ピロリン酸塩

Origin

E450, diphosphates (also known as pyrophosphates), are a group of salts derived from phosphoric acid. They are produced by heating orthophosphates. Different forms exist, including disodium diphosphate (E450(i)), trisodium diphosphate (E450(ii)), tetrasodium diphosphate (E450(iii)), dipotassium diphosphate (E450(iv)), tetrapotassium diphosphate (E450(v)), dicalcium diphosphate (E450(vi)), and calcium dihydrogen diphosphate (E450(vii)). These compounds are synthetically produced.

Usage

Diphosphates are widely used in the food industry for various purposes. They act as buffering agents, stabilisers, emulsifiers, and leavening agents. They help to control the pH of food products, improve texture, and prevent the separation of fats and water. They are commonly found in processed meats, baked goods, dairy products, and seafood. Specifically, they can be used to improve the water-holding capacity of processed meats, giving them a juicier texture. In baked goods, they can react with baking soda to provide leavening. They also prevent struvite crystals in canned seafood.

Side Effects

Diphosphates are generally considered safe for consumption at levels typically found in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established a group ADI (Acceptable Daily Intake) of 0-70 mg/kg body weight for total dietary phosphorus intake from all sources, including phosphates. Excessive consumption of phosphates can potentially lead to an imbalance of minerals in the body, particularly calcium. In individuals with kidney problems, high phosphate intake can exacerbate their condition. Some studies suggest a possible link between high phosphate intake and cardiovascular issues, but more research is needed. Labelling regulations require disclosure of phosphate additives to allow consumers to monitor their intake.

Regulatory Status

Diphosphates (E450) are permitted food additives in many countries, including those in the European Union, the United States, and Canada. Regulations specify the types of food in which they can be used and the maximum permitted levels. In the EU, they are subject to Regulation (EC) No 1333/2008 on food additives. The FDA in the United States regulates their use under various sections of Title 21 of the Code of Federal Regulations (CFR).