A group of synthetic phosphate salts used as leavening agents in baked goods, helping dough rise evenly and giving bread a consistent texture. Also acts as an emulsifier and stabiliser in processed fish and cereal products. Phosphates occur naturally in many foods, but synthetic versions add to total dietary phosphate load. High phosphate intake over time is linked to kidney strain and cardiovascular issues, especially in people with existing kidney disease. EFSA has reviewed acceptable daily intake limits — occasional exposure from bread is not a concern, but frequent consumption across multiple processed foods adds up.
This additive is authorised to be used in the following 3 food categories:
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