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Wageningen University

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546 : Magnesiumpyrophosphate

Produced by heating magnesiumphosphate.

Function & Characteristics:
Used as emulsifier and stabiliser.

Processed cheese

Acceptable daily intake (ADI):
Up to 70 mg/kg bodyweight.

Side effects:
Phosphates are normal essential salts for the body. In view of the need to avoid calcium deficiency, their use is limited, as they bind to calcium readily. They have no side effects.

Dietary restrictions:
None. 546 can be used by all religious groups, vegetarians and vegans.


European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands