E343 covers the magnesium phosphates, magnesium salts of phosphoric acid: magnesium dihydrogen phosphate (343(i)), magnesium hydrogen phosphate (343(ii)) and trimagnesium phosphate (343(iii)). In food they adjust acidity, prevent caking and help keep products stable.
EFSA (2019) found that intake in children can exceed the ADI. On the Yenzo Scale this finding does not raise the risk level by itself.
about 2.6 g a daythat is 2,600 mg
Wheat flour, vegetable oil, salt, sugar, acidity regulator (343), dried onion and garlic, pepper, natural colour (160a).
Sources: Codex CXG 36-1989, Class Names and the International Numbering System (INS)
Appendix 1 of Circular 24/2019/TT-BYT lists these functions for the magnesium phosphates: acidity regulator, anticaking agent, stabilizer and thickener; magnesium dihydrogen and magnesium hydrogen phosphate are also emulsifying salts, and magnesium hydrogen phosphate also a raising agent.
In 2019 EFSA set a group ADI of 40 mg/kg body weight per day, expressed as phosphorus, for the phosphate additives (E338–E341, E343, E450–E452). EFSA noted that in one estimated scenario intake by infants, toddlers and other children exceeded this ADI.
Yes. Magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii)) and trimagnesium phosphate (INS 343(iii)) are listed in Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food.
Updated 21 October 2026
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