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The principle of adding Monocalcium Phosphate in flour

Jul. 04, 2021

What is monocalcium phosphate, and why is monocalcium phosphate added to flour?

Monocalcium Phosphate——It is one of the raw materials of nutrient fortified calcium.

It is white crystalline powder or flaky crystal. Specific gravity is 2.220. When heated to 100℃, it begins to lose crystal water. It is soluble in hydrochloric acid and nitric acid, slightly soluble in water(1.8%).


In food industry, it is used as swelling agent, dough regulator, buffering agent, modifier, firming agent, nutritional supplement, chelating agent, etc., and can improve the complex metal ions, pH value, and ionic strength of food. It can improve the adhesion and water holding capacity of food. Used in flour, cakes, pastries, bakery products, fried foods, biscuits, milk powder, cold drinks, ice cream, etc.


❶Molecular Formula: Ca(H2PO4)2

❷Molecular Weight: 234.05

❸CAS: 7758-23-8

❹Assay (as NaHCO3): 16.8-18.3%

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The principle of adding Monocalcium Phosphate in flour

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