E450 is a food additive belonging to a group of compounds known as phosphates, which are widely used in the food industry. The following are their specific product names:
E 450(i) Diphosphate Disodium, 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 Diacid Diphosphate, Calcium Acid Pyrophosphate
E 450 (viii) Dimagnesium Diphosphate, Magnesium Pyrophosphate
E 450 (ix) Magnesium Biacid Diphosphate, Magnesium acid pyrophosphate
They have various functions, we only discuss their emulsifier functions in this article.
What is the source of emulsifier E450?
The primary source of phosphates used in the production of E450 is phosphate rock, which is a naturally occurring mineral deposit. Phosphate rock is typically mined from phosphate deposits and processed to extract phosphoric acid. Phosphoric acid is then reacted with sodium hydroxide or potassium hydroxide to produce sodium or potassium pyrophosphates, respectively.
Which Items(among the E450 i-ix) are Suitable for Using as Emulsifiers?
E 450(i) – Diphosphate Disodium, Sodium Acid Pyrophosphate
This emulsifier helps stabilize emulsions by reducing the surface tension between two immiscible substances, such as oil and water. It is commonly used in processed meats, dairy products, and baked goods.
In bakery products: E450(i) may contribute to the emulsification of fats or oils, leading to improved texture, crumb structure, and shelf life.
In sauces and dressings: It can aid in creating a stable and uniform mixture by promoting the dispersion of oil and water-based ingredients. It can help prevent the separation of the oil and water components, providing a smooth and consistent texture to the final product.
Dairy Products: It can be found in certain dairy products like processed cheese and cheese analogs. E 450(i) helps improve the melting properties and texture of these products.
E 450(ii) – Trisodium Diphosphate, Trisodium Pyrophosphate
Similar to E 450(i), this emulsifier is used for its emulsifying properties. It aids in creating and maintaining stable emulsions in food products.
Processed Meats: They can be found in processed meat products such as sausages, hot dogs, and deli meats. E 450(ii) helps in creating a uniform texture and preventing fat separation in meat products.
Dairy Products: E 450(ii) can be used in dairy products like cheese, processed cheese spreads, and creamy desserts. It aids in emulsifying the ingredients and maintaining a smooth and stable texture.
Instant Foods: E 450(ii) may be added to instant soups, instant noodles, and powdered beverage mixes. It helps improve the reconstitution properties, texture, and stability of these products.
E 450(iii) – Tetrasodium Diphosphate, Tetrasodium Pyrophosphate
Tetrasodium diphosphate is primarily utilized as a buffering agent, chelating agent, and emulsifier in food applications. It helps stabilize emulsions and adjust the pH of food products.
Dairy Products: It can be found in certain dairy products like processed cheese, cheese spreads, and cheese analogs. E 450(iii) helps improve the texture, melting properties, and emulsification of these dairy products.
Processed Meats: E450(iii) may be added to processed meat products, such as sausages or meat spreads, to enhance emulsion stability and prevent fat or water separation.
Bakery Fillings: Some bakery fillings, like fruit or cream fillings, may utilize E450(iii) as an emulsifier to stabilize the mixture and prevent phase separation.
E 450(iv) – Dipotassium Diphosphate, Potassium Acid Pyrophosphate
E 450(iv) acts as an emulsifier and a pH regulator in food products. It helps create and stabilize emulsions while also controlling acidity.
Powdered Beverage Mixes: These can be added to powdered beverage mixes like instant coffee, cocoa mixes, and powdered drink mixes to aid in the dissolution and dispersion of the ingredients.
Dairy Products: It can be found in certain dairy products like powdered milk, creamers, and dessert mixes to enhance solubility and dispersibility.
Sauces and Gravies: E450(iv) can be added to sauces and gravies to improve emulsion stability and prevent the separation of oil and water.
Processed Meats: In processed meat products like sausages or meat-based spreads, E450(iv) may be used to enhance emulsion stability, texture, and overall quality.
Bakery Products: E450(iv) can potentially be added to bakery products like cakes, muffins, or bread to assist in emulsification, improve texture, and enhance shelf life.
E 450(v) – Tetrapotassium Diphosphate, Tetrapotassium Pyrophosphate
Tetrapotassium diphosphate functions as an emulsifier and pH regulator. It assists in forming stable emulsions and adjusting the pH levels in food products.
Dairy Products: It can be found in certain dairy products like processed cheese, cheese analogs, and dairy desserts. E 450(v) helps improve the texture, melting properties, and emulsification of these dairy products.
Salad Dressings: E450(v) may be used in certain salad dressings to help stabilize the emulsion, improve texture, and prevent oil and water separation.
Sauces and Gravies: E450(v) can be added to sauces and gravies to enhance emulsion stability, texture, and overall quality.
E 450(vi) – Dicalcium Diphosphate, Calcium Pyrophosphate
Dicalcium diphosphate is primarily used as a leavening agent in baking. It helps provide a light and airy texture to baked goods and is not specifically employed as an emulsifier.
E 450(vii) – Calcium Diacid Diphosphate, Calcium Acid Pyrophosphate
Calcium diacid diphosphate serves as a leavening agent rather than an emulsifier. It is commonly used in baking to promote dough rising and create a fluffy texture in baked goods.
E 450(viii) – Dimagnesium Diphosphate, Magnesium Pyrophosphate
Dimagnesium diphosphate is primarily utilized as a buffering agent and pH regulator in food products. Its emulsifying properties are not commonly emphasized.
E 450(ix) – Magnesium Biacid Diphosphate, Magnesium Acid Pyrophosphate
Like E 450(viii), magnesium biacid diphosphate is predominantly used as a pH regulator and buffering agent rather than an emulsifier.
Based on the text above, the following chart shows which ones are suitable.
| E450 (i) | E450 (ii) | E450 (iii) | E450 (iv) | E450 (v) | E450 (vi) | E450 (vii) | E450 (viii) | E450 (ix) |
|---|---|---|---|---|---|---|---|---|
| √ | √ | √ | √ | √ | × | × | × | × |
Is emulsifier E450 vegetarian?
Generally, E450 compounds are considered to be vegetarian-friendly, E450 compounds are commonly derived from mineral sources or synthesized chemically. They do not typically involve the use of animal-derived ingredients.
Is E450 food additive safe?
E450 compounds are generally considered safe for consumption when used within approved limits and under normal food handling and processing conditions. These compounds have undergone extensive safety evaluations by regulatory bodies and scientific research to establish their safety profiles.
Regulatory agencies, such as the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and other national food safety agencies, have assessed the available scientific data on E450 compounds and established acceptable daily intake (ADI) levels. These ADI levels represent the amount of a substance that can be consumed daily over a lifetime without appreciable health risks.
In conclusion, E450 refers to a group of food additives known as phosphates, which have various functions in the food industry. While they are not primarily used as emulsifiers, some of the E450 compounds do possess emulsifying properties alongside other functionalities.
