Tricalcium Orthophosphate (TCP)  is popularly recognized as a crucial anti-caking agent utilized extensively in powdered drinks and foods. However, its versatile functions span across various industries, playing a significant role in enhancing the quality and properties of numerous products. Let's delve into the intricate functions of Tricalcium Orthophosphate and explore the underlying mechanisms that make [...]

You might have noticed that there is one particular ingredient in the ingredient list of toothpaste. Then what is it? Why add it to toothpaste? How does Dicalcium Phosphate Dihydrate in toothpaste work? You’ll know after reading this post. Understanding the Dicalcium Phosphate Dihydrate in Toothpaste Dicalcium Phosphate Dihydrate often referred to by its abbreviation DCPD, [...]

STPP powder emerges as a paramount ingredient, particularly for dried meat dice and jerky. This blog dives deep into the attributes and functionalities of Sodium Tripolyphosphate (STPP) and how it revolutionizes the preparation and quality of dried meat products. Introduction to STPP Powder Sodium Tripolyphosphate (STPP)  often labeled as E451 in food-related ventures, holds a [...]

When it comes to regulating acidity in food products, particularly in baked goods, SAPP Food Additive stands as a champion. In this detailed exposition, we'll explore the integral roles and functions of SAPP as an acidity regulator. SAPP Food Additive Defined SAPP or Sodium Acid Pyrophosphate is a white, water-soluble powder. Predominantly used in the baking sector, its prime [...]

A plethora of compounds surface that play instrumental roles in preserving the integrity, safety, and taste of our cherished canned foods. Among them, Sodium Dihydrogen Orthophosphate Monohydrate stands out. The Science Behind Sodium Dihydrogen Orthophosphate Monohydrate Scientifically represented as NaH2PO4•H2O, this inorganic monosodium salt, with its monoclinic crystalline structure, is widely applied across various sectors, with [...]

In the realm of meat processing, ensuring the preservation of quality, taste, and texture is paramount. Two chemical compounds that have garnered attention for their role in meat processing are Sodium Triphosphate Pentabasic (STPP) and Tetrasodium Pyrophosphate (TSPP). Both are known to be effective water retainers, but how do they stack up against each other? [...]

Good news for vegan foods manufacturers, we supply 100% vegan tricalcium phosphate as the need for vegan food and ingredients grows. An array of vegan products incorporate this additive due to its multifarious benefits, from fortifying food items to ensuring optimum bone health for those on plant-based diets. Vegan Foods Related with Vegan Tricalcium Phosphate [...]

Leavening agents play an indispensable role in determining the texture, crumb, and rise of various baked goods. Two of the most prominent leavening agents are SALP (Sodium Aluminum Phosphate) and SAPP (Sodium Acid Pyrophosphate or Disodium Dihydrogen Pyrophosphate). Let's delve deeper into their properties, mechanisms, functions, reaction rates, solubility, advantages, and disadvantages. Properties of SALP and [...]

Monocalcium Phosphate Monohydrate and Monocalcium Phosphate Anhydrous are the same ingredients, still, there are some slight differences between them, let’s check it out. Firstly, let’s decipher their properties. Monocalcium Phosphate Monohydrate (MCPM) contains one molecule of water (hence the term "monohydrate"). Its chemical formula is Ca(H2PO4)2·H2O. Monocalcium Phosphate Anhydrous (MCP) lacks this water molecule, making it "anhydrous." [...]

When it comes to cheese, it's a beloved food for many people. However, for those who are lactose intolerant and vegetarians, not being able to enjoy this delicious treat can be a source of frustration. That's where plant-based cheese (the Cheese Substitutes) comes into play, serving as a perfect cheese substitute. However, achieving the texture [...]