Comparing E452 - Polyphosphates vs E450VII - Calcium dihydrogen diphosphate

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Overview

E452 - Polyphosphates

Polyphosphates (E452) are a family of phosphate salts used in foods to hold water, stabilize texture, and keep minerals from causing off-flavors or haze. They appear in processed meats, seafood, dairy, and some beverages, and are regulated for safety and use levels in the U.S. and the EU. They’re part of the broader phosphate group that includes phosphoric acid and phosphate salts.

E450VII - Calcium dihydrogen diphosphate

Calcium dihydrogen diphosphate (E450VII) is a calcium salt of pyrophosphate used mainly as a leavening acid and dough conditioner. It helps baked goods rise evenly and keeps texture stable during mixing, freezing, and baking. You may also see it called calcium acid pyrophosphate on ingredient lists.

Synonyms

E452

Polyphosphates

Polyphosphate E452

E450vii

Calcium dihydrogen diphosphate

Acid calcium pyrophosphate

Functions

emulsifying salt sequestrant stabilizer thickener

acidity regulator emulsifier raising agent sequestrant stabilizer

Origins

Synthetic

Mineral

Products

Found in 5,226 products

Found in 16 products

Search rank & volume

#403150 / mo🇺🇸U.S.

🇺🇸U.S.

Awareness score

×0.01

under-aware

Awareness data is not available.

Search volume over time

Interest over time for 3 keywords in U.S. during the last 10 years.

Search history data is not available.

Popular questions

Girlsdoporn e452 who is she?
That appears unrelated to the food additive E452; E452 refers to polyphosphates, synthetic phosphate salts used in foods as emulsifiers, stabilizers, humectants, and sequestrants.
How does polyphosphates reduce affinity of hemoglobin for oxygen?
Inorganic polyphosphate can bind to positively charged sites on deoxyhemoglobin and stabilize the low‑affinity T-state, shifting the oxygen dissociation curve to the right and lowering O2 affinity. This is a biochemical interaction and not a typical food-use effect of E452.
How many states use polyphosphates?
There’s no official tally; polyphosphates are used by many water utilities across numerous U.S. states and worldwide for iron/manganese sequestration and scale/corrosion control, depending on local water chemistry.
How many states use polyphosphates to treat water?
No centralized count exists, but hundreds of U.S. community water systems in dozens of states use phosphate-based treatments (often polyphosphates or poly/ortho blends) for metal sequestration and corrosion control. Usage changes over time with source water and regulations.
How to remove polyphosphates from drinking water?
Effective options include reverse osmosis or nanofiltration, and strong‑base anion exchange; utilities may also use coagulation/precipitation with iron or alum followed by filtration. Polyphosphates hydrolyze to orthophosphate over time, which the same processes remove; activated carbon and boiling are generally ineffective.