E450

E450 is a category of food additives that encompasses diphosphates and pyrophosphates, primarily phosphate salts used in the food industry. The term covers several salt forms, including disodium diphosphate, disodium pyrophosphate, sodium acid pyrophosphate, and tetrasodium pyrophosphate. In European labeling, these compounds are grouped as E450, with subcategories such as E450(i), E450(ii), and E450(iii) to distinguish the specific salt forms.

Common uses of E450 additives include functioning as raising agents in baked goods, where they release gases to aid leavening. They also act as emulsifiers, stabilizers, and moisture-retaining agents in a range of processed foods. In dairy products, processed cheese, canned seafood, and meat products, E450 salts help improve texture, yield, and shelf stability. They may also serve as buffering agents to control acidity.

Regulation and safety for E450 additives are overseen by authorities such as the European Food Safety Authority and the European Commission. Their use is permitted within specified maximum concentrations and must be declared on ingredient lists with the E-number. For most consumers, E450-containing products are considered safe when used as intended. However, high phosphate intake can contribute to mineral balance issues, particularly in individuals with kidney disease or other conditions affecting phosphate metabolism. As with many food additives, the use of E450 is subject to ongoing review to ensure safety and compliance with dietary guidelines.