リン酸カルシウム

Origin

Calcium phosphates (E341) are a group of calcium salts of phosphoric acid. They include monocalcium phosphate [Ca(H2PO4)2], dicalcium phosphate (CaHPO4), and tricalcium phosphate [Ca3(PO4)2]. These compounds are naturally occurring minerals and can also be produced synthetically by reacting calcium hydroxide with phosphoric acid in varying ratios. The specific form of calcium phosphate produced depends on the reaction conditions, such as pH and temperature.

Usage

Calcium phosphates are versatile food additives used for several purposes. They function as anticaking agents, preventing powdered or granulated foods from clumping together. They are also used as firming agents in canned vegetables, helping to maintain their texture. As leavening agents, they contribute to the rise of baked goods. Furthermore, they serve as nutritional supplements, providing a source of calcium, and as pH regulators, buffering acidity in food products. Specific applications include use in baking powder, cereals, processed cheeses, and dairy products. The amount used varies depending on the specific application and regulatory limits.

Side Effects

Calcium phosphates are generally considered safe for consumption at levels typically used in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 'not specified' for calcium phosphates, meaning that at the levels used in food, they do not pose a health risk. Excessive consumption of calcium phosphates, particularly from supplements, could potentially lead to hypercalcemia (elevated calcium levels in the blood) in susceptible individuals, which can cause symptoms such as nausea, vomiting, and constipation. However, such effects are unlikely from normal dietary intake of foods containing E341. Regulatory bodies like the EFSA and FDA have reviewed the safety of calcium phosphates and permit their use in food under specified conditions.