LianYungang Dongtai Foodingredients co.,ltd

Dicalcium Phosphate Anhydrous

• Category :

  Food and Feed additives/Food additives

• Synonyms :

  calcium hydrogenorthophosphate;Calcium Hydrogen Phosphate;Calcium monohydrogen phosphate;Calcium phosphate, dibasic;Phosphoric acid, calcium salt (1:1);Secondary calcium;Dicalcium phosphate;Dibasic Calcium Phosphate;Calcium hydrogen phosphate,agricultural;Calcium Hydrophosphate;Calcuim Phosphate Dibasic;

• CAS NO :

  7757-93-9

• EC NO :

  231-826-1

• Molecular Formula :

  CaHPO₄

• Molecular Weight :

  136.0593

• Main Specifications :

  FCC-IV,USP-23

• InChI :

  InChI=1/2Ca.H3O4P/c;;1-5(2,3)4/h;;(H3,1,2,3,4)/q2*+2;/p-3

• Packing :

  In 25KGS net paper bags lined with pp Bags

• Product description :

  1. Chemical name: Dihydrocalcium Phosphate, Monocalcium Phosphate Anhydrous
  2. M. F.: Ca(H₂PO₄)₂
  3. M.W.:234.05
  4.Physical properties: Whitish powder; Specific weight: 2.220; Soluble in Hydrochloric Acid and Nitric Acid; Slightly soluble in water(1.8% at 30℃); Free Phosphoric Acid in it; Deliquescent; Its water solution is acidic.
  5. Quality standard:(FCC-Ⅳ)

  INDEXES	FCC-Ⅳ
  Assay(As Ca),%	16.8-18.3
  Pb, ≤%	0.0005
  As, ≤%	0.0003
  Heavy metals(As Pb), ≤%	0.0015
  Fluoride, ≤%	0.005
  Residue on ignition, %	14.0-15.5

  
  6. Usage: In food industry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelate agent, flulty agent for bake. Cake, ferment agent buffer, fruit acid solidification in bread and cracker, yeast food, modifier in meat organization, improve saccharification and ferment in brew.
  7. Packing: In 25kgs net paper bags lined with PP bags.

  8. Storage and transport: To be stored in a dry and ventilative warehouse; Kept away from moisture and poisonous substances. Handled with care.

• Uses :

  In food industry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelate agent, flulty agent for bake. Cake, ferment agent buffer, fruit acid solidification in bread and cracker, yeast food

• Molecular Structure :