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E343 · Stabilisers, Thickeners

Magnesium phosphates

Limited risk

Phosphate; moderate intakes acceptable.

Category
Stabilisers, Thickeners
Acceptable daily intake
40 mg/kg body weight/day (EFSA)
Vegan
Yes
Vegetarian
Yes

What it is

A phosphate salt used as an anti-caking agent, dough conditioner, or calcium fortifier.

How it is used in food

Anti-caking agent and acidity regulator.

Commonly found in
  • Baking powder
  • Fortified cereals
  • Processed cheese

Health and safety

Low in itself; magnesium is an essential mineral and the salt is poorly absorbed. As with all phosphate additives, it is the diet-wide phosphate total that matters, particularly for people with kidney disease.

EFSA set a group acceptable intake of 40 mg phosphorus per kg of body weight per day in 2019, covering all phosphate additives together — the limit is about total phosphate across the diet, not this additive alone.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ
Permitted Permitted under the FSANZ Food Standards Code.
European Union
EFSA / European Commission
Permitted Authorised for food use under EU regulations (Annex II).
United States
FDA (Food and Drug Administration)
Permitted Authorised for food use by the FDA (often GRAS for standard additives).

Identification on labels

E-number
E343

Worth knowing

Like calcium phosphates, it is subject to the group ADI for total dietary phosphorus.

Conclusion

You only need to keep an eye on magnesium phosphates if you need to monitor your overall phosphate intake, particularly if you have kidney disease. While magnesium itself is an essential mineral, EFSA set a group acceptable daily intake of 40 mg of phosphorus per kg of body weight across all dietary phosphates. For most people, magnesium phosphates are a bounded concern tied to total processed food intake.

References

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Entry last reviewed 2026-07-28.

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