LianYungang Dongtai Foodingredients co.,ltd

Monocalcium Phosphate Anhydrous

• Category :

  Food and Feed additives/Food additives

• Synonyms :

  Calcium bis(dihydrogenphosphate) Monohydrate;Calcium dihydrogenphoshate;Calcium phosphate monobasic monohydrate;Calcium tetrahydrogen;Calcium dihydrogen phosphate;Monocalcium Phosphate;calcium dihydrogen phosphate hydrate;calcium dihydrophosphate;Calcium Dihydrogen Orthophosphate;Mono calcium phosphate;Monocalcium phosphate;Calcium phosphate, monobasic;Calcium phosphate monobasic;

• CAS NO :

  7758-23-8

• EC NO :

  231-837-1

• Molecular Formula :

  Ca(H₂PO₄)₂

• Molecular Weight :

  234.05

• Main Specifications :

  as leavening agent in bakery

• InChI :

  InChI=1/Ca.H3O4P.H2O/c;1-5(2,3)4;/h;(H3,1,2,3,4);1H2/q+2;;/p-1

• Packing :

  25 KG plastic woven bag lined with PE liner

• 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℃); commonly, it contains free Phosphoric Acid and has the character of hygroscopicity. Its water solution is acidic. 5. Quality standard :( FCC-V) INDEXES FCC-V Assay(As Ca),% 16.8-18.3 Pb, ≤% 0.0002 As, ≤% 0.0003 Heavy metals(As Pb), ≤% - Fluoride, ≤% 0.005 Residue on ignition, % 14.0-15.5 6. Usage: In food industry, it is often used as leavening agent in bakery, assistant fermentation agent and buffer in bread and biscuit, nutritional supplement, pectin solidification, yeast food, modifier in meat tissue. When applied in fermentation, it can increase the fermentation capacity. 7. Packing: In 25kgs net paper bags lined with PP bags. 8. Storage and transport: This product should be kept way from poisonous substances in a dry and ventilated warehouse. To avoid moisture in transportation, handle with care.

• Uses :

  In food industry, it is often used as leavening agent in bakery, assistant fermentation agent and buffer in bread and biscuit, nutritional supplement, pectin solidification, yeast food, modifier in meat tissue. When applied in fermentation, it can increa

• Molecular Structure :