E451 · Emulsifiers, Humectants, Sequestrants, Stabilisers, Thickeners

Triphosphates

Moderate risk emulsifiermineral depletionsynthetic

Phosphate additive concern.

Category: Emulsifiers, Humectants, Sequestrants, Stabilisers, Thickeners
Acceptable daily intake: 40 mg/kg body weight/day (EFSA)
Vegan: Yes
Vegetarian: Yes

What it is

E451 (Triphosphates) belong to the phosphate family of food additives. They are powerful synthetic agents used to trap water in processed meats, ensuring they remain plump, moist, and heavy when sold.

How it is used in food

Three-unit phosphate chains that make brined meat and fish hold water (and weight).

Commonly found in

Processed ham, bacon, and sausages
Frozen chicken breasts (plumped with water)
Processed cheese slices

Health and safety

They add to the cumulative phosphate load EFSA flagged in 2019.

Phosphates are completely absorbed by the body. While phosphorus is an essential nutrient, excessive intake from processed foods artificially spikes blood phosphorus levels. Over time, this strains the kidneys and triggers the body to pull calcium from bones to maintain mineral balance.

Bone density and kidney strain

people with reduced kidney function; general population at high intakes · evidence: probable

Additive phosphate is absorbed far more completely than the phosphorus bound in food, and high intakes are associated with vascular calcification and bone demineralisation. The evidence is strongest in people with reduced kidney function; in the general population it is observational.

EFSA re-evaluation of phosphates

Subject to the same total intake warnings.

Regulatory status

Region	Status	Notes
Australia & New Zealand FSANZ	Permitted	Permitted under the FSANZ Food Standards Code.
European Union EFSA / European Commission	Permitted	Authorised for food use under EU regulations (Annex II).
United States FDA (Food and Drug Administration)	Permitted	Generally Recognised As Safe (GRAS).

Identification on labels

E-number: E451

Also printed asSodium Tripolyphosphate · STPP

Alternatives to this additive

E331: Sodium citrates — Performs the same buffering and melting job in processed cheese without adding to dietary phosphate load.

How it is made

Manufactured chemically from phosphoric acid (E338) and sodium or potassium carbonates.

Chemical Synthesis — Produced by heating phosphoric acid with sodium or potassium salts until they polymerise.

Worth knowing

Commonly found in frozen poultry.

Conclusion

Triphosphates are a hallmark of highly processed meats. Minimising intake is particularly crucial for anyone with kidney issues, and highly recommended for the general population to protect long-term bone and cardiovascular health.

References

EFSA re-evaluation of phosphates — EFSA

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Entry last reviewed 2026-07-28.

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