E452III - Sodium calcium polyphosphate

At a glance

• What it is: A mixture of sodium and calcium salts of long-chain phosphates from the E452 polyphosphate family.
• What it does: Helps retain water, stabilize proteins, chelate (bind) metal ions, and act as an “emulsifying salt” in cheese-style products.
• Where it’s found: Processed meats and seafood, processed cheese, some bakery and beverage powders.
• How it’s made: Produced by heating and condensing phosphate salts to form longer phosphate chains.
• Label names: “Sodium calcium polyphosphate,” “E452III,” or “E452.”
• Diet notes: An inorganic, mineral-based additive; total phosphorus intake matters for certain health conditions.

Why is sodium calcium polyphosphate added to food?

This additive improves texture and water-holding, especially in meat, poultry, seafood, and cheese-style products. It acts as a stabiliser, sequestrant (binds metals that can cause off-flavors or discoloration), and emulsifying salt that helps proteins interact with fat and water for a smooth, sliceable texture.¹

It is part of the broader polyphosphates group (E452), which also includes sodium polyphosphate and sodium tripolyphosphate.

What foods contain sodium calcium polyphosphate?

You’ll most often see it in:

• Processed meats and poultry (for water-binding, tenderness, and yield)
• Processed fish and seafood (e.g., surimi, some shrimps)
• Processed cheese and cheese analogues (as an emulsifying salt)
• Certain bakery items and instant mixes

In the EU, polyphosphates (E452) are authorized in a wide range of food categories under Annex II of the food additives regulation.² In the United States, phosphates and polyphosphates are safe and suitable in meat and poultry products when used as listed by USDA, typically with a limit equivalent to 0.5% phosphate in the finished product.³

What can replace sodium calcium polyphosphate?

Possible functional alternatives depend on the job to be done:

• For emulsifying/cheese-melting control: sodium phosphates, diphosphates, or triphosphates
• For buffering or chelating: citric acid, sodium citrates, or calcium citrates
• For water-binding/texture: carrageenan, xanthan gum, or lecithins
• For alkalinity in doughs: sodium carbonates

No single substitute replicates every function, so formulators often combine alternatives.

How is sodium calcium polyphosphate made?

Food-grade polyphosphates are produced by dehydrating and condensing orthophosphates (such as phosphoric acid salts) at high temperature to form chains of phosphate units. Sodium and calcium salts are co-processed to achieve the required composition and solubility, yielding the mixed sodium–calcium form (E452III).¹

Is sodium calcium polyphosphate safe to eat?

EFSA (European Food Safety Authority) set a group acceptable daily intake (ADI) for phosphates—including polyphosphates E452—of 40 mg per kilogram of body weight per day, expressed as phosphorus. This ADI covers E 338–341, E 343, and E 450–452.⁴ In the U.S., phosphates and polyphosphates are permitted for defined uses and levels; the FDA’s Food Additive Status List reflects their regulatory standing in foods.⁵

As with all phosphates, the key safety consideration is total dietary phosphorus from all sources (food ingredients, natural foods, and supplements), not just one additive.

Does sodium calcium polyphosphate have any benefits?

From a food-technology view, it:

• Improves water retention and tenderness in meat and seafood
• Stabilizes emulsions and protein structure, aiding sliceability and melt in processed cheese
• Chelates metal ions, helping protect color and flavor stability¹³

These effects reduce cooking losses and help keep products consistent.

Who should avoid sodium calcium polyphosphate?

• People who need to limit phosphorus: Those with chronic kidney disease (CKD) are often advised to limit phosphorus, especially from phosphate additives, because their bodies may not clear excess phosphorus well.⁶
• Young children at high intake: EFSA noted that, in some high-consumption scenarios, the group ADI for phosphates could be exceeded in infants, toddlers, and children.⁴

If you have CKD or are on a phosphorus-restricted diet, ask your healthcare professional or dietitian about phosphate additives.

Myths & facts

• “It’s just a preservative.” Fact: Its main roles are water-binding, emulsifying, and stabilizing; antimicrobial effects are not its primary use.
• “Polyphosphates are the same as fertilizer.” Fact: Food-grade polyphosphates are highly purified additives made to strict specifications for use in foods.
• “It always makes food ‘watery’.” Fact: When used correctly, it helps retain natural moisture and improve texture without making products soggy.

Sodium calcium polyphosphate in branded foods

On ingredient lists, look for “sodium calcium polyphosphate,” “E452III,” or simply “E452.” You’ll most often find it in deli meats, hams, hot dogs, formed seafood, processed cheese slices, and some ready-to-eat or frozen products. Many brands use it for consistent texture and yield; others choose different emulsifying salts or hydrocolloids depending on style and label goals.

References

Footnotes

1. Re-evaluation of phosphoric acid–phosphates–di-, tri- and polyphosphates (E 338–341, E 343, E 450–452) — EFSA (Technological need and manufacturing sections). https://www.efsa.europa.eu/en/efsajournal/pub/5674 ↩ ↩² ↩³

2. Regulation (EC) No 1333/2008 on food additives (Annex II — Union list of additives) — EUR-Lex. https://eur-lex.europa.eu/eli/reg/2008/1333/oj ↩

3. Safe and Suitable Ingredients Used in the Production of Meat, Poultry, and Egg Products (Directive 7120.1) — USDA FSIS. https://www.fsis.usda.gov/policy/fsis-directives/7120.1 ↩ ↩²

4. EFSA sets ADI for phosphates and re-evaluates safety as food additives — EFSA News (2019). https://www.efsa.europa.eu/en/news/phosphates-food-additives-efsa-sets-adi ↩ ↩²

5. Food Additive Status List — U.S. FDA. https://www.fda.gov/food/food-additives-petitions/food-additive-status-list ↩

6. Nutrition and chronic kidney disease — NIH NIDDK. https://www.niddk.nih.gov/health-information/kidney-disease/chronic-kidney-disease-ckd/eating-nutrition ↩