Dicalcium Phosphate E341 (ii) is used as a coagulating agent, leavening agent, dough improver, buffering agent, emulsifier, and stabilizing agent in cakes, pastries, flours, ice cream, biscuits, etc Though it’s considered safe, some are convinced it has potentially dangerous health effects.
What Is Dicalcium Phosphate E341 (ii)?
Dicalcium Phosphate (Food Grade) E341 (ii) is a white, odorless powder. It is often used as a leavening agent, dough modifier, buffer, nutritional supplement, emulsifier, and stabilizer in flour, cake, pastry, and baked goods. It is also used in biscuits, milk powder, drinks, ice cream as a nutrient supplement.
Possible Side Effects of Dicalcium Phosphate E341 (ii)
Though Dicalcium Phosphate E341 (ii) is regarded as safe supplement, there maybe some side effects: stomach pain, loss of appetite and constipation.
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Dicalcium Phosphate E341 (ii) is considered safe.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Dicalcium Phosphate populations. Better consult to your doctor if you would like to intake Dicalcium Phosphate E341 (ii).
1. Inactivation of transmissible spongiform encephalopathy agents during the manufacture of dicalcium phosphate from bone. [Vet Rec. 2006 Mar 18] Author: Grobben AH, Steele PJ, Somerville RA, Taylor DM.
2. Crystallization of dicalcium phosphate dihydrate with presence of glutamic acid and arginine at 37 °C. [Mater Sci Eng C Mater Biol Appl. 2014 Aug 1] Author: Li C, Ge X, Li G, Bai J, Ding R.
3. Dicalcium phosphate (CaHPO4·2H2O) precipitation through ortho- or meta-phosphoric acid-etching: effects on the durability and nanoleakage/ultra-morphology of resin-dentine interfaces. [J Dent. 2013 Nov] Author: Feitosa VP, Bazzocchi MG, Putignano A, Orsini G, Luzi AL, Sinhoreti MA, Watson TF, Sauro S.