Magnesiumpyrophosphat

Origin

Magnesium pyrophosphate (Mg2P2O7) is an inorganic salt formed by the reaction of magnesium ions with pyrophosphate ions. It can be produced synthetically by heating magnesium ammonium phosphate. It exists as a white, odorless powder.

Usage

Magnesium pyrophosphate is used as an anticaking agent, mainly in powdered foods. It is also used as a source of magnesium in dietary supplements and food fortification. Its anticaking properties help to prevent powdered products from clumping together, ensuring a free-flowing consistency. It is also used in some dental products. The typical usage levels are determined by good manufacturing practices (GMP) and are kept as low as reasonably achievable to accomplish the intended technical effect.

Side Effects

Magnesium pyrophosphate is generally considered safe for consumption. Magnesium is an essential mineral, and pyrophosphate is a naturally occurring compound in the body. Excessive intake of magnesium can lead to diarrhea and abdominal discomfort in some individuals. However, the levels used in food applications are unlikely to cause such effects. No ADI (Acceptable Daily Intake) has been specified by JECFA or EFSA, indicating its low toxicity.

Regulatory Status

Magnesium pyrophosphate is approved as a food additive in the European Union (EU) under the E number E546. It is also permitted for use in food in the United States, where it is Generally Recognized As Safe (GRAS) when used in accordance with good manufacturing practice. It is also approved in other countries, subject to local regulations.