Allervibe
E451
Triphosphates
Chain phosphate salts, mainly sodium triphosphate, used to retain moisture in meat and seafood and to emulsify processed cheese.
i Additive Details
| Is E451 Triphosphates 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. Because phosphate treatment lets a product carry more water, EU labelling rules require meat and fishery preparations containing more than 5% added water to say so in the product name, and the phosphates themselves must appear in the ingredient list.
| Uses
Their main job is holding water in meat, poultry, ham and especially seafood such as shrimp and scallops, where a triphosphate soak raises yield and keeps the flesh from drying out through freezing and cooking. They also act as emulsifying salts in processed cheese and cheese spreads, and as sequestrants that keep minerals in solution in canned foods and drinks.
| Interactions
In meat they work by shifting pH away from the isoelectric point of the muscle proteins and by sequestering calcium and magnesium, which loosens the protein network so it holds more water; salt reinforces the effect. In processed cheese they trade sodium for the calcium that holds casein together, which is what makes the cheese melt smoothly. They break down gradually to diphosphates and simple phosphates during storage and cooking.
| Origin
Produced by heating a mixture of mono- and disodium phosphate so that three phosphate units condense into a short chain, then cooling and milling the product. Entirely synthetic; not found in unprocessed food.
| 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
- 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.
- E450 Diphosphates A family of pyrophosphate salts used as raising acids in baking and as water-binding stabilisers in meat, fish and potato products.
- 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.
- E100 Curcumin The yellow pigment extracted from turmeric root, used to colour food.
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