fertilisers, textile industry.
PHYSICAL and CHEMICAL PROPERTIES of E442 AMMONIUM PHOSPHATIDES:
Chemical Name: Ammonium Phosphatides
Food Additive Number: E442
CAS Number: 90989-04-7
EC Number: 292-761-0
Chemical Class: Phospholipid emulsifier mixture
Molecular Formula: Complex variable mixture; no single fixed molecular formula
Molecular Weight: Variable depending on composition and fatty acid profile
Appearance: Brown, yellow-brown, or amber viscous liquid or semi-solid
Odor: Mild characteristic fatty odor
Taste: Bland or slightly fatty taste
Origin: Usually vegetable oil-derived
Appearance: Brown, amber, or yellow-brown viscous liquid or paste
Physical State: Semi-solid or fluid depending on temperature and composition
Odor: Mild fatty or oily odor
Character: Lipophilic and amphiphilic character
Emulsifying Properties: Excellent emulsifying properties
Surface Activity: Surface-active behavior
Solubility in Water: Insoluble or only slightly soluble in water
Solubility in Fats and Oils: Soluble in fats and oils
Dispersibility: Dispersible in lipid systems
Compatibility: Good compatibility with vegetable fats and cocoa butter
Viscosity-Reducing Capability: Effective viscosity-reducing capability
Interface Stability: Stabilizes oil-water interfaces
Interfacial Tension Reduction: Reduces interfacial tension
Flow Properties: Improves flow properties of chocolate masses
Anti-Blooming Performance: Good anti-blooming performance in confectionery
Fat Crystallization Control: Helps control fat crystallization
Heat Stability: Heat stable under normal food-processing conditions
Sensitivity: Sensitive to strong oxidizing agents
Storage Behavior: Can darken slightly during prolonged storage
Hygroscopicity: Hygroscopic to a limited extent
Fatty Acid Composition: Variable fatty acid composition depending on source oils
Chemical Composition: Contains phosphoric acid ester groups
Chemical Structure: Contains ammonium ions associated with phosphatide structures
Functionality: Functions effectively at low concentrations
Dispersion Capability: Good dispersion capability in fat systems
Processing Efficiency: Improves processing efficiency in chocolate production
Cocoa Butter Replacement: Can partially replace cocoa butter in flow optimization
Formulation Stability: Stable in moderately acidic and neutral formulations
Volatility: Low volatility
Melting or Softening Range: Low melting or softening range depending on composition
Emulsion Formation: Forms stable emulsions in appropriate systems
Fat Separation Reduction: Helps reduce fat separation in processed foods
Lubrication Properties: Provides lubrication properties in manufacturing systems
Shelf-life Stability: Good shelf-life stability when protected from oxidation
Product: Ammonium phosphatides
CAS: 55965-13-4 INS442 E442
Formula: Na2HAsO4
Chemical Name: Ammonium Phosphatides
Food Additive Number: E442
Chemical Class: Complex phospholipid emulsifier mixture
Molecular Formula: No single fixed molecular formula (complex mixture)
Molecular Weight: Variable depending on fatty acid composition and phospholipid profile
Type: Mixture of ammoniated phosphatide compounds derived mainly from vegetable oils
Chemical Name: Ammonium Phosphatides
Food Additive Number: E442
CAS Number: 55965-13-4
EC Number: No universally fixed EC number reliably assigned for all E442 commercial mixtures
Chemical Class: Complex phospholipid emulsifier mixture
Molecular Formula: No single fixed molecular formula (complex mixture)
Molecular Weight: Variable depending on phospholipid and fatty acid composition
Appearance: Brown, amber, yellow-brown viscous liquid or semi-solid
Odor: Mild oily or fatty odor
Taste: Bland or slightly fatty taste
Origin: Usually vegetable oil-derived
FIRST AID MEASURES of E442 AMMONIUM PHOSPHATIDES:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of E442 AMMONIUM PHOSPHATIDES:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of E442 AMMONIUM PHOSPHATIDES:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of E442 AMMONIUM PHOSPHATIDES:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
HANDLING and STORAGE of E442 AMMONIUM PHOSPHATIDES:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of E442 AMMONIUM PHOSPHATIDES:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
