Monocalcium phosphate

Monocalcium phosphate is used as a buffering agent, firming agent, sequestrant, leavening agent, dough conditioner, texturizer, yeast food, and nutrient. It is coded as E341 (i) by the European Union. It is used extensively in the fertilizer industry. It is used in Waffles, Toaster Pastries, Pancake Mixes, Brownies Mixes, self-rising flour and other pastry products. The additive helps frozen vegetables and canned fruits and vegetables maintain firmness.
Numerous animal studies have shown that excessive dietary phosphorus causes an increase of plasma phosphorus and a decrease in serum calcium. The resulting hypocalcaemia stimulates secretion of Parathyroid hormone (PTH) which in turn decreases calcium excretion and increases the rate of a process called bone resorption in which osteoclast, a bone cell break down bone and release the minerals, resulting in a transfer of calcium from bone fluid to the blood. These homeostatic adjustments to high dietary phosphorus may result in bone loss and calcification, a process in which calcium salts build up in soft tissue causing it to harden in animals. It does not produce any DNA damage*.
Phosphate as an additive should be related to the total dietary phosphate intake and the phosphate intake should be related to calcium intake. The latter point is without significance even if the additive is a calcium salt of phosphoric acid**. Other than this Monocalcium phosphates do not produce any adverse health effects when consumed.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) allocated a group (MTDI) Maximum Tolerable Daily Intake of 70 mg/kg body weight, as phosphorus from all food sources.