E546 - Magnesium pyrophosphate

At a glance

• A mineral phosphate salt used mainly to keep powders free‑flowing and stable
• Found in some dry mixes, seasonings, and similar shelf‑stable products
• Vegan and gluten‑free; contributes phosphorus like other phosphate additives
• Labeled as “magnesium pyrophosphate” or “E546” on ingredient lists

Why is magnesium pyrophosphate added to food?

Food makers use phosphate salts for practical roles such as acidity control, binding, stabilizing, and improving flow in powders. Magnesium pyrophosphate fits within this group and is chosen when a phosphate-based stabilizing or anti-caking effect is desired in a given recipe or process.¹

In the European Union (EU), E‑numbers identify approved additives and their purity criteria. Magnesium pyrophosphate is listed as E546 with specification requirements, which guide how it is made and how pure it must be for food use.²

What foods contain magnesium pyrophosphate?

You are most likely to see E546 in:

• Dry blends and powdered mixes (for example, drink powders or instant products)
• Seasonings, spice mixes, and rubs
• Other shelf‑stable, free‑flowing dry foods

Always check the ingredient list for “magnesium pyrophosphate” or “E546.”

What can replace magnesium pyrophosphate?

Depending on the job it does in the recipe, manufacturers might switch to other anti‑caking or flow agents such as:

• Silicon dioxide
• Calcium silicate
• Tricalcium phosphate
• Magnesium carbonates

If a phosphate function is needed (for example, in certain processing steps), related additives like disodium diphosphate or dimagnesium diphosphate may be considered, depending on the product and regulations.

How is magnesium pyrophosphate made?

Magnesium pyrophosphate is the magnesium salt of pyrophosphoric acid (a “diphosphate”). It is produced from food‑grade magnesium and phosphate sources and must meet EU purity specifications when used as E546.² Chemically, it belongs to the pyrophosphate family of minerals.³

Is magnesium pyrophosphate safe to eat?

Phosphate additives as a group have been evaluated by the European Food Safety Authority (EFSA). EFSA set a group acceptable daily intake (ADI) for phosphorus from food additives of 40 mg phosphorus per kilogram of body weight per day, covering different phosphate salts used in foods.¹ Magnesium pyrophosphate contributes to total phosphorus intake in the same way other phosphate additives do.

Within the EU, E546 has specification requirements that limit impurities and define its identity for food use.² As with all additives, real‑world exposure depends on how much of the foods containing it you eat.

Does magnesium pyrophosphate have any benefits?

• Technological: Helps powders stay free‑flowing and improves processing stability in some recipes.
• Practical: Can support consistent texture and shelf stability in dry, shelf‑stable products.

It is not added for flavor, sweetness, or color.

Who should avoid magnesium pyrophosphate?

• People advised to limit phosphorus: EFSA noted that total exposure to phosphate additives can approach or exceed the ADI in high‑consumption scenarios, especially for young children.¹ Those on phosphate‑restricted diets should review labels.
• Individuals with chronic kidney disease (CKD): Medical guidance often includes limiting phosphorus, which can come from both foods and phosphate additives; follow your clinician’s advice.⁴

If you have a medical condition that requires managing mineral or phosphorus intake, consult your healthcare professional.

Myths & facts

• Myth: “All E‑numbers are artificial.” Fact: E‑numbers include many minerals and natural‑origin substances; E546 is a mineral phosphate salt.
• Myth: “E546 is a preservative.” Fact: Magnesium pyrophosphate is used mainly for texture and processing functions, not as a primary preservative.
• Myth: “All phosphates are the same.” Fact: There are many phosphate salts (for example, disodium diphosphate, tricalcium phosphate), each with different roles and properties.

Magnesium pyrophosphate in branded foods

You may find it on labels as “magnesium pyrophosphate” or “E546.” It typically appears in small amounts in dry, shelf‑stable products where flow, texture, or processing stability matters. If you want to avoid it, scan ingredient lists and choose products that use alternatives like silicon dioxide or calcium silicate.

References

Footnotes

1. Re‑evaluation of phosphates (E 338–341, E 343, E 450–452) as food additives — EFSA Journal. https://www.efsa.europa.eu/en/efsajournal/pub/5674 ↩ ↩² ↩³

2. Commission Regulation (EU) No 231/2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 — EUR‑Lex. https://eur-lex.europa.eu/eli/reg/2012/231/oj ↩ ↩² ↩³

3. Magnesium pyrophosphate — PubChem, National Institutes of Health. https://pubchem.ncbi.nlm.nih.gov/compound/Magnesium-pyrophosphate ↩

4. Phosphorus: Tips for People with Chronic Kidney Disease — National Institute of Diabetes and Digestive and Kidney Diseases (NIH). https://www.niddk.nih.gov/health-information/kidney-disease/ckd-eating-nutrition/phosphorus ↩