MAGNESIUM DIHYDROGEN DIPHOSPHATE

Relevant Data

Food Additives Approved in the United States

Food Additives Approved by European Union:

General Information

CAS number: 20768-12-1
INS:

450(ix)
Functional Class: Food Additives
STABILIZER
RAISING_AGENT

From apps.who.int

Evaluations

Evaluation year: 2012
Specs Code: N
Comments: Although an acceptable daily intake (ADI) “not specified”b has been established for a number of magnesium salts used as food additives, the estimated chronic dietary exposures to magnesium (960 mg/day for a 60 kg adult at the 95th percentile) from the proposed uses of magnesium dihydrogen diphosphate are up to twice the background exposures from food previously noted by the Committee (180–480 mg/day) and in the region of the minimum laxative effective dose of approximately 1000 mg of magnesium when taken as a single dose. The estimates of dietary exposure to phosphorus from the proposed uses of magnesium dihydrogen diphosphate were in the region of, or slightly exceeded, the maximum tolerable daily intake (MTDI) of 70 mg/kg body weight (bw) for phosphate salts, expressed as phosphorus, from this source alone. Thus, the MTDI is further exceeded when other sources of phosphate in the diet are taken into account. The Committee therefore concluded that the proposed use levels and food categories result in an estimated dietary exposure to magnesium dihydrogen diphosphate that is of potential concern. The Committee emphasized that in evaluating individual phosphate-containing food additives, there is a need for assessment of total dietary exposure to phosphorus. The Committee recommended that total dietary exposure to magnesium from food additives and other sources in the diet should be assessed. The information submitted to the Committee and in the scientific literature did not indicate that the MTDI of 70 mg/kg bw for phosphate salts, expressed as phosphorus, is insufficiently health protective. On the contrary, because the basis for its derivation might not be relevant to humans, it could be overly conservative. Therefore, the Committee recommended that the toxicological basis of the MTDI for phosphate salts expressed as phosphorus be reviewed.
Report: TRS 974 JECFA 76
Tox Monograph: FAS 67 JECFA 76
Specification: Compendium of food additive specifications. FAO JECFA Monographs 13, 2012

From apps.who.int

GSFA Provisions for MAGNESIUM DIHYDROGEN DIPHOSPHATE

Number Food Category Max Level Notes
06.6

Batters (e.g. for breading or batters for fish or poultry)

 5,600 mg/kg Note 33
01.3.2

Beverage whiteners

 13,000 mg/kg Note 33
07.1.4

Bread-type products, including bread stuffing and bread crumbs

 9,300 mg/kg Note 33,Note 229
06.3

Breakfast cereals, including rolled oats

 2,200 mg/kg Note 33
02.2.1

Butter

 880 mg/kg Note 33,Note 34
04.1.2.7

Candied fruit

 10 mg/kg Note 33
04.2.2.4

Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

 2,200 mg/kg Note 33
06.5

Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)

 7,000 mg/kg Note 33
01.6.5

Cheese analogues

 9,000 mg/kg Note 33
05.3

Chewing gum

 44,000 mg/kg Note 33
14.2.2

Cider and perry

 880 mg/kg Note 33
05.1.4

Cocoa and chocolate products

 1,100 mg/kg Note 33
05.1.1

Cocoa mixes (powders) and cocoa mass/cake

 1,100 mg/kg Note 97,Note 33
05.1.3

Cocoa-based spreads, including fillings

 880 mg/kg Note XS86,Note 33
14.1.5

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

 300 mg/kg Note 160,Note 33
13.2

Complementary foods for infants and young children

 4,400 mg/kg Note 33,Note 230
14.1.2.3

Concentrates for fruit juice

 1,000 mg/kg Note 122,Note 33,Note 40,Note 127
14.1.3.3

Concentrates for fruit nectar

 1,000 mg/kg Note 122,Note 33,Note 40,Note 127
01.3.1

Condensed milk (plain)

 880 mg/kg Note 33
05.2

Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3 and 05.4

 2,200 mg/kg Note XS309R,Note 33
09.2.4.1

Cooked fish and fish products

 2,200 mg/kg Note 33
09.2.4.2

Cooked mollusks, crustaceans, and echinoderms

 2,200 mg/kg Note 33
04.2.2.8

Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

 2,200 mg/kg Note 76,Note 33
07.1.2

Crackers, excluding sweet crackers

 9,300 mg/kg Note 33,Note 229
01.4

Cream (plain) and the like

 2,200 mg/kg Note 33
01.7

Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)

 1,500 mg/kg Note 33
05.4

Decorations (e.g. for fine bakery wares), toppings (non-fruit) and sweet sauces

 1,500 mg/kg Note 33
13.5

Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6

 2,200 mg/kg Note 33
13.3

Dietetic foods intended for special medical purposes (excluding products of food category 13.1)

 2,200 mg/kg Note 33
13.4

Dietetic formulae for slimming purposes and weight reduction

 2,200 mg/kg Note 33
14.2.6

Distilled spirituous beverages containing more than 15% alcohol

 440 mg/kg Note 88,Note 33
06.4.2

Dried pastas and noodles and like products

 900 mg/kg Note 211,Note 33
04.2.2.2

Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

 5,000 mg/kg Note 76,Note 33
01.8.2

Dried whey and whey products, excluding whey cheeses

 4,400 mg/kg Note 33
08.4

Edible casings (e.g. sausage casings)

 1,100 mg/kg Note 33
03.0

Edible ices, including sherbet and sorbet

 7,500 mg/kg Note 33
10.4

Egg-based desserts (e.g. custard)

 1,400 mg/kg Note 33
02.3

Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions

 2,200 mg/kg Note 33
02.2.2

Fat spreads, dairy fat spreads and blended spreads

 2,200 mg/kg Note 33
02.4

Fat-based desserts excluding dairy-based dessert products of food category 01.7

 1,500 mg/kg Note 33
01.2

Fermented and renneted milk products (plain)

 1,000 mg/kg Note 33
04.1.2.10

Fermented fruit products

 2,200 mg/kg Note 33
04.2.2.7

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

 2,200 mg/kg Note 33
07.2

Fine bakery wares (sweet, salty, savoury) and mixes

 9,300 mg/kg Note 33,Note 229
09.3.1

Fish and fish products, including mollusks, crustaceans, and echinoderms, marinated and/or in jelly

 2,200 mg/kg Note 33
09.3.2

Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine

 2,200 mg/kg Note 33
01.1.4

Flavoured fluid milk drinks

 1,500 mg/kg Note 364,Note 398,Note 33
06.2.1

Flours

 2,500 mg/kg Note 33,Note 225
01.1.3.2

Fluid buttermilk (plain)

 1,500 mg/kg Note 227,Note 33,Note 397
01.1.1

Fluid milk (plain)

 1,500 mg/kg Note 33,Note 227
13.6

Food supplements

 2,200 mg/kg Note 33
06.4.1

Fresh pastas and noodles and like products

 2,500 mg/kg Note 211,Note 33
09.2.2

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

 2,200 mg/kg Note 299,Note 33
10.2.2

Frozen egg products

 1,290 mg/kg Note 33
09.2.1

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

 2,200 mg/kg Note XS292,Note XS36,Note 393,Note XS191,Note 33,Note XS312,Note 394
09.2.3

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

 2,200 mg/kg Note 33
08.2.3

Frozen processed meat, poultry, and game products in whole pieces or cuts

 2,200 mg/kg Note 33
04.2.2.1

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

 5,000 mg/kg Note 76,Note 33
04.1.2.11

Fruit fillings for pastries

 1,500 mg/kg Note 33
04.1.2.3

Fruit in vinegar, oil, or brine

 2,200 mg/kg Note 33
14.1.2.1

Fruit juice

 1,000 mg/kg Note 122,Note 33,Note 40
14.1.3.1

Fruit nectar

 1,000 mg/kg Note 122,Note 33,Note 40
04.1.2.8

Fruit preparations, including pulp, purees, fruit toppings and coconut milk

 350 mg/kg Note 33
04.1.2.9

Fruit-based desserts, including fruit-flavoured water-based desserts

 1,500 mg/kg Note 33
04.1.2.6

Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5

 1,100 mg/kg Note 33
09.4

Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms

 2,200 mg/kg Note 33
08.2.2

Heat-treated processed meat, poultry, and game products in whole pieces or cuts

 1,320 mg/kg Note 289,Note 33
05.1.5

Imitation chocolate, chocolate substitute products

 2,200 mg/kg Note 33
10.2.1

Liquid egg products

 4,400 mg/kg Note 33,Note 67
01.8.1

Liquid whey and whey products, excluding whey cheeses

 880 mg/kg Note 228,Note 33
14.2.5

Mead

 440 mg/kg Note 88,Note 33
01.5.2

Milk and cream powder analogues

 4,400 mg/kg Note 88,Note 33
01.5.1

Milk powder and cream powder (plain)

 4,400 mg/kg Note 33
07.1.6

Mixes for bread and ordinary bakery wares

 9,300 mg/kg Note 33,Note 229
08.2.1

Non-heat treated processed meat, poultry, and game products in whole pieces or cuts

 2,200 mg/kg Note 33
07.1.3

Other ordinary bakery products (e.g. bagels, pita, English muffins)

 9,300 mg/kg Note 33,Note 229
11.4

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

 1,320 mg/kg Note 33
04.2.1.3

Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

 5,600 mg/kg Note 76,Note 33
11.1.2

Powdered sugar, powdered dextrose

 6,600 mg/kg Note 56,Note 33
06.4.3

Pre-cooked pastas and noodles and like products

 2,500 mg/kg Note 211,Note 33
10.3

Preserved eggs, including alkaline, salted, and canned eggs

 1,000 mg/kg Note 33
01.6.4

Processed cheese

 9,000 mg/kg Note 33
08.3

Processed comminuted meat, poultry, and game products

 2,200 mg/kg Note XS88,Note 33,Note 302
15.0

Ready-to-eat savouries

 2,200 mg/kg Note 33
09.3.3

Salmon substitutes, caviar, and other fish roe products

 2,200 mg/kg Note 33
12.1.1

Salt

 8,800 mg/kg Note 33
12.1.2

Salt Substitutes

 4,400 mg/kg Note 33
12.6

Sauces and like products

 2,200 mg/kg Note 33
12.2.2

Seasonings and condiments

 2,200 mg/kg Note 226,Note 33
09.3.4

Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3

 2,200 mg/kg Note 193,Note 33
07.1.1.2

Soda breads

 9,300 mg/kg Note 33,Note 229
12.5

Soups and broths

 1,500 mg/kg Note 343,Note 33
06.8.3

Soybean curd (tofu)

 100 mg/kg Note 33
06.8.1

Soybean-based beverages

 1,300 mg/kg Note 33
12.9

Soybean-based seasonings and condiments

 1,200 mg/kg Note 33
07.1.5

Steamed breads and buns

 9,300 mg/kg Note 33,Note 229
04.2.1.2

Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

 1,760 mg/kg Note 33,Note 16
11.6

Table-top sweeteners, including those containing high-intensity sweeteners

 1,000 mg/kg Note 33
01.6.1

Unripened cheese

 4,400 mg/kg Note 33
04.2.2.6

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

 2,200 mg/kg Note 33
04.2.2.5

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)

 2,200 mg/kg Note 76,Note 33
04.2.2.3

Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

 2,200 mg/kg Note 33
14.1.4

Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks

 1,000 mg/kg Note 33

From www.fao.org

Computed Descriptors

Download SDF
2D Structure
CID6099959
IUPAC Nametrimagnesium;2-hydroxypropane-1,2,3-tricarboxylate
InChIInChI=1S/2C6H8O7.3Mg/c2*7-3(8)1-6(13,5(11)12)2-4(9)10;;;/h2*13H,1-2H2,(H,7,8)(H,9,10)(H,11,12);;;/q;;3*+2/p-6
InChI KeyPLSARIKBYIPYPF-UHFFFAOYSA-H
Canonical SMILESC(C(=O)[O-])C(CC(=O)[O-])(C(=O)[O-])O.C(C(=O)[O-])C(CC(=O)[O-])(C(=O)[O-])O.[Mg+2].[Mg+2].[Mg+2]
Molecular FormulaC12H10Mg3O14
Wikipediatrimagnesium citrate

From Pubchem

Computed Properties

Property Name Property Value
Molecular Weight451.113
Hydrogen Bond Donor Count2
Hydrogen Bond Acceptor Count14
Rotatable Bond Count4
Complexity211.0
CACTVS Substructure Key Fingerprint A A A D c c B w P A A A A C A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A G g A A C A A A D E S A g A A A C A A A A g A I A A C Q C A I A A A A A A A A A A A F A A A A B A B Y A A A A A Q A A F I A A B A A D L J g A K A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A = =
Topological Polar Surface Area281.0
Monoisotopic Mass449.962
Exact Mass449.962
Compound Is CanonicalizedTrue
Formal Charge0
Heavy Atom Count29
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
Isotope Atom Count0
Covalently-Bonded Unit Count5

From Pubchem

Taxonomic Classification

KingdomOrganic compounds
SuperclassOrganic acids and derivatives
ClassCarboxylic acids and derivatives
SubclassTricarboxylic acids and derivatives
Intermediate Tree NodesNot available
Direct ParentTricarboxylic acids and derivatives
Alternative Parents
Molecular FrameworkNot available
SubstituentsTricarboxylic acid or derivatives - Tertiary alcohol - Carboxylic acid salt - Carboxylic acid - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organic salt - Organooxygen compound - Carbonyl group - Alcohol - Aliphatic acyclic compound
DescriptionThis compound belongs to the class of organic compounds known as tricarboxylic acids and derivatives. These are carboxylic acids containing exactly three carboxyl groups.

From ClassyFire