Sequestrants, stabilizers and emulsifiers.
Salts of sodium/potassium/calcium/ammonium with phosphates are all produced synthetically from the respective carbonates and phosphoric acid.
It has recently been determined that phosphate additives in food may harm the health of persons with normal renal function.
Polyphosphates act as Emulsifiers. Without the use of emulsifying salts, such as phosphates, it is impossible to produce stable processed cheese or cheese-based sauces.
Meat products, processed cheese, fish and seafood, sauces, icing sugar, dried powdered foods, and milk-based drinks.
Allowed to use in Europe and the US.