Other names for the additive (synonyms)
General Information
Sodium polyphosphate (food additive E452(i)) is a polymer of orthophosphoric acid neutralized with sodium. It is a subtype of E452 additive, which is used in the food industry as an emulsifier, stabilizer, and moisture-retaining agent.
The chemical formula of sodium polyphosphate is (NaPO3)n, where n indicates the number of repeating units in the polyphosphate chain. Typically, these are linear or cyclic chains composed of 10–20 phosphate units.
Sodium polyphosphate is produced through thermal condensation of orthophosphoric acid at temperatures of approximately 600–700°C, followed by neutralization with sodium solutions. Depending on the degree of polymerization, various forms are obtained — from short-chain pyrophosphates to high-molecular-weight polyphosphates.
The main properties of E452(i) include a high capacity for forming complexes with calcium and magnesium ions, inhibiting salt precipitation, and strong moisture-retention capabilities. These characteristics make the additive essential in the production of meat and fish products, where sodium polyphosphate stabilizes protein structures, enhances juiciness, and extends shelf life.
In the dairy industry, stabilizer E452(i) is used to improve the meltability of processed cheeses and to stabilize emulsions. In beverage production, it prevents sediment formation and maintains the product's organoleptic properties.
For more information about the E452 additive group, see the article “E452 – Polyphosphates”.
