E504 covers magnesium carbonate (504i) and magnesium hydroxide carbonate (504ii). In Appendix 1 of Circular 24/2019/TT-BYT these substances have the functions acidity regulator, anticaking agent, colour retention agent and carrier.
Wheat flour, vegetable oil, salt, sugar, acidity regulator (504), dried onion and garlic, pepper, natural colour (160a).
Sources: Codex CXG 36-1989, Class Names and the International Numbering System (INS)
According to Appendix 1 of Circular 24/2019/TT-BYT, the forms of E504 have the functions acidity regulator, anticaking agent, colour retention agent and carrier; the function of each form is on its own row of the appendix.
The FAO/WHO expert committee JECFA last evaluated magnesium carbonate in 1965 and recorded the ADI as “not limited”. This is a JECFA conclusion, not an EFSA one; the JECFA summary gives no intake figures.
Yes. Magnesium carbonate (ins 504(i)) and magnesium hydroxide carbonate (ins 504(ii)) are all 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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