E544 - Calcium polyphosphate

At a glance

• Calcium polyphosphate is a calcium salt of long-chain phosphates used mainly as a stabilizer, sequestrant (metal-ion binder), and processing aid.
• It appears most often in processed meats, fish and seafood, and processed cheese products.
• People with kidney disease or who must limit phosphorus should watch total phosphate intake from all sources.

Why is calcium polyphosphate added to food?

Food makers use calcium polyphosphate to keep proteins and fats evenly mixed, to hold water in meats and seafood, and to stop minerals from causing off-flavors or haze. In short, it acts as a stabilizer, emulsifying salt, and sequestrant in complex foods where texture and consistency matter.¹ It is part of the larger class of polyphosphates that are widely permitted as processing aids and stabilizers in many countries.²

What foods contain calcium polyphosphate?

You will most often find calcium polyphosphate in:

• Processed meats and poultry (for water binding and sliceability)
• Processed fish and seafood (for moisture retention and firmness)
• Processed cheese and cheese analogues (as an emulsifying salt)
• Some bakery, dessert, and instant mix applications (for sequestration and texture)

These uses are part of the authorized categories for polyphosphates in EU and Codex standards, with calcium polyphosphate listed among the permitted salts.³² In the United States, phosphate salts are allowed as emulsifying agents in processed cheese, illustrating this role in practice.⁴

On labels, it may appear as “calcium polyphosphate,” “polyphosphates,” or by E-number. You might also see related entries such as phosphoric acid, sodium phosphates, potassium phosphates, calcium phosphates, and other members of the phosphate family.

What can replace calcium polyphosphate?

Swapping this additive depends on the job it’s doing:

• Emulsifying salt in processed cheese: blends of trisodium citrate and phosphates are common; in phosphate-reduced formulas, citrate systems or citric acid may help, with trade-offs in melt and stretch.
• Water binding/stabilizing: hydrocolloids like carrageenan or sodium alginate can improve moisture retention, though texture will differ.
• Buffering/sequestration: citrates (e.g., trisodium citrate) can bind metal ions and adjust pH in some recipes.
• Leavening/pH control in mixes: alternatives include sodium bicarbonate paired with acidulants.

Each substitute has its own taste, cost, and performance profile, so formulators often use blends.

How is calcium polyphosphate made?

Calcium polyphosphate is produced by dehydrating and condensing orthophosphates to form long phosphate chains (polyphosphoric acids), then neutralizing with a calcium source to obtain the calcium salt. Food-grade specifications define identity, purity, and performance characteristics for polyphosphates, including calcium forms.¹

Is calcium polyphosphate safe to eat?

Regulators evaluate polyphosphates as a group. In 2019, the European Food Safety Authority (EFSA) established an acceptable daily intake (ADI) for phosphates of 40 mg phosphorus per kilogram of body weight per day from all sources, covering phosphoric acid and phosphate salts including polyphosphates.³ EFSA concluded there were no concerns for genotoxicity and that exposure for most consumers is below the ADI, though high consumers—especially young children—could approach or exceed it depending on diet.³

As with all additives, safety depends on amount consumed. Total phosphorus intake comes from both additives and naturally phosphorus-rich foods.

Does calcium polyphosphate have any benefits?

In foods, its benefits are technological: steadier texture, improved sliceability, better melt in processed cheese, and reduced mineral haze. These properties help maintain quality during processing and storage.¹ While phosphorus is an essential nutrient, calcium polyphosphate is added for function, not as a dietary supplement.

Who should avoid calcium polyphosphate?

People who must limit phosphorus—especially those with chronic kidney disease (CKD)—should monitor total phosphorus intake, including phosphates from additives.⁵ Your healthcare provider or dietitian may advise choosing foods with fewer phosphate additives and reading ingredient lists carefully.

Myths & facts

• Myth: “Polyphosphates are the same as fertilizer chemicals.” Fact: Food-grade polyphosphates must meet strict purity and safety specifications for use in foods.¹
• Myth: “If a food contains polyphosphates, it’s unsafe.” Fact: Their use is regulated, and overall safety depends on how much phosphorus you eat from all sources compared with established intake limits.³
• Myth: “You can’t get the same texture without phosphates.” Fact: Alternatives exist (for example, citrates or hydrocolloids), though they can change taste and texture and may not fully mimic phosphate functionality.

Calcium polyphosphate in branded foods

Calcium polyphosphate typically appears in ingredient lists as “calcium polyphosphate,” “polyphosphates,” or an E-number (region dependent). It is most common in processed meats, seafood, and processed cheese. If you’re tracking intake, compare similar products—some use citrate systems or hydrocolloids instead, and others may rely on different phosphate salts such as triphosphates or dicalcium diphosphate.

References

Footnotes

1. Commission Regulation (EU) No 231/2012 — Specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 (polyphosphates, including calcium polyphosphate). https://eur-lex.europa.eu/eli/reg/2012/231/oj ↩ ↩² ↩³ ↩⁴

2. General Standard for Food Additives (GSFA), INS 452 Polyphosphates — Codex Alimentarius. https://www.fao.org/gsfaonline/additives/details.html?id=191 ↩ ↩²

3. Re-evaluation of phosphoric acid–phosphates–di-, tri- and polyphosphates (E 338–341, E 343, E 450–452, E 540) as food additives — EFSA Journal (2019). https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2019.5674 ↩ ↩² ↩³ ↩⁴

4. 21 CFR §133.169 — Pasteurized process cheese (emulsifying agents include phosphate salts). https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-133/subpart-B/section-133.169 ↩

5. Phosphorus: Tips for People with Chronic Kidney Disease — National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). https://www.niddk.nih.gov/health-information/kidney-disease/ckd/complications/phosphorus ↩