With the development of the food sector, the use of food additives has become inevitable. With the change in eating habits, the lack of time for cooking for employees and the development of technology, the production of semi-ready or commercially fully prepared food has gained significant momentum. As a result of this, food additives have been used to increase the nutritional value of foods, to encourage presentation forms and to extend their shelf life.

The Turkish Food Codex Regulation published by the Ministry of Food, Agriculture and Livestock, preserves the taste, smell, appearance, structure and other characteristics of foodstuffs during the production, processing, packaging, transportation, storage and storage of to be used as substances. There are around three hundred food additives in the communiqués published on the basis of the mentioned regulation. According to the regulation, the name, precaution and E-code of the additives added to the food must be on the food label.

However, food additives have some risks in addition to their benefits. Polyphosphates in the communiqués are also a kind of food additive. E452 Polyphosphates are defined as:

• E452 (i) Sodium polyphosphate
• E452 (ii) Potassium polyphosphate
• E452 (iii) Sodium calcium polyphosphate
• E452 (iv) Calcium polyphosphate
• E452 (v) Ammonium polyphosphate

These are all salts of sodium, potassium, calcium and ammonium elements with phosphates. Polyphosphates are used in many different food products. The acceptable daily intake is 70 mg per kilogram of body weight.

Polyphosphate analyzes are performed in authorized laboratories. In these analysis studies, the standards published in our country and in foreign countries and the methods of analysis and test criteria accepted in the world are complied with.