E341 - Calcium phosphate

Calcium phosphate is the calcium salt of phosphoric acid; it is an acidity regulator and intervenes mainly to optimize the baking process. It is also used to bind metal ions (thanks to its chelating action), to increase the activity of antioxidants and to stabilize the structure of vegetable preserves.

It is in turn divided into the various calcium salts of phosphoric acid:

• E341 MONO-ORTHOPHOSPHATE OF CALCIUM

Calcium mono-orthophosphate is a compound produced synthetically from phosphoric acid.

It can be mainly contained in powders for desserts, mixtures for gastronomic specialties etc.

At the moment, no negative side effects are known.

ADI DOSE: 70 mg per kg of body weight.

• E341 b CALCIUM DI-ORTOFOSPHATE

Calcium di-orthophosphate is a compound produced synthetically from phosphoric acid.

It can be contained mainly in fillings for packaged cherry tarts etc.

At the moment, no negative side effects are known.

ADI DOSE: 70 mg per kg of body weight.

• E341c TRI-CALCIUM ORTHOPHOSPHATE

Calcium tri-orthophosphate is a compound produced synthetically from phosphoric acid; can be present in various products, mainly in cake mixes and bakery products.

To prevent a calcium deficiency, its use is limited (even if the ADI dose is high) as it avidly binds calcium.

At the moment, no negative side effects are known.

ADI DOSE: 70 mg per kg of body weight.

E341b is used as a polishing substance in toothpastes, while E341c is mainly used in powder to prevent the formation of lumps.