MAGNESIUM DIHYDROGEN DIPHOSPHATE

摘要

At the present meeting, the Committee evaluated magnesium dihydrogen diphosphate for use as an acidifier, stabilizer and raising agent. It is proposed for use as an alternative to sodium-based acidifiers and raising agents, primarily in self-raising flour, noodles (oriental style), batters and processed cereals.Magnesium dihydrogen diphosphate has not been evaluated previously by the Committee. Phosphates, diphosphates and polyphosphates were evaluated by the Committee at its sixth, seventh, eighth, ninth, thirteenth, fourteenth, seventeenth, twenty-sixth and fifty-seventh meetings (Annex 1, references 6-8, 11, 19, 22, 32, 59 and 154). A maximum tolerable daily intake (MTDI) of 70 mg/kg of body weight (bw) was established at the twenty-sixth meeting on the basis of the lowest dietary concentration of phosphorus (1% in the diet) that caused nephrocalcinosis in rats. It was considered inappropriate to establish an acceptable daily intake (ADI), because phosphorus (primarily as phosphate) is an essential nutrient and an unavoidable constituent of food. The MTDIis expressed as phosphorus and applies to the sum of phosphates naturally present in food and the phosphates derived from use of these food additives. At its seventy-first meeting, the Committee evaluated ferrous ammonium phosphate and concluded that consideration of the toxicity of phosphate did not indicate a need to revise the Committee's previous evaluation of this ion (Annex 1, reference 191).