Tag: ORANGE – SOME CONCERNS
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E627 – Disodium guanylate
E627 (disodium guanylate) is a GMP-based flavour enhancer used to boost umami, usually together with MSG or inosinate. It is permitted in the EU and US, but graded ORANGE because purine metabolism can matter for gout, hyperuricemia, and uric‑acid kidney stones.
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E471 – Mono- and diglycerides of fatty acids
E471 (mono- and diglycerides of fatty acids) are widely used food emulsifiers derived from fats and oils. They are legally approved and generally safe for most consumers, but their metabolic equivalence to dietary fats, possible animal origin, and high exposure in ultra-processed foods justify an ORANGE – SOME CONCERNS grading.
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E452 – Polyphosphates (i, ii, iii, iv, v)
E452 (Polyphosphates) includes sodium, potassium, calcium, ammonium and mixed polyphosphate salts used as stabilising and emulsifying agents. EFSA’s phosphate group ADI has been exceeded in some population groups, and independent studies link high phosphate additive intake to kidney and cardiovascular concerns. Safety grade: ORANGE – SOME CONCERNS.
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E451(i) – Pentasodium triphosphate
E451(i) (Pentasodium triphosphate) is a fast-absorbing inorganic phosphate widely used in processed meats and bakery products. High intake has been linked to kidney strain and vascular calcification in independent studies. We assign ORANGE – SOME CONCERNS to reflect these exposure-related risks.
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E450(i) – Disodium diphosphate
Inorganic pyrophosphate produced by heating sodium phosphate salts. Widely used to stabilise texture and moisture in processed foods but is absorbed very rapidly in the body, which can stress kidney and cardiovascular systems in sensitive individuals.