Allervibe
E450
Diphosphates
A family of pyrophosphate salts used as raising acids in baking and as water-binding stabilisers in meat, fish and potato products.
i Additive Details
| Is E450 Diphosphates safe?
People with chronic kidney disease are advised to limit phosphate additives. Inorganic phosphate added to food is absorbed almost completely, while the phosphorus naturally bound in meat, dairy and grains is absorbed far less efficiently, so additives raise blood phosphate out of proportion to the amount listed on a label. Used generously the diphosphates can leave a metallic or soapy aftertaste. Soluble phosphate salts are laxative in gram quantities, though not at the amounts used in food.
| Uses
Disodium diphosphate is the acid in most baking powders, cake mixes and chilled dough, releasing carbon dioxide from bicarbonate slowly enough to survive storage before baking. In meat and fish products the diphosphates raise pH and bind water so less is lost in cooking, and in par-fried potato products they prevent the grey discolouration that appears after cooking by tying up iron. They are also used to stabilise whipped toppings and to stop gritty struvite crystals forming in canned seafood.
| Interactions
They are strong sequestrants of calcium, magnesium and iron, and that single property explains both the protection of potato colour and the loosening of meat proteins so they take up water. Paired with sodium bicarbonate they make a complete raising system, and the particular diphosphate chosen sets how fast the gas is released.
| Origin
Made by heating the corresponding monophosphate salts under controlled conditions, which drives off water and joins two phosphate units together. They are not present in unprocessed food, although pyrophosphate is a normal intermediate in cell metabolism.
| Daily Intake
EFSA's 2019 re-evaluation set a single group ADI of 40 mg per kilogram of body weight per day, expressed as phosphorus, covering all phosphate additives (E 338-341, E 343 and E 450-452) together rather than each salt separately. EFSA concluded that this group ADI is exceeded by some population groups, in particular children and adolescents at average consumption and high consumers in all age groups.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E339 Monosodium phosphate A sodium salt of phosphoric acid used as a buffer, emulsifying salt and moisture binder in processed foods.
- E340 Monopotassium phosphate A potassium salt of phosphoric acid used as a buffer and mineral salt, notably in drinks and creamers.
- E341 Monocalcium phosphate A calcium salt of phosphoric acid used mainly as the acid component of baking powder, and as a firming agent and calcium source.
- E451 Triphosphates Chain phosphate salts, mainly sodium triphosphate, used to retain moisture in meat and seafood and to emulsify processed cheese.
- E452 Sodium calcium polyphosphate A long-chain polyphosphate used as an emulsifying salt and stabiliser, mainly in processed cheese and meat products.
- E170 Calcium carbonate A white mineral used as a colour, acidity regulator, anti-caking agent and calcium source in food.
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