InfoCons Consumer Protection Explains : Food Additive E340 and the Importance of Prevention Through Informed Choices
In the complex world of food production, food additives are used to improve product quality, preservation, and taste on the market. One such additive is E340 – potassium phosphate. Potassium phosphate (E340) is a food additive belonging to the class of acidifying substances, sequestrants, stabilising agents, leavening agents, buffering and neutralising agents. It is an antioxidant of inorganic origin.
What Is E340?
E340 refers to potassium phosphates, a group of food additives (salts of phosphoric acid combined with potassium) used to regulate acidity, stabilise products, retain moisture, act as emulsifiers, and even enhance the effectiveness of antioxidants in foods such as bakery products, dairy products, beverages, and canned foods.
They may appear as E340(i) – monopotassium phosphate, E340(ii) – dipotassium phosphate, or E340(iii) – tripotassium phosphate, each having specific properties.
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Main Functions of E340
- Acidity regulator: Helps maintain a stable pH level in foods
- Stabilising agent: Provides consistency, for example, in dairy products
- Moisture retention agent: Used in processed meats and semi-prepared products
- Leavening agent: Improves dough structure in pastry products
- Emulsifier: Helps combine ingredients that would not normally mix
Where Is E340 – Potassium Phosphate Found?
- Bakery and pastry products (bread, rolls)
- Dairy products (yogurt, cheeses, heat-treated milk)
- Soft drinks
- Processed meats and canned foods
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Foods Containing Food Additives E340 (I, II, III) – Maximum Permitted Levels
Current legislation provides that the use of additives E340 (I, II, III), either separately or in combination with E339 (I, II, III), E341 (I, II, III), E343, E450, E451 and E452, is permitted in the following food products:
- Flavoured non-alcoholic beverages: 700 mg/l
- Energy drinks and prepared water: 0.5 g/l
- Plant-protein beverages: 20 g/l
- Alcoholic beverages (excluding wine and beer): 1 g/l
- Coffee-based beverages for vending machines: 2 g/l
- UHT sterilised milk: 1 g/l
- Partially dehydrated milk with up to 28% dry matter: 1 g/l
- Partially dehydrated milk with more than 28% dry matter: 1.5 g/l
- Skimmed milk powder: 2.5 g/kg
- Pasteurised or sterilised cream (UHT): 5 g/kg
- Whipped cream and vegetable fats: 5 g/kg
- Processed cheese and similar products: 20 g/kg
- Fresh cheese (excluding Mozzarella): 2 g/kg
- Milk-based chocolate and malt drinks: 2 g/l
- Butter and sour cream preparations: 2 g/kg
- Meat products: 5 g/kg
- Unprocessed fish fillets, chilled or frozen: 5 g/kg
- Unprocessed or processed molluscs and crustaceans, chilled or frozen: 5 g/kg
- Canned crustacean products: 1 g/kg
- Fish and crustacean pastes and spreadable fats (excluding butter), canned: 5 g/kg
- Confectionery products: 5 g/kg; icing sugar: 10 g/kg; flavoured syrups for ice cream and similar products: 3 g/kg
- Chewing gum (“qs”), dessert mixes and powders: 7 g/kg; desserts: 3 g/kg; candied fruit and fruit preparations: 800 mg/kg
- Processed potato products and prepared potatoes, chilled or frozen: 5 g/kg
- Snacks: 1.5 g/kg
- Liquid egg: 10 g/kg
- Tea and herbal infusions: 2 g/kg
- Cider and pear brandy: 2 g/l
- Dietary supplements (“qs”), salt and salt substitutes: 10 g/kg
- Cleaning agents for installations: 30 g/kg; for dispensers: 50 g/kg
- Edible ice: 1 g/kg
- Bakery and pastry products (fine pastry): 20 g/kg
- Flour: 2.5 g/kg
- Flour with leavening agents: 20 g/kg
- Doughs: 5 g/kg
- Noodles: 2 g/kg, as well as aqueous emulsions for coating pastry moulds
- Sauces: 5 g/kg
- Soups and broths: 3 g/kg
- Chewing gum (“qs”)
- Powdered food products: 10 g/kg
- Breakfast cereals: 5 g/kg
- Snacks: 5 g/kg
- Dietary foods for infants for special medical purposes and special infant formulas: 100 mg/kg
- Processed cereal-based foods and foods for infants and young children: the maximum level of phosphates, when used as food additives (other than carriers), is 40,000 mg/kg, individually or in combination in the preparation (expressed as P₂O₅), and may be used in colourant preparations
- In food additives, including carrier substances, and in food enzymes, the maximum level at which potassium phosphates may be added to the enzyme preparation is 50,000 mg/kg, individually or in combination (expressed as P₂O₅)
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