What Food Has Trisodium Phosphate in It?: A Guide to Processed Food Additives

November 8, 2025 •

4 min read

According to studies, phosphate additives from processed foods can contribute as much as 50% of the total daily phosphorus intake for individuals following a Westernized diet. A better understanding of what food has trisodium phosphate in it is crucial for anyone looking to reduce their consumption of artificial additives and focus on a whole-food diet. This common additive, often abbreviated as TSP, is found in a surprisingly wide array of packaged goods, from breakfast cereals to lunch meats.

Quick Summary

Trisodium phosphate (TSP) is a widespread food additive found in many processed and packaged foods, including cereals, cheeses, meats, and baked goods. Its primary functions are to improve texture, preserve moisture, and extend shelf life. While regulated as safe in small amounts, excessive intake of inorganic phosphates from TSP can be concerning for individuals with kidney or heart conditions. Reading ingredient labels is essential for identifying and limiting consumption.

Key Points

TSP is a Processed Food Additive: Trisodium phosphate (TSP) is a common, multi-purpose additive in processed foods, acting as an emulsifier, stabilizer, and acidity regulator.
Common Foods Contain TSP: Many familiar processed products like cereals, cheese spreads, and deli meats include TSP to improve texture and shelf life.
Check for 'Sodium Phosphate': TSP is often listed on ingredient labels simply as 'sodium phosphate' or identified by the E-number E339(iii).
Excess Intake Can Pose Health Risks: While safe in small doses, excessive consumption of inorganic phosphates from TSP can be harmful, particularly for individuals with kidney or heart disease, due to high absorption rates.
Food-Grade vs. Industrial TSP: The version of TSP used in food is highly purified and regulated, unlike the industrial-grade cleaner with which it shares a name.
Choose Whole Foods to Limit Intake: Reducing your reliance on processed foods and focusing on fresh, whole foods like fruits, vegetables, and lean protein can significantly lower your intake of TSP.

What is Trisodium Phosphate?

Trisodium phosphate (TSP) is an inorganic sodium salt of phosphoric acid used as a multi-purpose food additive. In its pure form, it's a white solid that dissolves in water to form an alkaline solution. It's crucial to distinguish food-grade TSP, which is purified and regulated by authorities like the FDA and EFSA, from industrial-grade TSP used in cleaning products. Food-grade TSP, often labeled as "sodium phosphate" or with the European code E339(iii), is used to enhance food stability and appearance.

The Role of Trisodium Phosphate in Processed Foods

TSP is added to foods for several reasons, primarily to maintain quality, texture, and shelf life.

Emulsifier and Stabilizer: It helps blend ingredients that would normally separate, like oil and water, ensuring smooth textures in products such as processed cheeses.
Acidity Regulator: TSP helps extend shelf life by adjusting pH levels, which inhibits microbial growth and improves color and flavor in some products.
Moisture Retention: It helps processed meats and seafood retain moisture, improving juiciness and tenderness.
Leavening Agent: TSP can help baked goods and cake mixes rise, resulting in a lighter texture.

A list of foods containing trisodium phosphate

TSP is present in numerous processed and packaged foods. Products with a long shelf life or very uniform texture are good candidates for checking for sodium phosphates on the label. Common categories include:

Processed Cheeses: Such as cheese spreads and pre-shredded cheese, where it acts as an emulsifier.
Breakfast Cereals: Many cereals use TSP for acidity regulation and to improve color and texture.
Processed Meats: Deli meats, bacon, and sausages often contain TSP to retain moisture and extend shelf life.
Baked Goods and Mixes: Muffins, cakes, and pancake mixes may include TSP for leavening or texture.
Frozen Dinners: Many frozen meals use TSP as a stabilizer and moisture retainer.
Canned Soups and Gravies: TSP acts as a thickener and stabilizer.
Soda and Fruit Drinks: Some beverages contain phosphates to regulate acidity.

Potential Health Concerns and High Phosphate Levels

While food-grade TSP is considered safe in small amounts, consuming too much inorganic phosphorus from processed foods is a concern. Unlike organic phosphorus in whole foods, inorganic phosphates are absorbed almost completely. High levels of inorganic phosphates in the blood are linked to health issues, particularly for at-risk individuals.

Kidney Disease: Individuals with chronic kidney disease (CKD) may struggle to filter excess phosphorus, potentially damaging blood vessels and stressing the kidneys.
Heart Conditions: High phosphorus intake has been linked to an increased risk of heart disease and coronary artery calcification.
Bone Health: Excessive inorganic phosphorus can interfere with calcium regulation, potentially affecting bone density.

How to Limit Your Intake of Trisodium Phosphate

Reducing TSP intake involves focusing on whole, unprocessed foods. Key steps include:

Read Ingredient Labels: Look for "trisodium phosphate," "sodium phosphate," or "E339".
Choose Whole Foods: Opt for fruits, vegetables, lean meats, and nuts, which contain organic phosphorus absorbed more slowly.
Cook at Home: Preparing meals from scratch helps you control ingredients and avoid processed additives.
Shop the Perimeter: Grocery stores typically place fresh, whole foods around the perimeter, helping you avoid processed items in central aisles.
Consider Alternatives: Use baking soda and cream of tartar for leavening instead of mixes, and natural seasonings for flavor.

Comparison of Phosphate Sources

This table highlights the differences between natural phosphorus and inorganic phosphate additives like TSP.


Feature	Natural (Organic) Phosphorus	Additive (Inorganic) Phosphate (e.g., TSP)
Source	Whole foods like milk, beans, nuts, meat, fish, and eggs.	Chemically derived and added during processing.
Absorption Rate	Slowly absorbed (40-60%) by the digestive system.	Absorbed rapidly and almost completely (up to 100%) by the body.
Health Impact	Essential for bodily functions and bone health when consumed in balanced amounts.	Excessive intake can lead to elevated blood phosphate levels and potential risks for kidney, heart, and bone health, particularly for susceptible individuals.
Presence in Food	Found naturally and inherently as part of the food's structure.	Added to processed foods to serve a functional purpose, such as emulsifying or retaining moisture.

The Bottom Line on Trisodium Phosphate

While food-grade trisodium phosphate is not toxic in small amounts, its widespread use in processed foods and high absorption rate are concerns. Identifying TSP on labels and prioritizing whole foods can help reduce intake. Limiting phosphate additives is especially important for those with kidney disease, heart conditions, or osteoporosis. A balanced diet of fresh, unprocessed foods is the best way to manage phosphorus intake and support overall health. For more detailed information, consult {Link: Healthline https://www.healthline.com/nutrition/trisodium-phosphate} or resources from the Food and Drug Administration (FDA).

Frequently Asked Questions

Food-grade trisodium phosphate is generally recognized as safe (GRAS) by regulatory bodies like the FDA when consumed within specified limits. However, excessive intake of inorganic phosphates from processed foods is a concern, especially for those with existing kidney or heart conditions.

Trisodium phosphate is added to cereals to regulate acidity, improve the cereal's color, and act as an anti-caking agent to ensure it remains free-flowing. It may also be used to fortify the product with phosphorus.

The key difference is purity and regulation. Food-grade TSP is highly purified and strictly controlled for use as a food additive, while industrial-grade TSP is a more potent and less pure chemical used for cleaning and degreasing.

No. Industrial-grade TSP from hardware stores is not suitable for consumption. Only highly purified, food-grade TSP, which is produced under strict regulations for food safety, should ever be used in food.

The best method is to read the ingredient label. Look for "trisodium phosphate," "sodium phosphate," or the E-number E339. If a product contains phosphates but is not a whole food, it's likely to be an inorganic additive.

Focus on a diet rich in whole foods. Opt for fresh fruits and vegetables, lean meats, seafood, nuts, and dairy products. Cooking from scratch using these ingredients is the most effective way to avoid TSP.

Yes. The phosphorus found naturally in whole foods is organic and is absorbed more slowly and less completely by the body compared to the inorganic phosphorus from food additives. This slower absorption is healthier for your body, especially for your kidneys.