Comparing E452III - Sodium calcium polyphosphate vs E452VI - Sodium tripolyphosphate

Is sodium tripolyphosphate bad for you?

Not at the low levels used in foods; regulators consider it acceptable within set limits, though very high intakes of phosphate additives may be a concern—especially for people with kidney disease or those advised to limit phosphorus.

What is sodium tripolyphosphate used for?

It’s added as a sequestrant and stabilizer to improve water retention, texture, and juiciness—commonly in seafood, meats, and poultry—and also helps emulsify and reduce drip loss.

How to remove sodium tripolyphosphate from fish?

You can reduce surface residues by rinsing and briefly soaking the fish in cold water (e.g., 10–20 minutes with water changes), but once absorbed it can’t be fully removed; choosing phosphate‑free products is the only way to avoid it entirely.

How to remove sodium tripolyphosphate from shrimp?

Rinse and soak the shrimp in cold water for 10–20 minutes (changing the water) to wash off some surface STPP, then drain and pat dry, but be aware that absorbed phosphate cannot be completely removed.

Is sodium tripolyphosphate safe?

Yes—when used within legal limits set by authorities like EFSA and FDA; EFSA has a group ADI for phosphates of 40 mg/kg body weight per day (as phosphorus), and people with kidney disease should limit intake of phosphate additives.