Food Grade Di Calcium Phosphate

Dicalcium Phosphate Dihydrate presents itself as colorless, odorless, white monoclinic crystal powder. It follows the same solubility pattern as the anhydrous form, dissolving in diluted Hydrochloric Acid, Nitric Acid, and Acetic Acid, and showing slight solubility in water while being insoluble in Ethanol. It maintains a relative density of 2.32, remains stable in air, but loses its crystal water when heated to 75a , converting to Dicalcium Phosphate.

In the food industry, these compounds play diverse roles such as leavening agent, dough modifier, buffer, nutritional supplement, emulsifier, and stabilizer. They are commonly used as leavening agents for products like flour, cake, pastry, and bakery items. Additionally, they serve as quality modifiers for bread and fried foods. These compounds find applications in biscuit, milk powder, beverages, and ice cream as nutrient supplements or quality enhancers.