Magnesium phosphates

E343 Magnesium phosphates refers to a group of inorganic compounds containing magnesium and phosphate ions. These compounds are used as food additives and are commonly found in the form of magnesium hydrogen phosphate (MgHPO₄) and magnesium phosphate (Mg₃(PO₄)₂). They serve as acidity regulators, stabilisers and anti‑caking agents in various food products. Magnesium phosphates are characterised by their white, odourless and tasteless crystalline or powdery appearance.

Origin

Magnesium phosphates can be derived from both natural and synthetic sources. They occur naturally in some minerals and rocks. They are produced industrially by chemical reactions involving magnesium salts (for example, magnesium oxide or magnesium hydroxide) and phosphoric acid. This synthesis allows precise control of purity and consistency, which is essential for their use in food products.

Characteristics and uses in the food industry

Magnesium phosphates are used in food production because of several beneficial properties:

• Acidity control: They help maintain the desired pH level in food products.
• Stabilization: They prevent changes in texture and consistency during storage.
• Anti‑caking agent: Prevent clumping of powdered and granular food products.
• Nutrient enrichment: They contribute to the nutritional value by providing essential magnesium.

Use in ultra‑processed foods

In ultra‑processed foods, magnesium phosphates E343 fulfil several functions:

• Texture enhancement: they improve the texture of ultra‑processed foods by acting as emulsifiers and stabilizers, ensuring a consistent taste and preventing the separation of ingredients.
• Moisture Retention.
• pH control: They maintain the correct pH level in dairy products, beverages and confectionery, which is essential for flavour stability and microbial safety.
• Anti‑caking agent: In powdered foods such as coffee creamers, spices and instant mixes, they prevent clumping and ensure smooth pouring and mixing.
• Nutrient Enrichment: They fortify foods with magnesium, contributing to dietary intake of this essential mineral, which is beneficial for muscle and nerve function, bone health and overall metabolic processes.

Effects on health

Although E343 magnesium phosphates are generally considered safe (GRAS) when used in accordance with good manufacturing practices, some health aspects should be noted:

• Digestive disorders: excessive consumption can lead to digestive disorders such as diarrhea or upset stomach, especially in individuals with sensitive digestive systems.
• Kidney function: People with impaired kidney function should be cautious as their ability to excrete excess magnesium and phosphate may be limited, which can lead to hypermagnesaemia (high levels of magnesium in the blood) or hyperphosphatemia (high levels of phosphate in the blood).
• Microbiota imbalance: some studies suggest that high levels of phosphate in foods can 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.
• Balanced diet: it is important to consume magnesium phosphates as part of a balanced diet to avoid potential imbalances or excess nutrients.

Sources

1. FAO/WHO Expert Committee on Food Additives. "Evaluation of Certain Food Additives and Contaminants." World Health Organization Technical Report Series, 2019.
2. European Food Safety Authority (EFSA). "Scientific Opinion on the Re‑evaluation of Magnesium Phosphates (E343) as a Food Additive." EFSA Journal, vol. 16, no. 6, 2018, doi:10,2903/j.efsa.2018,5277.
3. Brunton, Stephen L., et al. "Magnesium: The Forgotten Electrolyte‑A Review from Emergency Clinical Practice." Annals of Clinical Biochemistry, vol. 55, no. 3, 2018, pp. 375‑385, doi:10,1177/0004563218764794.
4. Ritz E, Hahn K, Ketteler M, Kuhlmann MK, Mann J. Phosphate additives in food--a health risk. Dtsch Arztebl Int. 2012 Jan;109(4):49‑55. doi: 10,3238/arztebl.2012,0049. epub 2012 Jan 27. PMID: 22334826; PMCID: PMC3278747.
5. 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.