E452 Polyphosphates

Polyphosphates (Polyphosphates, E452)

Polyphosphates are chemical compounds that are polymers of phosphoric acid, belong to the group of food additives-stabilizers, thickeners and emulsifiers. In the international classification, Polyphosphates are known under the index E452 (calorizator). Polyphosphates have several types:

• E452 (i) Sodium polyphosphate (Sodium polyphosphates);
• E452 (ii) Potassium polyphosphate (Potassium polyphosphates);
• E452 (iii) Calcium-sodium polyphosphate (Calcium sodium polyphosphate);
• E452 (iv) Calcium polyphophate (Calcium polyphophates);
• E452 (v) Ammonium Polyphosphate.

General characteristics of E452

Polyphosphates were discovered in 1890 by the German biochemist L. Lieberman in the cells of ordinary yeast, currently the substance is of synthetic origin, it is obtained by heating sodium hydrophosphate to high temperatures and then cooling. Polyphosphates have a lamellar or powdery vitreous structure, do not have taste and smell. Polyphosphates have the properties of combining non-cohesive (immiscible) components, forming and maintaining the consistency of products unchanged.

Benefits and harms of Polyphosphates

Polyphosphates take an active part in the vital activity of the human body, are a reserve of phosphate and ions of potassium, calcium and magnesium salts, participate in the process of blood coagulation (the quality of clotting directly depends on them). Polyphosphates have a fairly low toxicity, but despite this, there are studies indicating the carcinogenic nature of polyphosphates and the ability to increase blood cholesterol levels. In many countries, Polyphosphates are included in the lists of prohibited food additives as substances that contribute to the occurrence and development of malignant neoplasms.

Application of E452

Today, E452 contains many canned fish and meat products, processed cheeses, condensed milk and powdered milk mixtures, and polyphosphates are used as a growth enhancer for yeast cells.

Polyphosphates are used as corrosion inhibitors, water softeners, and components of many detergents.

The use of Polyphosphates

On the territory of our country, it is allowed to use E452 as a food additive-an emulsifier and an inhibitor that slows down chemical reactions.

Orthophosphoric acid derivatives or polyphosphates are substances that have found their application not only in the production of food for the population, but also in other sections of the industry: in the production of varnishes and paints, refractory surfaces, and household chemicals. To date, the additive is increasingly used precisely to impart appropriate properties to various chemicals, and less and less often – for food. Nevertheless, food additives under the E452 code are still found in food formulations bought in stores and markets, as they are still effective stabilizers and emulsifiers, and are considered relatively safe for humans.

The history of the origin of polyphosphates, their chemical properties and methods of obtaining

The substance was first discovered at the end of the 19th century by the German researcher Lieberman in yeast cells. At that moment, there was no urgent need to synthesize food additives on an industrial scale, so the discovery did not receive much resonance. The revealed element was investigated, gradually studying its properties. In the 40s of the 20th century, the production of polyphosphates from orthophosphoric acid gained significant scope: the emulsifying and stabilizing effect of substances, as well as their relative safety for humans and the environment, opened their way to the food industry, and, as it turned out later, to the chemical industry. In modern production, the additive is used as an emulsifier, stabilizer, water-retaining component, color fixative, fiber degreaser, water softener, as an element of various detergents.

Polyphosphates, as salts of metal ions, in the cells of the human body are responsible for regulating the amount of cations, and also participate in the formation of platelets. Partially, the level of blood clotting depends on them.

To obtain a substance, phosphoric acid is first combined with an acid salt of a particular metal, after which the process of dehydration of this organic compound occurs, most often by heating. Another way is to neutralize the acid with ammonia. Thus, ammonium polyphosphate is synthesized.

Externally, the substance looks like a white or colorless powder, consisting of crystals, granules, plates or flakes.

For ammonium polyphosphate, a slight smell of ammonia is allowed, for other types of polyphosphates, there is no smell and taste. The substance dissolves well in water and acidic environment.

Varieties of food additive E452

Obtaining polyphosphates can occur using various chemicals: salts of potassium, calcium, hydrogen nitride, and others. There are such types of substances:

• sodium polyphosphate or Graham’s salt;
• potassium polyphosphate (currol’s salt);
• sodium-calcium polyphosphate;
• calcium polyphosphate;
• ammonium polyphosphate.

In cleaning products (powders, gels, creams), the substance is added to soften the water and prevent the formation of scale, for example, in washing machines. In addition, sodium polyphosphate in the composition of washing powders and gels avoids the acquisition of a gray or brown tint by things after washing. The substance is treated with metal parts, as it prevents corrosion. The addition of polyphosphates to running water that interacts with metal coatings also saves them from rusting. Often substances are used to protect various cooling systems. The additive is not suitable for softening drinking water.

Sodium polyphosphate has also found its application in photo printing, in the pharmaceutical and textile industries, and in agriculture as a fertilizer.

Substance packaging methods

Manufacturers of the substance store and transport it in various containers. The main requirement for any type of packaging is the presence of an inner layer of polyethylene. E452 can be stored in multi-layer paper bags and bags, in synthetic fiber grocery bags (sugar, cereals or flour can usually be seen in these), in cardboard boxes. Transportation and storage is also allowed in plastic containers, but made exclusively from food-grade plastic.

Safety of the substance, possible harm from use

Despite the fact that polyphosphates are widely used in various types of production, daily contact with humans and the environment, they are only conditionally safe substances. Their use in food is acceptable, but only in limited quantities.

On average, the maximum amount of supplement consumed per day should not exceed 70 mg per 1 kilogram of adult weight. Substances do not bring special benefits, however, they participate in the process of blood formation in the human body.

Food additive E452 is approved for use in a number of European countries. However, studies of polyphosphates have recently increasingly given alarming results: they indicate that the use of phosphoric acid polymers has a negative effect on the human body, as it contributes to the accumulation of phosphates in the body. Phosphates, in turn, are carcinogens and provoke the appearance of tumors. The harm of polyphosphates lies in the fact that the supplement can increase the level of “bad” cholesterol in the blood, thereby causing vascular and heart diseases.

The constant use of a stabilizer in a dosage exceeding the permitted one leads to problems with the digestive function, dehydration of the body, and disruption of metabolic processes in cells. There is evidence of the possible occurrence of diarrhea, intestinal dysfunction, vomiting with an overdose of polyphosphates.

International standards for the content of polyphosphates in food

Given the relative safety of the substance, its amount in human food is strictly regulated by the legislation of the European Union, the Customs Union and the norms of each specific country at the domestic level. For example, legislative requirements in the Russian Federation state that bakery products per 1 kg can contain no more than 20 g of food additive E452, in milk, ice cream and alcoholic beverages – no more than 1 g per 1 kg of mass, in pasta, cheeses and butter – up to 2 g per 1 kg of the finished product.

Judging by current trends, the era of polyphosphates in food is gradually ending. Today, the manufacturer, although primarily interested in his own profit, is gradually refusing to add the substance to food products. Studies show that an element that is found in small amounts in the human body and even participates in important processes in it is still not completely safe. As a water softener, anti-corrosion agent, fertilizer and anti-scale agent, polyphosphates are used much more frequently today.

When buying products, it will not be superfluous to carefully study the composition indicated on the package for the presence of a component with the code E452 in it – if it is found, the consumer will most likely be able to find an alternative that is safer for his own health.