Acid Regulators: What do they do?

Acidity regulators are food additives used to keep the acidity or basicity, and thus the desired pH, of a food product constant. During the storage of foods, their acidity may change. This can be increased by adding acids and decreased by adding basic (alkaline) substances. Most acidity regulators can chemically buffer acids or alkalis so that the pH of the food remains constant. Furthermore, this increases the stability and strength of a food and improves the effect of preservatives. Acidity regulators are not used to change the taste of foods, in contrast to acidulants. Acidity regulators are mostly organic acids and their salts, carbonates, more rarely inorganic acids and their salts. Typical representatives are di-, tri- and polyphosphates (E 450 – E 452). Acidity regulators must be labeled as such in the list of ingredients. Furthermore, the corresponding E-number or the name of the specific substance appears in the list. The following is an overview of the acidity regulators approved in the EU:

The following is a tabular overview of acidity regulators that can cause pseudoallergic reactions (P).

Phosphates

These additives are used as acidity regulators, but also as emulsifiers (combining two immiscible liquids, such as oil and water), antioxidants (preventing undesirable oxidation), preservatives (antimicrobial effect, preservation) and release agents. Furthermore, they are used to stabilize meat color as well as cheese mass in processed cheese production, as thickening and acidifying agents and to improve water binding capacity in meat and sausage products. Industrially processed foods such as meat and sausage products, processed cheese, bread and baked goods, ready-to-serve meals and sauces, and cola-containing beverages (here it is orthophosphoric acid, E 338) and soft drinks thus sometimes have a high phosphate content. Phosphate is also used in the production of sterilized and ultra-high temperature milk. In nature, phosphorus occurs exclusively in bound form, mainly in combination with oxygen (O) as a salt of phosphoric acid (H3PO4) – phosphate (PO43-), hydrogen phosphate (HPO42-), dihydrogen phosphate (H2PO4-) – and as apatite (short and collective name for a group of chemically similar, unspecified minerals with the general chemical formula Ca5(PO4)3(F,Cl,OH)), such as fluoro-, chloro- and hydroxyapatite. In the human organism, phosphorus is an essential building block of organic compounds such as carbohydrates, proteins (albumen), lipids, nucleic acids, nucleotides and vitamins, as well as inorganic compounds, of which calcium phosphate or hydroxyapatite (Ca10(PO4)6(OH)2), which is localized in the skeleton and teeth, is particularly important. Phosphate is absorbed (taken up) in the small intestine and excess phosphate is excreted by the kidneys. Phosphorus is present in practically all foods.High naturally occurring amounts of phosphate are found in particular in protein-rich foods such as dairy products, legumes, meat, fish and eggs, as well as in cereals, grain products, dried fruits and nuts. Phosphate esters from animal foods are hydrolyzed (broken down) in the intestine and about 40 to 60% are absorbed by the intestine. Naturally occurring phosphates from plant sources are predominantly in the form of phytic acid and have a bioavailability of less than 50%. In addition to the naturally bound occurrence in the form of organic esters in protein-rich foods, fast food and convenience products in particular supply large quantities of free phosphate as a food additive. The added free phosphate in particular is almost completely absorbed and represents a health risk that should not be underestimated. Some researchers are concerned about the increasing amount of phosphorus in our food – especially as a food additive. Phosphates in high concentrations (1.5 – 2.5 g per day) can trigger hormonal regulatory disorders that adversely affect bone metabolism by influencing micronutrient turnover (vital substances). The phosphates under the designation E 338 – E 341 can hinder the absorption of calcium, magnesium and iron. If, in addition to the high phosphate intake, the calcium requirement is not sufficiently covered, the formation of calcium deficiency in the skeleton can be favored, resulting in osteoporosis (bone loss) or an increased risk of fracture (increased risk of bone fragility). In people suffering from chronic renal insufficiency (kidney weakness), an excess of phosphate can become problematic because they can excrete less phosphate in the urine. Hyperphosphatemia (excess phosphate) develops: the phosphate level in the blood increases, causing the calcium level to drop. As a result, the parathyroid gland produces parathyroid hormone (PTH), which removes calcium and phosphorus from bone. These patients should avoid foods that are high in phosphate. In addition to knowing which foods are naturally high in phosphorus, this includes, above all, a trained eye on the ingredients list to recognize and avoid food additives that contain phosphate. Often, sufferers also need to use phosphate binders (medications that bind dietary phosphate in the intestines, inhibiting its absorption into the body) at meals. Free phosphate as a food additive leads to a significant increase in blood phosphate levels in patients with renal insufficiency. As a result, vascular damage (e.g., endothelial dysfunction) and calcification (hardening of blood vessels) may occur. Patients with renal insufficiency should not exceed a daily phosphate intake of 1,000 mg. The relationship between elevated blood phosphate levels and the occurrence of disease applies not only to renal patients, but also to patients with cardiovascular disease and the healthy general population. Studies showed that high-normal blood phosphate levels were associated with cardiovascular events. The widespread use of phosphates as a food additive poses an avoidable health risk of previously underestimated magnitude. Foods with added high levels of phosphates include processed meats (ham, sausage), canned fish, baked goods, and soft drinks. Today, the intake of free phosphates in the form of food additives is about 1,000 mg per day. In Germany, the following phosphate sources are approved as additives:

• Phosphoric acid (E338)
• Sodium phosphate (E339)
• Potassium phosphate (E340)
• Calcium phosphate (E341)
• Magnesium phosphate (E343)
• Diphosphates (E450)
• Triphosphates (E451)
• Polyphosphates (E452)