Herbs And Tricalcium Phosphate

Herbs are dried leaves, flowers, stems, or roots of plants used for flavoring or garnishing food. Tricalcium phosphate is a mineral compound, also known as calcium phosphate tribasic. It is produced by reacting calcium compounds with phosphoric acid.

Herbs add flavor and aroma to a wide variety of foods. Tricalcium phosphate is used as an anti-caking agent, preventing powders from clumping, and as a calcium supplement. It is commonly found in seasoning mixes, powdered drinks, and processed cheeses.

Herbs are generally recognized as safe (GRAS) by the FDA when used as food ingredients. Tricalcium phosphate is also GRAS by the FDA for use as an anti-caking agent and nutrient supplement. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated tricalcium phosphate and established an acceptable daily intake. Evidence does not suggest adverse health effects at typical dietary levels.