E451 - Triphosphates

At a glance

• What it is: Salts of condensed phosphate (mainly sodium or potassium triphosphate) used as processing aids and stabilizers.
• What it does: Works as a sequestrant (binds metal ions), stabiliser, thickener, humectant (holds moisture), and emulsifier.
• Where it shows up: Injected or tumbled meat and poultry, seafood (e.g., shrimp, scallops), processed cheese, canned fish, and some dairy powders.
• Label names: “Sodium tripolyphosphate,” “pentasodium triphosphate,” “potassium triphosphate,” or “E451.”

Why is Triphosphates added to food?

Triphosphates help hold moisture, maintain a firm bite, and keep mixtures uniform. They bind metal ions like iron and copper (sequestration), which slows oxidation and off-flavors, and they adjust pH in ways that improve protein water-holding in meats and seafood.¹ In the EU, E451 covers sodium triphosphate (often called sodium tripolyphosphate) and potassium triphosphate, with detailed purity and identity specifications.²

What foods contain Triphosphates?

You’ll most often find E451 in:

• Meat and poultry products that are injected, tumbled, or marinated (such as deli meats, hams, nuggets, and formed roasts)
• Seafood like shrimp, scallops, surimi, and some canned fish
• Processed cheese and some dairy powders (for flow and stability)

In the United States, phosphates are allowed in many meat and poultry products, typically not exceeding 0.5% of the finished product weight when used for moisture retention and quality.³

What can replace Triphosphates?

Possible alternatives depend on the job E451 is doing in the recipe:

• For sequestration and pH control: citric acid, sodium citrates
• For moisture retention and texture: diphosphates, polyphosphates, carrageenan, xanthan gum
• For leavening or buffering in specific systems: sodium bicarbonate, sodium phosphates, potassium phosphates

Swapping ingredients changes taste, texture, and labels, so manufacturers test alternatives to match the target quality.

How is Triphosphates made?

Food-grade triphosphates are produced from purified phosphoric acid and sodium or potassium sources. The salts are neutralised and then heated (condensed) under controlled conditions to form the triphosphate chain, followed by drying and milling to specification.²

Is Triphosphates safe to eat?

In 2019, the European Food Safety Authority (EFSA) set a group acceptable daily intake (ADI) for phosphates (E338–E341, E343, E450–E452) of 40 mg phosphorus per kg body weight per day, and noted that some children with high intakes could exceed this level.¹ Within product-specific limits (for example, up to 0.5% in many U.S. meat and poultry items), phosphates like E451 are permitted for their intended technological effects.³ As with any additive, overall dietary exposure comes from many foods, so total intake—not just one product—matters.

Does Triphosphates have any benefits?

Technological benefits include better juiciness in meat and seafood, improved sliceability and melt control in processed cheese, and protection against quality loss from metal-catalyzed reactions. From a nutrition view, phosphorus is an essential mineral for bones, teeth, and energy metabolism; however, additive phosphate is highly available and adds to total daily intake.⁴

Who should avoid Triphosphates?

People who must restrict phosphorus—especially those with chronic kidney disease—should limit phosphate additives and follow medical advice, since the kidneys regulate phosphorus balance.⁴ Those on potassium-restricted diets may also want to avoid potassium triphosphate forms. If you are managing sodium intake, check labels, as sodium triphosphate contributes sodium.

Myths & facts

• Myth: “Triphosphates are only detergents, not food-grade.” Fact: Food-grade triphosphates meet strict purity specifications for use in foods.
• Myth: “They’re used to hide poor-quality meat.” Fact: They help retain moisture and texture in many standard products and must be used within legal limits.
• Myth: “All phosphates are the same.” Fact: There are different phosphates—mono-, di-, tri-, and polyphosphates—each with distinct functions.
• Myth: “They act like leavening acids.” Fact: Leavening typically relies on acid salts such as sodium acid pyrophosphate (diphosphates); triphosphates are mainly used for moisture binding and sequestration.

Triphosphates in branded foods

On ingredient lists you might see “sodium tripolyphosphate (E451),” “pentasodium triphosphate,” or “potassium triphosphate.” These appear in many mainstream products, such as deli hams and turkey, frozen shrimp, processed cheese slices, canned tuna or salmon, and some dairy powders. Placement and amount depend on the product type and national rules.

References

Footnotes

1. Re-evaluation of phosphoric acid–phosphates–di-, tri- and polyphosphates (E 338–341, E 343, E 450–452) as food additives — EFSA. https://www.efsa.europa.eu/en/efsajournal/pub/5674 ↩ ↩²

2. Specifications for food additives: Triphosphates (E451) — Commission Regulation (EU) No 231/2012. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32012R0231 ↩ ↩²

3. Use of food ingredients and sources of radiation, including phosphates in meat and poultry — 9 CFR 424.21(c). https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-424/section-424.21 ↩ ↩²

4. Phosphorus Fact Sheet for Health Professionals — NIH Office of Dietary Supplements. https://ods.od.nih.gov/factsheets/Phosphorus-HealthProfessional/ ↩ ↩²