Trifosfatlar

Detailed information

What it is & how it is made

Salts of phosphoric acid containing three phosphate units. Food additive phosphates are obtained by neutralising phosphoric acid, produced from a mineral phosphate source, with sodium or potassium compounds and then subjecting it to thermal condensation.

Where it is used

Used as emulsifying salts, stabilisers, humectants and water binding agents; found mainly in processed meat and fish products, processed cheese and bakery products. Permitted under EU Regulation 1333/2008 and the Turkish Food Codex Food Additives Regulation.

Health note

In its 2019 re-evaluation (EFSA Journal 2019;17(6):5674) EFSA established a group acceptable daily intake (ADI) of 40 mg per kg body weight per day, expressed as phosphorus, for E 338-341, E 343 and E 450-452. The Panel stated that this value is protective for healthy adults but does not apply to people with a moderate to severe reduction in kidney function. In the exposure scenario based on analytical data, intake exceeded the ADI in infants, toddlers and children, and intake from food supplements also exceeded the ADI. Phosphates were found to be of low acute oral toxicity, with no concern regarding genotoxicity or carcinogenicity.

Halal assessment

Its manufacture is mineral based and inorganic, and no animal input is reported in the EFSA opinion. The carrier or processing aid in the finished product may differ, so consult the manufacturer's halal certificate for a definitive answer.