E341 – Calcium Phosphates (i, ii, iii)

Safety Grading ORANGE – SOME CONCERNS

E341 covers a family of calcium phosphate salts used widely in the food industry: monocalcium phosphate (i), dicalcium phosphate (ii) and tricalcium phosphate (iii). These compounds are considered technologically versatile, functioning as leavening agents, mineral fortifiers and anti-caking agents. Regulatory bodies including EFSA and FDA classify calcium phosphates as safe within established maximum levels. EFSA maintains a group ADI (Acceptable Daily Intake) for phosphates of 40 mg/kg body weight per day, expressed as phosphorus.

However, in recent years concerns have increased regarding the cumulative intake of phosphate additives from processed foods. Unlike naturally bound phosphates in whole foods, inorganic phosphate salts are absorbed rapidly and efficiently, contributing to higher serum phosphate levels. Elevated phosphate intake has been associated with vascular calcification, endothelial dysfunction and altered calcium-phosphate metabolism, particularly in individuals with impaired kidney function or at higher cardiovascular risk.

An influential independent review published in Archives of Toxicology (2017) concluded that chronically elevated phosphate intake may contribute to long-term cardiovascular and metabolic disturbances, even at exposure levels found in modern diets. These findings do not label calcium phosphates as acutely unsafe, but they highlight meaningful health considerations at permitted and realistic consumption levels, especially given their widespread presence in baked goods, dairy products, instant foods and nutritional supplements.

For these reasons, E341 is assigned an ORANGE – SOME CONCERNS safety grade, consistent with other phosphate additives already ranked similarly on this website. Sensitive individuals, those with kidney disease, hypertension, diabetes or advanced age may require additional caution regarding overall phosphate exposure.

Should You Avoid E341?

Most healthy individuals are unlikely to experience acute adverse effects from occasional consumption of products containing E341. Nevertheless, because calcium phosphate additives appear across multiple categories of processed food, total dietary phosphate intake can become unexpectedly high. Individuals who wish to reduce cumulative phosphate burden, especially those with kidney conditions or cardiovascular risk factors may choose to limit foods containing phosphate additives, including E341.

Common Uses

Leavening agent in baking powders and self-raising flour
Calcium and phosphorus enrichment in cereals and dairy substitutes
Anti-caking agent in powdered mixes and spice blends
Processing aid in cheese products
Nutritional supplement ingredient

Common Names / Synonyms

Calcium phosphates
Monocalcium phosphate (MCP)
Dicalcium phosphate (DCP)
Tricalcium phosphate (TCP)
Calcium dihydrogen phosphate

Differences Between E341(i), E341(ii) and E341(iii)

Although grouped under one E-number, the three forms of calcium phosphate differ in acidity, solubility, technological function and common application.

E341(i) – Monocalcium Phosphate

Most acidic form
Highly soluble
Used primarily as a leavening acid in baking powders
Reacts readily with sodium bicarbonate to release CO₂

E341(ii) – Dicalcium Phosphate

Neutral to slightly alkaline
Moderate solubility
Used as a mineral supplement in cereals, infant foods and nutritional products
Common excipient in pharmaceuticals

E341(iii) – Tricalcium Phosphate

Insoluble, neutral compound
Functions mainly as an anti-caking agent in powdered foods
Also used for calcium enrichment
Provides free-flow properties in spices, powdered drinks and instant mixes

What Is It?

Calcium phosphates occur naturally in bones and teeth, but food-grade E341 compounds are produced industrially to ensure high purity and consistent performance. Manufacturing typically involves controlled reactions between phosphoric acid and calcium carbonate, followed by filtration, crystallisation and drying. The resulting products differ based on the calcium-to-phosphate ratio, leading to their different chemical and functional profiles.

E341(i) plays a key role in bakery formulations due to its strong acid-base reactivity. E341(ii) and E341(iii), on the other hand, provide structural and nutritional functions, supporting mineral fortification and improving powder handling characteristics. Despite differences, all three share similar metabolic pathways and contribute to total dietary phosphate exposure.

Where It’s Allowed (EU vs US)

E341 is permitted across the European Union under Regulation (EC) No 1333/2008 and recognised as GRAS (Generally Recognized as Safe) by the U.S. FDA. Both jurisdictions apply overarching limits on total phosphate content in foods rather than on individual calcium phosphate forms.