E452vi - Tripolyphosphate de sodium et de potassium

Origin

Sodium tripolyphosphate (STPP), also known as pentasodium triphosphate or tripolyphosphate (TPP), is an inorganic salt derived from sodium and phosphoric acid. It is produced by heating a stoichiometric mixture of disodium phosphate (Na2HPO4) and monosodium phosphate (NaH2PO4).

Usage

STPP is used in a wide variety of applications, primarily as a builder in detergents, where it helps to soften water and emulsify oils. In the food industry, it functions as a preservative, texture enhancer, and emulsifier. It is commonly found in processed meats, seafood, cheeses, and baked goods. STPP helps to retain moisture, improve texture, and prevent discoloration. It is also used in animal feeds, ceramics, and water treatment.

Side Effects

Sodium tripolyphosphate is generally considered safe for consumption at levels typically found in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 0-70 mg/kg body weight for phosphates, including STPP. Excessive consumption of phosphates can lead to an imbalance of minerals in the body, potentially affecting calcium absorption and bone health. Individuals with kidney problems may be more susceptible to the adverse effects of excessive phosphate intake. While rare, some individuals may experience allergic reactions to STPP. High concentrations can cause skin and eye irritation. Regulatory bodies such as the EFSA and FDA monitor and regulate the use of STPP to ensure consumer safety.

Regulatory Status

Sodium tripolyphosphate is approved for use as a food additive in many countries, including the United States, the European Union, and Canada. Regulatory bodies such as the FDA and EFSA have established limits on the amount of STPP that can be used in various food products. These regulations are in place to ensure that consumers are not exposed to excessive levels of phosphates.