Triphosphates

Triphosphates are a group of chemicals that include three phosphate groups linked together. They are often produced industrially from phosphorus compounds. In food, they are typically used in their salt forms, such as sodium or potassium triphosphates.

Triphosphates are added to foods as stabilisers and emulsifiers, helping to keep ingredients mixed together and improving texture. They can also help retain moisture in processed meats, making them appear juicier. They are commonly found in processed meat products like ham and turkey breast, as well as some dairy-based products.

Triphosphates are authorised food additives in Great Britain and are listed on the Register of Food Additive Authorisations. They are permitted for use in a range of foods, including processed meats and dairy products, under specific conditions. EFSA has evaluated triphosphates and they have been assigned an acceptable daily intake (ADI). While generally considered safe at typical consumption levels, some research has explored the potential impact of high phosphate intake from all sources on bone and cardiovascular health, though evidence is mixed and intake from food additives is usually a small proportion of total dietary phosphate.