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Sodium phosphate is a generic term for the salts of sodium and phosphoric acid. They are:
[edit] UseSodium phosphates are used as food additives. Sodium phosphates are added to many foods as an emulsifier to prevent oil separation. Some examples are processed cheeses, processed meats, ready-made meals and tinned (canned) soups. Sodium phosphates are also commonly added to powdered soups, boullions and gravy mixtures. Sodium phosphates can also be used as a leavening agent. Some examples of these foods include the batter coating on breaded fish or chicken, and commercially baked cakes. Adding sodium phosphates to food increases the shelf life of the food; maintaining the texture and appearance of the food. Sodium Phosphate (trisodium phosphate) is also an ingredient of cleaning products; e.g. Sugar soap. Buffered hypertonic phosphate solutions are still in common use as disposable enemas. A strong (1.5M) solution of monobasic and dibasic sodium phosphate with a pH of approximately 6.0-7.0 acts as an osmotic agent causing mobilization of water into the colon, resulting in prompt evacuation. [edit] RiskOral sodium phosphates for bowel preparation for colonoscopy may in some individuals carry a risk of kidney injury under the form of phosphate nephropathy. Oral phosphate prep drugs have been withdrawn in the United States, although evidence of causality is equivocal.[1] Since safe and effective replacements for phosphate puratives are available, several authors have recommended general disuse of oral phosphates.[2] [edit] References
Lien, Nat Clin Pract Nephrol 2008, http://www.ncbi.nlm.nih.gov/pubmed/18797448, http://www.medscape.com/viewprogram/17294_pnt |
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