Di-Calcium Phosphate

Dicalcium phosphate is a white, flavourless microcrystalline powder that is commonly used in foods and drinks as a buffering agent, dough modification, emulsifier, leavening agent, nutritional supplement, or stabiliser.

Molecular Formulae- CaHPO4

Alternative Names- Calcium hydrogen orthophosphate

Purity of the ingredients- 99%

Country of Origin- India

BENEFITS AND APPLICATIONS-

• Dicalcium phosphate is a common food ingredient for caking prevention and as a whitener in food preparation.
• In meals having an excess of acid or base, dicalcium phosphate functions as a buffer.
• It enhances the texture of a variety of baked goods and noodles.
• Our dicalcium phosphate effectively eliminates water from foods, allowing them to stay fresher for longer. 
• It is an excellent source of calcium and phosphate. So, to suit the nutritional demands of the population, several food makers employ dicalcium phosphate as an ingredient.

HOW IT WORKS-

• It works as a leavening ingredient in baking recipes. It gives a fluffy texture to meals like bread, cakes, muffins, and cookies.
• It works as a drying agent, removing water from a substance that is currently dissolved in water.
• It works as a caking agent to avoid lump formation and to make packing, transportation, flowability, and consumption easier.

CONCENTRATION AND SOLUBILITY-

• It is recommended that it should be used at a concentration of 4-8%.
• It is partially soluble in water and soluble in alcohol, but is insoluble in oil.