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Permitted Emulsifying Salt (E452)

Also Known As : E452 Polyphosphates, E452(i) Sodium polyphosphate, E452(ii) Potassium polyphosphate, E452(iii) Sodium calcium polyphosphate, E452(iv) Calcium polyphosphate, E452(v) Ammonium polyphosphate
Can Eat 0

Vegetarian

Taste Profile

They are tasteless and odourless.

Usage Tips

  1. Permitted Emulsifying Salt (E452) may be found in food products like condensed milk, milk powder, various canned foods and melted cheese.
  2. They are applied to raw fish before it is frozen to reduce the amount of water loss later on thawing.

Common names and forms

  1. Emulsifier (452(i))
  2. Emulsifier (452)
  3. Emulsifier (E452)
  4. Emulsifier (INS 452(i))
  5. Emulsifier (INS 452)
  6. Emulsifying Agent E452(i)
  7. Emulsifying Salt (E452)
  8. Emulsifying Salts (Polyphosphates)
  9. Emusifying Agent E452
  10. Phosphates (E452)
  11. Sequestering Agent (INS 452 (i))
  12. Sequestrant (452(i))
  13. Sodium Polyphosphate (E452(i))
  14. Sodium Polyphosphate (Emulsifying Agent)
  15. Sodium Tri Poly Phosphate (INS 452)
  16. Stabiliser (Polyphosphates)
  17. Stabilisers (452(i))
  18. Stabilizer (E452)
  19. Stabilizer (INS 452(i)
  20. Stabilizer and Emulsifier (E452)
  21. Stabilizers (INS 452(iii)
  22. Tri Phosphate (INS 452)

Description

Permitted Emulsifying Salt (E452) are transparent white crystals that are polyphosphates of potassium, calcium, ammonium, sodium. They are legally permitted food additives that are used during food processing to improve the quality of foods, mainly meat and fish products. They mainly act as inhibitors, whereby they slow down biological processes. hence, they are used in the food industry to inhibit processes like fermentation or to prevent the occurrence of mold. They also act as sequestrants (metal binders), stabilisers (helps to preserve the structure of the food) and emulsifiers(bind water and oil together). Polyphosphates can enhance the effect of other food additives and are sometimes used in combination with stabilizers and emulsifiers such as E440 and E499. These chemical compounds were found in yeast in the 19th century however, after 50 years scientists learnt to extract them and realized their role in the food industry. Unfortunately, they are used much less now due to the health hazards they pose for humans on consumption.

Note

Permitted Emulsifying Salt (E452) may result in increasing "bad” cholesterol levels in the body, which get deposited on the walls of blood vessels and may cause heart disease. They do not get excreted easily from the body and get stored and can pose to be a potent carcinogen, leading to cancer.(1)

Resource & Links

(1) https://food-and-recipes.com/publication/11213/

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”