E341II - Dicalcium phosphate

At a glance

Dicalcium phosphate is a mineral salt that helps foods keep their texture and flow.

• What it is: the calcium hydrogen phosphate salt, often written as CaHPO4, used in food-grade anhydrous or dihydrate forms.
• What it does: works as an anti-caking agent, acidity regulator, stabilizer, and sometimes as a slow leavening acid and calcium source.
• Where you’ll see it: baking powder and mixes, self-rising flour, powdered drink bases, dry dairy replacers, confectionery powders, and some fortified foods.
• How it tastes: essentially neutral; it doesn’t add a strong flavor.
• Label names: Dicalcium phosphate, calcium hydrogen phosphate, E341ii.
• Related additives: monocalcium phosphate (E341i) and tricalcium phosphate (E341iii).

Why is Dicalcium phosphate added to food?

Food makers use it to keep powders free-flowing, to control acidity, to stabilize mixtures, and to supply calcium without altering taste very much.^[It is authorized in the EU as a food additive (E341ii) with functions including acidity regulation, anti-caking, stabilizing, and raising agent roles.]^1

• Anti-caking in dry mixes: helps prevent clumps in powdered sugar blends, spice mixes, drink powders, and instant desserts.^1
• Leavening support: in some baking powders, dicalcium phosphate dihydrate can react slowly with sodium bicarbonate to release carbon dioxide during baking.^1
• Calcium fortification: adds a stable, low-flavor source of calcium to certain foods and supplements.^1
• Buffering/acidity control: helps maintain a target pH (acidity), which protects texture and flavor.^1

What foods contain Dicalcium phosphate?

You are most likely to find it in dry, shelf-stable products where flow and texture matter.

• Baking powder, cake and pancake mixes, and self-rising flour
• Powdered drink mixes and instant tea or coffee whiteners
• Dry dairy replacers and creamers
• Confectionery powders (icing blends, fondant mixes) and chewing gum bases
• Nutritional drink powders and some fortified foods

Always check the ingredient list; it may appear as “dicalcium phosphate,” “calcium hydrogen phosphate,” or “E341ii.”

What can replace Dicalcium phosphate?

Alternatives depend on the job it performs in your recipe or product.

• Anti-caking: tricalcium phosphate, calcium carbonate
• Leavening acid: monocalcium phosphate, disodium diphosphate, glucono delta-lactone, citric acid in some applications
• Calcium fortification: calcium citrate, calcium lactate, calcium carbonate

How is Dicalcium phosphate made?

In food manufacturing, it is produced by reacting a purified phosphate source with a calcium source, then filtering and drying to meet strict identity and purity standards.^[EFSA’s re-evaluation describes calcium phosphates being produced by neutralizing phosphoric acid with calcium salts, with specifications set for food-grade materials.]^1 ^[EU Regulation 231/2012 sets identity and purity specifications for E341, including dicalcium phosphate.]^2

Is Dicalcium phosphate safe to eat?

Regulators in the European Union authorize E341ii for use in foods, and the European Food Safety Authority (EFSA) set a group acceptable daily intake (ADI) for all phosphate additives of 40 mg per kilogram of body weight per day, expressed as phosphorus (P), from all dietary sources.^[EFSA 2019; ADI of 40 mg P/kg bw/day for phosphates E338–341, E343, E450–452.]^1 This ADI covers total phosphates in the diet, not just one additive.^1

Phosphate from additives is readily absorbed, so total phosphorus intake can add up, especially in diets high in processed foods.^[NIH Office of Dietary Supplements notes that phosphorus from phosphate additives is readily absorbed compared with natural food phosphorus.]^3 Within approved uses and good manufacturing practice, dicalcium phosphate itself is considered safe for the general population.^1

Does Dicalcium phosphate have any benefits?

Its main “benefit” is technological: it keeps powders free-flowing and helps batters and doughs perform predictably.^1 It can also contribute calcium, which is an essential mineral, though the overall health effect depends on your full diet and total phosphorus and calcium intakes.^[NIH ODS provides background on phosphorus and calcium balance and absorption from foods and additives.]^3

Who should avoid Dicalcium phosphate?

Most people don’t need to avoid it, but some should pay closer attention.

• People with chronic kidney disease (CKD) or on phosphorus-restricted diets may be advised to limit phosphate additives, including E341ii, because their bodies may have trouble clearing excess phosphorus.^[NIH ODS advises that people with kidney disease may need to limit phosphorus, including phosphate additives.]^3
• Children with high intake of processed foods may approach or exceed the phosphate ADI; families can manage this by choosing fewer phosphate-additive foods and reading labels.^[EFSA estimated that high consumers among infants, toddlers, and children could exceed the group ADI for phosphates.]^1

If you have kidney disease or a mineral imbalance, talk with your healthcare provider or dietitian about phosphorus from both foods and additives.^3

Myths & facts

A few quick clarifications help put this additive in context.

• Myth: “Dicalcium phosphate is just filler.” Fact: It has clear functions—anti-caking, buffering, and sometimes leavening—so it improves quality and consistency in specific foods.^1
• Myth: “All phosphate additives act the same.” Fact: Different phosphates behave differently; for example, monocalcium phosphate is fast-acting in baking, while dicalcium phosphate is slower and is often used for flow and texture.^1
• Myth: “It always adds a chalky taste.” Fact: At food-use levels, it is essentially neutral in flavor and is chosen because it doesn’t strongly affect taste.^2

Dicalcium phosphate in branded foods

Formulas change often, so the sure way to know is to read the label. Look for “dicalcium phosphate,” “calcium hydrogen phosphate,” or “E341ii” on:

• Baking powders and self-rising flour
• Cake, pancake, and biscuit mixes
• Instant drink mixes and powdered creamers
• Dry confectionery and gum bases
• Fortified nutrition powders

References