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.
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)
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