E452 - Polyphosphates

At a glance

• What it is: A group of phosphate-based salts that act as stabilisers, emulsifiers, thickeners, humectants, and sequestrants
• Where it’s used: Processed meats and seafood, processed cheese, dairy powders, baked goods, instant beverages
• What it does: Binds water, improves texture and sliceability, prevents mineral haze, buffers acidity
• Safety: Allowed in the U.S. and EU; the EU set a group ADI (acceptable daily intake) for phosphates expressed as phosphorus
• Watch-outs: People with chronic kidney disease may need to limit phosphorus from all sources
• Also known as: E452; common forms include sodium polyphosphate, potassium polyphosphate, sodium calcium polyphosphate, and calcium polyphosphate

Why are Polyphosphates added to food?

Food makers use polyphosphates because they solve several problems at once. They bind water to improve juiciness and reduce cooking loss, help proteins hold together for better texture, and keep minerals like iron and calcium from causing discoloration or haze. They also act as acidity regulators and can support emulsions in processed foods, which is why they show up across many categories under good manufacturing practice in the U.S. and permitted-use rules in the EU.¹

In meat and poultry, polyphosphates increase water-holding capacity and improve tenderness and yield, which is why they are commonly included in brines and tumbling solutions.²

What foods contain Polyphosphates?

You’re most likely to see E452 in:

• Processed meats and poultry (e.g., ham, deli slices, cured or injected products)
• Seafood (e.g., shrimp, scallops, surimi/“imitation crab”)
• Processed cheeses and cheese analogues
• Dairy powders and evaporated/condensed dairy
• Instant beverages and drink bases
• Certain baked goods, batters, and coatings

In the United States, phosphates including polyphosphates are considered safe for specified uses in many of these categories, and meat and poultry rules limit total phosphate in the finished product to 0.5% when used, expressed as P2O5.¹²

What can replace Polyphosphates?

Depending on the job you need done, common substitutes include:

• For mineral control and buffering: citric acid or sodium citrates
• For water binding and texture: carrageenan, xanthan gum, or proteins/hydrocolloids
• For emulsification: lecithins
• For pH adjustment or leavening in baked goods: sodium carbonates or related systems Note that none of these are one-to-one replacements in every recipe; formulators often blend ingredients to match the full functionality of polyphosphates.

How is Polyphosphates made?

Polyphosphates are produced by dehydrating and condensing phosphate salts (such as sodium or potassium orthophosphates) at high temperatures. This process links phosphate units into longer chains or ring structures, yielding materials like sodium hexametaphosphate and other linear polyphosphates with defined ranges of chain length.³

Regulatory specifications describe identity, purity, and manufacturing for individual forms, such as sodium polyphosphates (E452(i)).³

Is Polyphosphates safe to eat?

In the European Union, the scientific panel of the European Food Safety Authority re-evaluated phosphates (E338–341, E343, E450–452) and set a group ADI (acceptable daily intake) of 40 mg/kg body weight per day, expressed as phosphorus.⁴ In the United States, many phosphate salts, including polyphosphates, are permitted for specified purposes under federal regulations and the FDA’s Food Additive Status List, when used according to good manufacturing practice.¹

As with any additive, safety depends on both the substance and the amount consumed. EFSA noted that some children with high intakes from multiple foods could exceed the ADI, which is one reason usage levels and food categories are controlled.⁴

Does Polyphosphates have any benefits?

For manufacturers and cooks, polyphosphates:

• Improve juiciness and reduce cooking loss in meats and seafood
• Help processed cheeses melt smoothly and slice cleanly
• Prevent “mineral haze” and off-flavors from metal ions in beverages
• Stabilize emulsions and foams, and help powders disperse

These benefits explain their wide use in convenience and ready-to-eat foods where consistent texture and appearance matter.

Who should avoid Polyphosphates?

People who must limit phosphorus—especially those with chronic kidney disease—may need to watch total phosphorus intake from both natural foods and additives, including polyphosphates.⁵ If you are on a phosphorus-restricted diet, check labels for E-numbers in the phosphate family (such as E338–E341, E450–E452) and consult your healthcare provider.⁴⁵

If you are reducing sodium, look for versions made with potassium or calcium (e.g., potassium polyphosphate or calcium polyphosphate) and consider overall dietary sodium from all sources.

Myths & facts

• Myth: “Polyphosphates are the same as fertilizer.” Fact: Food-grade polyphosphates are purified, regulated ingredients with strict specifications.
• Myth: “They only add water weight.” Fact: They also stabilize proteins, control minerals, and improve texture and safety margins in many foods.
• Myth: “All phosphates are identical.” Fact: The phosphate family includes many substances with different chain lengths and functions—from phosphoric acid to sodium phosphates, triphosphates, and polyphosphates.

Polyphosphates in branded foods

On grocery shelves, you can often spot E452 on ingredient lists of:

• Sliced ham and deli turkey
• Frozen shrimp or scallops
• Surimi products (imitation crab sticks)
• Processed cheese slices and spreads
• Powdered dairy drinks and creamers
• Instant tea, coffee, or flavored drink mixes

Label terms may list the specific form, such as “sodium polyphosphate,” “potassium polyphosphate,” or “sodium hexametaphosphate.”

References

Footnotes

1. Food Additive Status List: Phosphates — U.S. Food and Drug Administration. https://www.fda.gov/food/food-additives-petitions/food-additive-status-list ↩ ↩² ↩³

2. 9 CFR 424.21(c): Use of food ingredients and sources of radiation — U.S. eCFR (meat and poultry; phosphate limit 0.5% as P2O5). https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-424#p-424.21(c) ↩ ↩²

3. Sodium polyphosphates (INS 452(i)) — JECFA Specifications, FAO. https://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-additives/specs/en/ ↩ ↩²

4. Re-evaluation of phosphates (E 338–341, E 343, E 450–452) as food additives — European Food Safety Authority (EFSA). https://www.efsa.europa.eu/en/efsajournal/pub/5674 ↩ ↩² ↩³

5. Phosphorus in diet — MedlinePlus, U.S. National Library of Medicine (NIH). https://medlineplus.gov/ency/article/002424.htm ↩ ↩²