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Almost every modern product contains a variety of food additives, while the full extent of harm to human health is unknown to many consumers. Many manufacturers do not provide reliable information about the composition of their products, or mask the names of harmful additives with synonyms, and only an experienced and attentive consumer can figure out what’s what.
To date, the most common additives in the food industry are sodium acid and potassium pyrophosphates – most often this type of additive can be found in the meat industry.
In the composition of products, pyrophosphates can be indicated in the form of a formula – E450. Let’s try to understand in more detail what pyrophosphates are, how they affect the human body, what is the maximum daily intake of supplements, etc.
Scope of pyrophosphates
Pyrophosphates (when viewed from the side of chemistry) are esters and salts of pyrophosphoric acid (which has the formula H4P2O7). In the manufacturing process of a variety of products, they are used as stabilizers, or leavening agents, acidity regulators, moisture retainers, complexing agents and emulsifiers. If you look at E450 under a microscope, you can see small powdery crystals (granules) of white color.
The main purpose of these chemical compounds in the meat industry is to add volume to muscle fibers, therefore, the product increases in mass. This additive is always added to the composition of meat products and sausage products, since there is a special permission of the state type GOST R55054-2012 for this.
The use of pyrophosphates in the meat industry
In addition to the fact that after the use of additives, the mass of the product at the outlet increases, esters and salts of pyrophosphoric acid in the production of semi-finished meat products are also used for the following purpose:
- saturate the product with a uniform and appetizing color;
- improve and bring to uniformity the consistency;
- stop the oxidation process;
- extend the shelf life of the finished semi-finished product and preserve all its taste qualities.
The popularity of the food additive E450 is easy to explain, as it has special chemical properties. With the help of potassium and sodium pyrophosphates, it is possible to achieve an excellent homogeneous consistency of the product with a minimum number of pathogenic bacteria (they prevent the development of bacteria), and also help to keep the product fresh for a long period of time.
In addition to the fact that E450 is used in the food manufacturing process, pyrophosphates are actively used for the production of insect repellents, detergents (they perfectly eliminate and prevent the reproduction of pathogenic organisms).
Yes, it is quite difficult to do without a moderate addition of E450, since manufacturers need to maintain the presentability and freshness of products that fall on store shelves for as long as possible, otherwise the products would deteriorate instantly, which, of course, is unprofitable for manufacturers, and products are not for consumers. would be able to reach.
Classification of pyrophosphates
To date, the food industry uses eight varieties of pyrophosphates, which have their own personal marking from I to VIII – it is indicated in close proximity to the E450 formula. List of food grade pyrophosphates:
- disodium;
- trisodium (acid pyrophosphate);
- tetrasodium;
- wild
- tetrapotassium pyrophosphate;
- dicalcium;
- calcium;
- dimagnesium.
Reaction of the body
This food additive is in the group of permitted additives among the EU countries, in Ukraine and Russia. But there are exceptions. In Europe, dimagnesium pyrophosphate has not been used for a long time, but in our country it can still be used, and therefore manufacturers actively use it. All esters and salts of pyrophosphoric acid are chemical elements of the third degree of harmfulness, in other words, their harmlessness to the human body is in doubt.
The use of E450 in small doses will not harm the body, but it is worth considering the individuality of each organism – the reaction to this supplement can vary significantly. According to the results of numerous studies and practical exercises, it has been proven that these chemical elements can provoke the appearance of a variety of allergic reactions (including severe forms), a sharp increase in pressure, and can also disrupt the digestive system, the process of assimilation of nutrients and nutrients.
Regular addition to the diet of foods containing E450, even in insignificant amounts, entails a violation of the absorption of phosphorus, iron and calcium. Consequently, these elements will be retained in the kidneys, and, as a result, will lead to the formation of stones, and in addition, the absence of phosphorus, iron and calcium will adversely affect the condition of the teeth and bone tissues.
According to the results of numerous medical studies, it became known that regular use of E450 can provoke the manifestation of cancerous tumors, as well as unbalance the types of cholesterol in the body.
During the shopping period, you need to carefully study the packaging, and pay attention to the content of the E450 additive – its safe rate is seventy milligrams per kilogram of product.
Spheres of use
The record holders for the use of this additive in the production are meat processing enterprises: the additive is used in the production of cold cuts, dumplings, minced meat, sausages, sausages, sausages, etc.
Pyrophosphates are mandatory in some dairy products, especially processed cheese. Often E450 can be seen on the label of low-quality cheap cottage cheese.
Sometimes these inorganic additives can be found in baby food and in the composition of toothpastes – such products should be avoided as much as possible.
Some unscrupulous manufacturers have begun to add pyrophosphates to bread (for weighting). It is for this reason that some types of bakery products do not go stale for weeks.