Calcium phosphates

Mono-, di-, and tricalcium salts of phosphoric acid (e.g., monocalcium phosphate, dicalcium phosphate, tricalcium phosphate).

Acidity regulator, firming agent, and calcium fortificant in baking powder, cereals, and dairy alternatives.

Source of calcium and phosphate. Dicalcium phosphate widely used as calcium supplement and anti-caking agent.

Generally well tolerated at food levels. Contributes to total dietary phosphate assessed under the EFSA phosphate group ADI.

Permitted in EU Annex II; also used for nutrient fortification under separate rules.

Calcium phosphates are GRAS in the U.S. and used as leavening agents, firming agents, and calcium fortificants in baking powder and cereals. Monocalcium and dicalcium phosphate forms are common. U.S. rules permit GMP use under GRAS; the EU includes them in its grouped phosphate additive assessment.

Quantum satis or category-specific limits in EU Annex II Part E.

40 mg/kg body weight per day expressed as phosphorus — group ADI for phosphates (E 338–341, E 343, E 450–452) (EFSA, 2019).