Dicalcium phosphate is a calcium salt with the chemical formula CaHPO4. It is a white, odorless and tasteless powder that can be widely used in the food industry as well as in pharmaceuticals.
Leavining Agent
Food and Nutrition
Dicalcium phosphate is widely used in the food industry as a leavening agent in products like cakes, cookies, and biscuits.
When mixed with moisture and an acidic substance, it produces carbon dioxide gas which makes the dough or batter fluffy.
It assists in increasing the nutrient density of such foods especially for those who may be deficient in calcium or phosphorus.
Dicalcium phosphate can also be used as an anticaking agent to minimize formation of lumps and to enhance the free flow of powdered food products.
Dicalcium phosphate can act as a buffer to control the acidity or alkalinity of a number of food products to achieve the necessary standard of quality and stability.
At times, dicalcium phosphate is used as a stabilizer where it assists in the preparation of food products that should have certain textural features.
Dicalcium phosphate is typically available in various packaging forms, such as bags, drums, or bulk containers, depending on the intended use and quantity required in the food industry.