Calcium phosphates

E341, also known as calcium phosphates, is a group of compounds that include various forms such as monocalcium phosphate (E341i), calcium hydrogen phosphate (E341ii) and calcium phosphate (E341iii). These compounds are salts consisting of calcium and phosphoric acid. They are white, odourless powders which are insoluble in water but soluble in acids. Calcium phosphates are widely used in the food industry as food additives due to their ability to stabilize, thicken and plump products.

Origin

Calcium phosphates can be derived from both natural and artificial sources. They are naturally found in rocks and bones. Industrially, they are usually produced by the chemical reaction of calcium hydroxide and phosphoric acid. This manufacturing process ensures a consistent and highly pure product suitable for food applications.

Characteristics and uses in the food industry

Calcium phosphates are used in the food industry for several reasons due to their beneficial properties:

• Bulking agent: Helps the dough to rise by releasing carbon dioxide.
• Stabilizer: Prevents the ingredients from separating.
• Thickener: Improves the texture of food.
• Nutrient Enrichment: Adds calcium to enrich the food.
• Anti‑caking agent: Prevents clumping in powdered foods.
• pH adjuster: Maintains the desired acidity or alkalinity.

Use in ultra‑processed foods

Calcium phosphates are commonly found in ultra‑processed foods for several reasons:

• Bulking agent in bakery products: Monocalcium phosphate is a key ingredient in baking powders. It reacts with baking soda to form carbon dioxide, which helps dough and pasta rise. This is essential for achieving the desired texture in bread, cakes and other bakery products.
• Nutrient enrichment in dairy and plant products: Calcium phosphate is often added to dairy products and plant‑based milk alternatives to increase their calcium content. This fortification is important for maintaining bone health and meeting daily calcium requirements, especially for individuals who do not consume enough calcium from natural sources.
• Improving texture in processed meats and seafood: Calcium hydrogen phosphate is used in processed meats and seafood to improve texture and retain moisture. It helps bind the ingredients together, resulting in a stronger, more cohesive product.
• Anti‑caking agent in powdered products. This helps maintain the quality and ease of use of these products.
• Calcium phosphates are used to control acidity inbeverages, which can affect taste, preservation and stability. By maintaining the desired pH level, they help ensure that the beverage remains palatable and safe to consume throughout its shelf life.

Impact on human health

Although calcium phosphates are generally considered safe when consumed in the typical amounts found in foods, there are some health aspects to be aware of:

• Kidney function: Excessive intake of calcium phosphates can lead to an imbalance of calcium and phosphate levels in the body, which can cause problems such as kidney stones or impaired kidney function.
• Potential allergens: Although rare, some individuals may have a hypersensitivity or allergy to certain phosphate compounds, which can lead to digestive problems or other allergic reactions.
• Prostate cancer: some evidence suggests that high calcium and phosphate intake may increase the risk of cardiovascular disease and prostate cancer, but more research is needed.
• Microbiota imbalance: Some studies suggest that high levels of dietary phosphate may alter the composition of the gut microbiota. This can potentially upset the balance between beneficial and harmful bacteria, leading to digestive problems and other health problems.
• Inflammatory reactions: some studies suggest that excessive phosphate consumption can lead to systemic inflammation, a risk factor for metabolic syndrome and other chronic diseases. The inflammatory reaction may result from changes in intestinal permeability caused by high phosphate intake.
• Regulation and safety: Regulatory bodies such as the FDA and EFSA have established acceptable daily intakes for calcium phosphates to ensure their safety when consumed in regulated amounts. It is important that consumers adhere to these limits to avoid negative health effects.

Sources

1. Schwalfenberg, G. K., & Genuis, S. J. (2017). "The Importance of Acid‑Base Balance for Optimal Health and Sports Performance." Journal of Environmental and Public Health, 2017, 1‑9.
2. He, L., Wu, Y., & Tu, Q. (2018). "The effects of phosphate on the gut microbiota and host health: a review of the literature." Nutrients, 10(12), 1803.
3. Vaziri, N. D., & Zhao, Y. Y. (2018). "Phosphate toxicity and intestinal permeability." Nephrology Dialysis Transplantation, 33(8), 1380‑1386.
4. Ye G, Yang W, Bi Z, Huang L, Liu F. Effects of a high‑phosphorus diet on the gut microbiota in CKD rats. Ren Fail. 2021 Dec;43(1):1577‑1587. doi: 10,1080/0886022X.2021,2003207. PMID: 34861810; PMCID: PMC8648004.
5. Wilson KM, Shui IM, Mucci LA, Giovannucci E. Calcium and phosphorus intake and prostate cancer risk: a 24‑y follow‑up study. Am J Clin Nutr. 2015 Jan;101(1):173‑83. doi: 10,3945/ajcn.114,088716. epub 2014 Nov 19. PMID: 25527761; PMCID: PMC4266887.