Polyphosphates

Polyphosphates are salts of polyphosphoric acids, which are chains of phosphate units. They are typically produced industrially by heating phosphates, such as sodium or calcium phosphates. These compounds are commonly found in processed foods to improve texture and moisture retention.

Polyphosphates function as emulsifiers, stabilisers, and moisture-retaining agents in food. They help to bind water, prevent fat separation, and improve the texture of processed meats and dairy products. They are often found in processed meats, seafood, and some dairy products like smoked cheeses.

Polyphosphates are authorised food additives in Great Britain and are listed on the Register of Food Additive Authorisations. They have been evaluated by EFSA, which has established acceptable intake levels. While generally considered safe at typical consumption levels, some research has explored the potential impact of high phosphate intake from all sources on bone health and cardiovascular health, though evidence is mixed and often relates to overall dietary phosphate rather than specific additives. The UK's Scientific Advisory Committee on Nutrition (SACN) advises that most people in the UK consume adequate amounts of phosphate.