In plain words
Calcium phosphates are calcium salts of phosphoric acid. They are used as raising agents in baked goods, as anti-caking agents in powders and to add calcium.
Where you find it: baking powder, milk powder, cereals
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E341CautionCalcium phosphates
Group: Acidity regulators
Harm level3 of 5In moderation
Our recommendation
Limit them; people with kidney disease should avoid them as far as possible.
Possible risks and effects
- People with chronic kidney disease – phosphate additives increase phosphorus load.
- High long-term phosphorus intake may disturb calcium and bone balance.
- Children and high consumers of processed foods may exceed the ADI, according to EFSA.
For experts
Calcium phosphates belong to the phosphate additive group E338–E341 and E450–E452, used as acidity regulators, emulsifying and melting salts, water binders in meat and raising agents. EFSA's 2019 re-evaluation set a group ADI of 40 mg phosphorus/kg body weight per day and noted that some population groups may exceed it. Inorganic phosphate from additives is almost fully absorbed, unlike phosphorus bound in plants, which matters especially in chronic kidney disease.
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More from this group
E338Phosphoric acidE339Sodium phosphatesE340Potassium phosphatesE450DiphosphatesE451TriphosphatesE452PolyphosphatesE325Sodium lactateE330Citric acidThis information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.