Dicalcium Phosphate

About

What it is and where it shows up.

Dicalcium phosphate (calcium hydrogen phosphate, CaHPO4) is an inorganic calcium–phosphorus salt used in food as a mineral supplement, flour treatment agent, yeast food, leavening acid, and pH regulator. It serves a dual role as a bioavailable source of dietary calcium and phosphorus while providing technological functions in baked goods, fortified cereals, and dietary supplements.

Safety summary

The regulatory and scientific consensus.

EFSA established a group ADI of 40 mg/kg body weight/day (expressed as phosphorus) for all phosphates, including dicalcium phosphate, and found no concerns for genotoxicity or carcinogenicity. Phosphate from food additives is readily bioavailable and almost completely absorbed in the gastrointestinal tract, unlike naturally occurring organic phosphate. The ADI does not apply to individuals with moderate to severe kidney dysfunction, and EFSA identified young children as a population whose estimated dietary phosphate exposure may exceed the ADI.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Authorised under Regulation (EC) No 1333/2008, Annex II and III, with purity criteria in Commission Regulation (EU) No 231/2012. Group ADI of 40 mg/kg bw/day expressed as phosphorus applies to all phosphates (E338–341, E343, E450–452). ADI is explicitly not applicable to persons with moderate to severe renal impairment. Also authorised in food category 13.1 (foods for infants and young children). EFSA 2019 re-evaluation confirmed safety for healthy adults at current use levels; ongoing call for particle-size (nano) data as E341(ii) is sparingly soluble in water.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Approved as INS 341(ii) (dicalcium orthophosphate) under the FSS (Food Products Standards and Food Additives) Regulations. Maximum level of 440 mg per 100 g of product ready for consumption (as phosphorus, singly or in combination with other listed phosphates) applies in relevant food categories. Lead limit (purity specification) of 3.0–4.0 ppm specified in the FSS Contaminants Regulations (Version VIII, April 2025).source
FDA (Food and Drug Administration) (United States)	Approved	Listed as GRAS/FS (nutrient supplement and flour treatment agent) under 21 CFR Part 137 and 21 CFR 182.1217; permitted at GMP levels. Cross-referenced under 'calcium phosphate' in the FDA Food Additive Status List.source

Who should approach with care

Whose guidance would steer them away.

Kidney Disease — EFSA explicitly states that the group ADI of 40 mg/kg bw/day does not apply to individuals with moderate to severe reduction in renal function, as impaired kidneys cannot adequately excrete excess phosphate, raising the risk of hyperphosphatemia and associated cardiovascular complications.

Children — EFSA's 2019 assessment identified young populations (above age 3) as groups whose estimated total dietary phosphate exposure may exceed the established ADI, particularly those who regularly consume phosphate-containing food supplements.

Heart Disease — Rising dietary phosphate exposure from food additives has been associated with cardiovascular risk in the literature, and individuals with pre-existing heart disease should consult a physician about cumulative phosphate additive intake.

Research citations

The sources behind this verdict.

1WHO. JECFA Food Additive Monograph: Dibasic Calcium Phosphate (INS 341ii). apps.who.int
2FDA. Food Additive Status List – Dicalcium Phosphate (NUTR/FS, GRAS/FS). fda.gov
3other. Dietary phosphate exposure – strategies to protect vulnerable population groups, 2025. pmc.ncbi.nlm.nih.gov
4EFSA. Re-evaluation of phosphoric acid–phosphates – di-, tri- and polyphosphates (E 338–341, E 343, E 450–452) as food additives and the safety of proposed extension of use, 2019. efsa.europa.eu
5PubMed. Re-evaluation of phosphoric acid-phosphates - di-, tri- and polyphosphates (E 338-341, E 343, E 450-452) as food additives and the safety of proposed extension of use, 2019. pubmed.ncbi.nlm.nih.gov

Independently researched5 citations