Allervibe
E452
Sodium calcium polyphosphate
A long-chain polyphosphate used as an emulsifying salt and stabiliser, mainly in processed cheese and meat products.
i Additive Details
| Is E452 Sodium calcium polyphosphate 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. Long-chain polyphosphates bind minerals strongly, so high intakes can interfere with the absorption of calcium, iron and zinc from the same meal.
| Uses
Acts as an emulsifying salt in processed cheese, cheese spreads and cheese analogues, dispersing the protein so the fat stays emulsified and the block slices and melts predictably. It also stabilises meat and fish products by binding water, and works as a sequestrant in canned foods and dry mixes. The E452 listing covers the sodium, potassium, sodium calcium, calcium and ammonium polyphosphates.
| Interactions
Longer chains sequester calcium and magnesium more strongly than diphosphates or triphosphates and disperse proteins more effectively, which is why they are preferred for firm processed cheese. In water and during cooking they hydrolyse gradually to shorter phosphates and finally to ordinary orthophosphate.
| Origin
Made by heating sodium and calcium phosphate salts to high temperature so that phosphate units condense into long chains, then quenching and grinding the glassy melt. It has no natural food source.
| 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
- 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.
- E451 Triphosphates Chain phosphate salts, mainly sodium triphosphate, used to retain moisture in meat and seafood and to emulsify processed cheese.
- 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.
- E101 Riboflavin Vitamin B2, a yellow-orange vitamin that is also used as a food colour.
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