Primarily sodium phosphate from what I recall. If you're adding it to RO water, it won't necessarily hurt, but won't really magically help stabilize your pH at 5.2 either. The catch is that Sodium can help beer flavor to a certain extent, but can easily hurt it at a certain point as well. Our tap water locally has around 80ppm sodium already, so I would be foolish to use it. You're better off learning basic water chemistry and adjusting your water based on target flavor profile rather than seeking a single magic bullet.