E450, what is this? Actually, it’s an EC NO. Which refers to the European Community Number. It is a unique identification number assigned to chemical substances within the European Union (EU) for the purpose of regulatory compliance and management. The EC No. is used in various EU regulations, such as the Registration, Evaluation, Authorisation, and Restriction of Chemicals (REACH) regulation. The E450 series comprises various diphosphates used as stabilizers in the food industry. These substances play a crucial role in enhancing texture, prolonging shelf life, and improving the overall quality of a wide range of food products. In this blog, we mainly discuss their functions, applications, and safety considerations.
What is Stabilizer E450?
Stabilizer E450 is part of the food additive family known as ‘stabilizers.’ These compounds help maintain the consistency and quality of food, preventing ingredients from separating and maintaining the desired texture. Allow me to present them one by one.
E450 stands for:
E 450(i): Disodium Diphosphate, Sodium Acid Pyrophosphate
E 450 (ii): Trisodium Diphosphate, Trisodium Pyrophosphate
E 450 (iii): Tetrasodium Diphosphate, Tetrasodium Pyrophosphate
E 450(iv): Dipotassium Diphosphate, Potassium acid pyrophosphate
E 450 (v): Tetrapotassium Diphosphate, Tetrapotassium pyrophosphate
E 450 (vi): Dicalcium Diphosphate, Calcium pyrophosphate
E 450 (vii): Calcium Dihydrogen Diphosphate, Calcium Acid Pyrophosphate
E 450 (viii): Dimagnesium Diphosphate, Magnesium Pyrophosphate
E 450 (ix): Magnesium Dihydrogen Diphosphate, Magnesium acid pyrophosphate
More details in another blog： What is E450 food ingredient?
What Are Their Functions and Utilization When Serving as Stabilizers?
Stabilizer E 450(i): Disodium Diphosphate, Sodium Acid Pyrophosphate
E450ii (Disodium Diphosphate) is used as a stabilizer in various food products. It helps maintain the desired texture and consistency of foods and can prevent ingredients from separating.
Stabilizer E 450(ii): Trisodium Diphosphate, Trisodium Pyrophosphate
E 450 ii(Trisodium Diphosphate), is a stabilizer used widely in the food industry. It helps maintain the texture of foods, prevents ingredients from separating, and enhances shelf-life. This compound also preserves the natural color and flavor of canned seafood and inhibits ice crystal formation in frozen products. Additionally, it acts as an emulsifier in foods like processed cheese, promoting a uniform mixture of ingredients. Overall, Trisodium Diphosphate ensures the quality and appeal of food products from production to consumption.
Stabilizer E 450 (iii): Tetrasodium Diphosphate, Tetrasodium Pyrophosphate
E450(iii) Tetrasodium Diphosphate is a common stabilizer in the food industry. It preserves the texture of food, acts as an emulsifier for combining ingredients, extends shelf-life, and improves product quality by binding and stabilizing metal ions. In short, it plays a vital role in ensuring the appeal and longevity of various food products.
Stabilizer E 450(iv): Dipotassium Diphosphate, Potassium acid pyrophosphate
E450 iv (Dipotassium Diphosphate) is a vital stabilizer in the food industry. It ensures consistent texture in food, acts as an emulsifier to blend ingredients, and aids in food preservation to enhance shelf-life. In summary, it contributes significantly to maintaining food quality and appeal.
Stabilizer E 450 (v): Tetrapotassium Diphosphate, Tetrapotassium pyrophosphate
E450(v) Tetrapotassium Diphosphate is a valuable stabilizer in the food industry. It helps maintain food texture, acts as an emulsifier for mixing ingredients, and contributes to food preservation to extend shelf-life. Simply put, it’s instrumental in ensuring food quality and longevity.
Stabilizer E 450 (vi): Dicalcium Diphosphate, Calcium pyrophosphate
E450(vi) Dicalcium Diphosphate is a widely-used stabilizer in the food industry. It helps maintain the texture of food products, serves as an emulsifier to blend ingredients, and aids in food preservation to extend shelf-life. In short, it’s a key player in ensuring the quality and appeal of various foods.
Stabilizer E 450 (vii): Calcium Dihydrogen Diphosphate, Calcium Acid Pyrophosphate
E450(vii) Calcium Dihydrogen Diphosphate is a popular stabilizer in the food industry. It helps keep food texture consistent, works as an emulsifier to blend ingredients, and aids in food preservation to improve shelf-life. In a nutshell, it’s a vital component in maintaining the quality and appeal of various food items.
Stabilizer E 450 (viii): Dimagnesium Diphosphate, Magnesium Pyrophosphate
E450(viii) Dimagnesium Diphosphate is a significant stabilizer in the food industry. It maintains food texture, acts as an emulsifier to blend ingredients, and contributes to food preservation to lengthen shelf-life. In essence, it’s vital for ensuring the quality and appeal of various food products.
Stabilizer E 450 (ix): Magnesium Dihydrogen Diphosphate, Magnesium acid pyrophosphate
E450 ix (Magnesium Dihydrogen Diphosphate), is an essential stabilizer in the food industry. It helps preserve food texture, works as an emulsifier to blend ingredients, and aids in extending the shelf-life of food products. Simply put, it’s a crucial element in maintaining the quality and appeal of various foods.
Function and Application of Stabilizer E450 in Food Processing
Processed meats, Canned seafood, and Cheese:
E450(ii) (Trisodium Diphosphate, Trisodium Pyrophosphate): Acts as a stabilizer, helping to create a stable emulsion and prevent separation of ingredients.
E450(iii) (Tetrasodium Diphosphate, Tetrasodium Pyrophosphate): Functions as a sequestrant and stabilizer, binding metal ions that could cause undesirable reactions and maintaining the natural color of the food.
Dairy products (such as evaporated milk) and Cheese:
E450(iv) (Dipotassium Diphosphate, Potassium Acid Pyrophosphate): Works as a stabilizer and a buffering agent, helping to regulate pH levels and enhance the stability of the products.
Baked goods (bread, cakes, pastries):
Potato products:
E450(iii) (Tetrasodium Diphosphate, Tetrasodium Pyrophosphate): Functions as a sequestrant and a stabilizer, preventing discoloration in potato products and maintaining the natural color.
Jellies and Desserts:
E450(vii) (Calcium Dihydrogen Diphosphate, Calcium Acid Pyrophosphate): Works as a gelling agent and a stabilizer, providing the desired texture and mouthfeel in jellies and desserts.
Breakfast cereals and Nutritional supplements:
E450(viii) (Dimagnesium Diphosphate, Magnesium Pyrophosphate): Serves as a stabilizer and a source of essential magnesium, contributing to the stability and nutritional value of the products.
Canned fruits:
E450(vii) (Calcium Dihydrogen Diphosphate, Calcium Acid Pyrophosphate): Functions as a gelling agent and a stabilizer, helping to achieve the desired texture and consistency in canned fruits.
Which Stabilizer Among Them is the Most Effective?
The effectiveness of stabilizers within the E450 series can vary depending on the specific application and desired outcome. However, it’s important to note that each stabilizer serves a unique purpose and exhibits specific properties. Comparing their effectiveness solely based on overall performance may not be straightforward, as their functions and effects differ in different food systems.
The effectiveness of each stabilizer depends on factors such as the desired texture, stability requirements, and the specific food product being formulated. Manufacturers and food technologists select the appropriate stabilizer based on these factors, considering their unique properties and functional characteristics.
Are They Safe?
Yes, the stabilizer E450 series are considered safe for consumption when used within the approved limits. They have undergone rigorous testing and evaluation by regulatory bodies such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA).
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