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Humectant (451(i)) if consumed excessively may cause nausea, vomiting, and diarrhea.(1) Also consuming too many foods containing Humectant (451(i)) can raise phosphate levels in the body resulting in heart disease, decreased bone density, premature aging, kidney issues and even premature death. This additive should be avoided by those with a kidney condition (chronic kidney disease or kidney failure, heart condition, those with inflammatory bowel disease like ulcerative colitis and Crohn’s disease, and those who have osteoporosis/osteopenia. This is because consuming Humectant (451(i)) will worsen these conditions.(2)
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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
A humectant is a substance when used as a food additive, helps in keeping moisture in the food. Humectant (451(i)) is a white powder that is manufactured in chemical laboratories by mixing disodium phosphate and monosodium phosphate. It is an alkaline salt and is widely used to preserve meat and seafood like bacon, sausages, canned tuna and sardines by raising their pH in order to increase their water-holding capacity which further helps retain their colour and texture. This gives the products a fresh look and also prevents their spoilage.