Tri- And Dicalcium Phosphate

Tri- and dicalcium phosphate are mineral compounds that occur naturally in the body and in food. They are manufactured by reacting calcium carbonate or calcium hydroxide with phosphoric acid. These compounds are often used in food processing to improve texture and nutritional value.

These phosphates are added to foods as anti-caking agents, to help prevent powders from clumping. They can also act as dough conditioners in baked goods and as a source of calcium and phosphorus in fortified foods like cereals and beverages.

Tri- and dicalcium phosphate are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of essential minerals, calcium and phosphorus, which are important for bone health. JECFA and EFSA have evaluated phosphates and established acceptable daily intakes. High intake of phosphates from all sources can be a concern for individuals with kidney disease, but typical dietary intake from these additives is not considered harmful for the general population.