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Overview
Quick Details
| CAS No.: | 7758-23-8 | Other Names: | MCP |
| MF: | CaH4O8P2 | EINECS No.: | 231-837-1 |
| Place of Origin: | China | Type: | Food Grade |
| Efficacy: | Moisturizer, Humectant, Moisture retention agent | Brand Name: | Polifar |
| Model Number: | Humectant | Appearance: | White Crystalline Powder |
| Shelf Life: | 2 years | MOQ: | 1 kg |
| Sample: | Free, ≤100g | Certification: | FDA, ISO9001, HALAL |
Supply Ability
| Supply Ability | 800,000 kg per month |
Packaging & Delivery
| Product Packaging: | Net 25kg/1000kg in Plastic woven bags with PE lining |
| Product Storage: | Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances |
| Loading: | 24MT/20FCL'; 20MT/20FCL' with pallets |
| Delivery: | About 1 - 4 week |
Product Properties
Calcium dihydrogen phosphate can be used as leavening agent, dough regulator, buffer, nutrient supplement, emulsifier, stabilizer and other quality improver. It can improve food complexing metal ions, pH value, increase ionic strength and so on, and can improve food adhesion and water retention. Used for flour, cakes, cakes, baked goods, fried food, biscuits, milk powder, cold drinks, ice cream, etc. When calcium propionate is used as hatching agent for bread, the pH of dough will rise and the fermentation will be slow. 0.3% of this product should be added at this time to reduce the pH of dough. When used for brewing, it can improve the saccharification power, promote the reproduction of yeast, and improve the fermentation ability. It can be added to water.
Specification
| Item | Standard |
| Appearance | White Crystalline Powder |
| Assay | 15.9 - 17.7 % |
| Loss on Drying(60℃, 3 hours) | ≤ 1 % |
| Heavy metals(as Pb) | ≤ 2 mg/kg |
| Arsenic (as As) | ≤ 3 mg/kg |
| Fluoride(as F) | ≤ 30 mg/kg |
| Cadmium(as Cd) | ≤ 1 mg/kg |
| Mercury | ≤ 1 mg/kg |
FAQ
Q1: What are MCPs in cooking?
A1: In cooking, MCP stands for monocalcium phosphate, a food additive commonly used in baking.
MCP is used as a leavening agent in cooking to help dough or batter rise. When combined with baking soda, MCP reacts to produce carbon dioxide gas, which causes dough or batter to rise, resulting in light and fluffy baked goods.
MCP is commonly used in recipes for bread, cakes, cookies, pancakes and other baked goods to improve their texture and volume. It helps form a soft and tender crumb in baked products.
Q2: What are the alternatives to calcium monophosphate?
A2: Some common alternatives to monocalcium phosphate (MCP) include:
Sodium Acid Pyrophosphate (SAPP): Similar to MCP, SAPP is also a commonly used leavening agent that can be used in baked goods.
Calcium Acid Pyrophosphate (CAPP): Similar to SAPP, CAPP is also a common leavening agent commonly used in baked goods.
Sodium Acid Phosphate: It has similar functions to MCP and can also be used as a leavening agent and acidity regulator.
Dicalcium Phosphate (DCP): In addition to being used as a leavening agent in baked goods, DCP can also be added to foods as a calcium supplement.
Ammonium Sulphate: It can be added as a leavening agent to baked goods such as bread and cakes.
Sodium Aluminum Sulphate: Similar to MCP, it can also be used as a leavening agent for baked goods.
These substitutes are functionally similar to MCP and can be used in baked goods to increase the leavening effect and improve texture and taste. Selecting an appropriate alternative depends on food processing needs, formulation requirements and cost considerations.
Exhibition
