by Dogfish » Thu Jul 10, 2014 7:26 pm
Odd hey? Apparently it's allowed in the EU. This is from the Health Canada website:
Two of the currently permitted phosphates, namely sodium acid pyrophosphate and tetrasodium pyrophosphate, are very similar to trisodium pyrophosphate in that trisodium pyrophosphate is chemically equivalent to a 50:50 mixture of sodium acid pyrophosphate and tetrasodium pyrophosphate. However, trisodium pyrophosphate itself is not currently a permitted food additive in Canada. Legal provisions exist for various technological purposes for a number of other phosphate salts in certain meat, poultry, and marine and freshwater animal products. Specifically, certain phosphate salts are permitted at a maximum level of use of 0.5% total added phosphate, calculated as sodium phosphate, dibasic, either singly or in certain combinations with other phosphate salts, in the following products: solid cut meat; prepared meat, prepared meat by-product; solid cut poultry meat; prepared poultry meat, prepared poultry meat by-product; cured pork, beef and lamb cuts prepared with the aid of pumping pickle; cured poultry or poultry meat prepared by means of injection or cover solution; frozen fish fillets, frozen minced fish, frozen lobster, frozen crab, frozen clam and frozen shrimp; and canned seafoods. Unstandardized foods, pumping pickle for the curing of pork, beef and lamb cuts, and injection or cover solution for the curing of poultry or poultry meat, are permitted to contain certain phosphate salts at levels consistent with GMP.
Chip the glasses and crack the plates!