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Our nutritionist has studied your question. See the information below:
Food additives are ingredients in food or drinks or foods for short. They are defined as follows: all substances with or without nutritional value which are not normally consumed as food on their own and are not normally used as a food characteristic ingredient, and which, for technical reasons, are used in the manufacture, processing, preparation, handling, packaging, transport, or storage of foodstuffs are intentionally added thereto, with the result, or reasonably foreseeable consequence, that the substances themselves, or derivatives thereof, directly or indirectly become a component of those foodstuffs or beverages.
E numbers consist of the letter E, followed by a number of three or four digits, sometimes supplemented by a subsequent letter. They are codes assigned to food additives by the European Union according to a certain system. Everything, if an excipient has been approved by the EU and the results of all studies, has been assessed by the JECFA or similar bodies, the relevant excipient will be given the letter E before the number.
E430(iii) Tripotassium Phosphate
Tripotassium phosphate is a reaction product of phosphoric acid with an excess of anhydrous potassium carbonate. Tripotassium phosphate has the function of a stabilizer in our shakes, ie; to allow the powder to mix well with the water that is added. Because there is a phosphoric acid group on the tripotassium phosphate molecule, there are side effects to this substance for children and the elderly. Phosphoric acid is converted into phosphates in the body. Phosphates bind calcium and prevent its absorption. Consumption of foods rich in phosphates can lead to calcium deficiency. For this reason, a maximum acceptable daily intake of 40mg/kg body weight has been used since 2019. Now most people don't have to worry about this, firstly because it is impossible to exceed this limit with our shakes, and secondly because there is sufficient calcium in a normal Western diet, including in our shakes.
E333(i) monocalcium citrate
Monocalcium citrate comes from monocalcium salt of citric acid
Monocalcium citrate acts as an acidity regulator in our shakes, which means that the pH of the shake can be regulated with this substance. No ADI has been set for this substance.
Riboflavin is vitamin B2 and is added to the shakes to get the complete package of vitamins and minerals in one day.
E307 Alpha Tocopherol
Alpha-tocopherol is obtained from fractional crystallization of tocopherol from sunflower oil.
It is a red to yellow-amber viscous oil with a characteristic odor and taste. It has the strongest vitamin processing of tocopherols, but a low preservative effect. Usually, it is used in combination with ascorbic or citric acid. E307 acts as an antioxidant. Alpha-tocopherol has an ADI of up to 2 mg/kg body weight.
E332(iii) Tripotassium Citrate
Tripotassium citrate comes from a tripotassium salt from citric acid.
It is a white crystalline powder with a cooling salty taste. It is used in the shakes as an emulsifier because it prevents the crystallization of sugars. No ADI has been established for this substance.
E504 Magnesium Carbonate
Magnesium carbonate occurs naturally in magnetite and lansfordite, which are mainly found in Greece and India. Furthermore, it is found in limestone and dolomite. It is recovered by adding sodium carbonate to a magnesium hydroxide solution. It is added as a carrier and anti-caking agent, it prevents fading (discoloration) of the shake. No ADI has been established for this substance.
The EFSA site has been consulted to answer your question. In addition, the book “E=Eetbaar?” was used. written by dr. J. Kamsteeg, is affiliated with the Clinical Ecological Allergy Center and is the founder of Compally, a database for food additives and allergies.