INS 339 is the family of sodium phosphates, used as buffering and sequestering agents. They control acidity, hold water in processed cheese and meat, stop minerals from clumping, and stabilise milk-based products. It is generally vegan and is permitted by FSSAI for specified food categories.
INS 339 is the family of sodium phosphates, used as buffering and sequestering agents. They control acidity, hold water in processed cheese and meat, stop minerals from clumping, and stabilise milk-based products.
Brands use them because they keep processed cheese smooth instead of grainy, prevent milk powders from clumping, hold water in chicken nuggets, and stop coffee creamers from settling. They are workhorse functional additives even if you have not heard of them.
INS 339 commonly shows up on Indian packets in these categories:
Sodium phosphates are produced by neutralising phosphoric acid with sodium hydroxide or sodium carbonate. No animal product is used in their manufacture.
FSSAI: Permitted by FSSAI as buffering and sequestering agents under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for specified food categories with category-specific limits, often expressed as phosphorus.
JECFA: Historical MTDI of 70 mg/kg bw expressed as phosphorus established at the 26th JECFA (1982) for total phosphorus from natural sources and food additives. EFSA's 2019 re-evaluation set a more conservative group ADI of 40 mg/kg bw expressed as phosphorus for the phosphates and polyphosphates group; JECFA has not aligned with this revision.
On packets, in recipes, and in conversation, INS 339 is also called:
Last verified: 2026-04-29.