Phosphoric acid is a commonly used food additive (acidulant). It has strong acidity, requiring only a small amount to achieve the desired level of sourness, and it exhibits excellent stability, maintaining consistent acidity throughout the beverage's shelf life and preventing spoilage.
1 WHICH BEVERAGES CONTAIN PHOSPHORIC ACID?
Phosphoric acid is one of the few inorganic acids permitted for use in food, and it is primarily employed in the following categories of beverages:
1.1 COLA‑TYPE CARBONATED BEVERAGES
This acidity is a key contributor to cola's distinctive taste. Its characteristic "sharp, tingling" sensation and refreshing bitter aftertaste are primarily due to phosphoric acid, which also helps to invigorate and refresh the mind.
1.2 SOME FRUIT-FLAVORED SODAS
Such as Sprite, Fanta, 7-Up, and Mirinda-use phosphoric acid to adjust acidity, creating a more balanced flavor while also helping to cut through greasiness.
1.3 SPORTS DRINKS
Some sports drinks add phosphoric acid to adjust their acidity, with a pH typically ranging from 2.5 to 4.5.
1.4 OTHER:
Phosphoric acid or its salts are also occasionally used to adjust the pH of tea beverages, coconut water, and protein drinks.
2 WHAT BENEFITS CAN BE ACHIEVED BY ADDING PHOSPHORIC ACID TO BEVERAGES?
2.1 ADJUSTING FLAVOR AND BALANCING MOUTHFEEL:
Phosphoric acid is an inorganic acid whose tartness is brief yet intense, imparting a mineral‑like astringency that contributes to cola's signature refreshing, tingling mouthfeel. It effectively counterbalances the cloying sweetness of sweeteners such as granulated sugar and high‑fructose corn syrup, resulting in a cleaner, more harmonious flavor profile. At the same time, its characteristic mild astringency and slight bitterness help accentuate the complex flavors of caramel and spices, while also masking the aftertaste of certain artificial sweeteners like aspartame and acesulfame‑K, bringing the taste closer to that of traditional sugar‑sweetened colas.
2.2 MAINTAINING ACIDITY AND PROMOTING BUBBLES:
As an acidity regulator, phosphoric acid lowers the pH of beverages to a range of 2.5–3.5. In this acidic environment, hydrogen ions released by the ionization of phosphoric acid shift the carbonic acid equilibrium toward the formation of carbon dioxide, allowing the beverage to dissolve more CO₂ during bottling. This is why, when you twist off the cap, a burst of bubbles erupts instantly, and why the effervescence lingers longer and delivers a refreshingly crisp, tingling sensation upon drinking.
2.3 ANTICORROSION, ANTIBACTERIAL ACTIVITY, AND SHELF-LIFE EXTENSION:
The low-pH acidic environment created by phosphoric acid is lethal to the vast majority of microorganisms. This environment disrupts the stability of cell membranes in molds, yeasts, and other microbes, effectively inhibiting their reproduction. As a result, it serves as a natural preservative, enabling unopened carbonated beverages to maintain a shelf life of 9 to 12 months at room temperature.
2.4 MAINTAIN BEVERAGE CLARITY AND COLOR STABILITY:
Phosphoric acid can chelate calcium and magnesium ions in water, preventing layering, precipitation, or discoloration in beverages and thereby ensuring product stability.
3 REGULATORY STANDARDS AND LIMITS FOR PHOSPHORIC ACID IN BEVERAGES – MAJOR COUNTRIES/REGION
| Country/Region |
Main regulations/limits
|
Remark
|
|
Codex Alimentarius Commission (CAC) |
Maximum permitted level in flavoured beverages: 700 mg/kg |
Many countries adopt this limit directly |
|
China |
Beverages (except packaged drinking water): 5.0 g/kg (as phosphate radical, PO₄³⁻) |
In accordance with GB 2760-2024 National Food Safety Standard – Standards for Uses of Food Additives. Phosphoric acid and its salts may be used individually or in combination, with the limit calculated as phosphate radical (PO₄³⁻) |
|
European Union |
No specific numerical upper limit |
For most foods, the EU applies the "quantum satis" principle (no explicit maximum numerical limit). However, a strict Acceptable Daily Intake (ADI) of 40 mg/kg body weight/day is set for phosphoric acid |
|
United States |
No specific numerical upper limit |
The FDA classifies phosphoric acid as GRAS (Generally Recognized as Safe), the highest safety category. Phosphorus content is not required on the label. Industry practice: maximum use level in non-alcoholic beverages is approximately 510 ppm |
4 IS PHOSPHORIC ACID HARMFUL TO HUMANS?
Whether phosphoric acid is harmful to humans depends crucially on the amount and form of intake. As an essential macronutrient, phosphoric acid consumed through a normal diet is not only harmless but also indispensable; however, long-term excessive intake-particularly in the form of additives found in beverages-can pose potential risks to bone health, kidney function, and the cardiovascular system.
Phosphorus is one of the elements present in relatively high amounts in the human body; an adult contains 600–900 g of phosphorus, accounting for about 1% of body weight. Together with calcium, it forms our bones and teeth, and it also plays a role in energy metabolism (such as ATP production) and in the structure of cell membranes. As long as a normal dietary pattern is maintained, the human body can obtain sufficient phosphorus and typically does not experience deficiency.
4.1 RECOMMENDATIONS FOR CONSUMING PHOSPHORIC ACID–CONTAINING BEVERAGES
It is recommended to moderate your intake and frequency when consuming these beverages daily, avoid drinking on an empty stomach, and rinse your mouth with plain water afterward to protect your teeth. For healthy adults, drinking 1–2 cans per day typically does not directly cause osteoporosis; however, long-term, excessive consumption can increase the risks of tooth erosion, obesity, and kidney strain. If you have excess stomach acid, a sensitive digestive system, or are at risk for osteoporosis, you should minimize your intake as much as possible.
4.2 POTENTIAL HAZARDS OF PHOSPHORIC ACID TO HUMAN HEALTH
4.2.1 Disruption of calcium-phosphorus balance, leading to bone damage:
Phosphorus and calcium are the primary constituents of bone and must remain in balance. The calcium-to-phosphorus ratio in the diet can influence nutrient absorption; when a high‑phosphorus diet is consumed, intestinal calcium absorption declines markedly. Excessive phosphorus intake impairs calcium absorption, and to maintain an appropriate calcium–phosphorus ratio in the blood, the body may mobilize calcium from bone into the bloodstream. Over time, this can lead to bone calcium loss and increase the risk of osteoporosis.
Excessive phosphate can cause hypocalcemia, leading to increased neuronal excitability, tetany of the hands and feet, and seizures.
4.2.2 Enamel Damage:
When oral pH falls below 5.5, enamel begins to demineralize. Phosphoric acid can directly etch the enamel on the tooth surface, making it thinner and more fragile. Frequent, long-term consumption increases the risk of tooth sensitivity, dental caries, and brittle teeth.
4.2.3 Irritation of the gastrointestinal tract:
Drinking phosphoric-acid beverages on an empty stomach can easily irritate the gastrointestinal tract, leading to acid reflux or discomfort.
4.2.4 Burden and Risks to the Kidneys:
Phosphorus is primarily excreted by the kidneys. In patients with renal insufficiency or kidney disease, the kidneys' ability to eliminate phosphorus is impaired; excessive phosphorus intake can lead to hyperphosphatemia, which may cause vascular calcification, pruritus, and bone disorders. Such individuals should strictly avoid phosphate‑containing beverages.
In healthy individuals, the kidneys can metabolize it normally, and moderate consumption will not harm the kidneys.
