Calcium dihydrogen phosphate, also known as monocalcium phosphate or acid calcium phosphate, is a chemical compound with the formula Ca(H2PO4)2. It is composed of calcium cations (Ca2+) and dihydrogen phosphate anions (H2PO4-). The compound is commonly used as a food additive, fertilizer ingredient, and as a component in baking powders.
| Chemical formula | Ca(H2PO4)2 |
| E-code | E341(i) |
| CAS No. | 7758-23-8 |
| HS Code | 28352600 |
| Synonyms | Monocalcium Phosphate,Calcium Dihydrogen Orthophosphate |
| Molar mass | 234.05 g/mol |
| Appearance | White crystalline powder |
| Solubility | Soluble in water (21 g/100 mL at 25°C) |
| Density | 2.22 g/cm³ |
| Melting point | 109°C (228°F) |
| pH(1% solution) | 3.5 - 4.5 |
Usages
In Food
Leavening agent in baked goods such as cakes, bread, and pastries, reacts with baking soda to produce carbon dioxide gas. This gas causes the batter or dough to rise and become light and fluffy during the baking process, resulting in a soft and airy texture.it is commonly used in combination with baking soda or sodium bicarbonate as a chemical leavening agent. It is preferred over other types of leavening agents because it is fast-acting, easy to use, and does not require an acidic ingredient like cream of tartar.- Firming agent in processed foods like canned fruits and vegetables helps to maintain the texture of the product and prevent them from becoming mushy or soft. During the canning process, fruits and vegetables are heated to high temperatures and then sealed in cans with liquid or syrup. This can cause them to lose some of their firmness and texture. Calcium dihydrogen phosphate is added to the canning liquid or syrup to help the fruits and vegetables retain their shape and texture. It works by binding with the pectin in fruits and vegetables, forming a complex that helps to strengthen and stabilize the cell walls. This prevents the cells from breaking down and releasing their contents, which can lead to a mushy texture.
- Nutrient supplements provide a source of both calcium and phosphorus. When calcium dihydrogen phosphate is used as a nutrient supplement, it provides a source of both calcium and phosphorus. Calcium and phosphorus are essential minerals that play important roles in many bodily functions, including bone health, nerve function, muscle contraction, and enzyme activity. It is an excellent source of both calcium and phosphorus because it is highly bioavailable and easily absorbed by the body. It contains about 23% elemental calcium and 18% elemental phosphorus by weight. Supplements containing calcium and phosphorus are often recommended for individuals who may not be getting enough of these nutrients from their diet alone. This can include people who are lactose intolerant, vegans or vegetarians who do not consume dairy products or other animal-based foods and those with certain medical conditions that affect nutrient absorption or metabolism.
- Acidulant to adjust the pH of foods and beverages, works by releasing hydrogen ions (H+) into the product. This increases the acidity of the food or beverage, which can help to inhibit the growth of bacteria and other microorganisms that can cause spoilage.
- Anti-caking agent to prevent clumping of powdered foods and spices works by absorbing moisture from the air. This helps to prevent clumping and caking of the powder, which can make it difficult to use and may affect its overall quality.
- Emulsifier to help oil and water mix together in processed foods. Calcium dihydrogen phosphate works by reducing the surface tension between water and oil molecules, allowing them to mix more easily. This is important for many processed foods that contain both oil and water-based ingredients, such as salad dressings, sauces, and baked goods.
- Flavor enhancer to improve the taste of certain foods. It is not typically used as a flavor enhancer. Still, it could work by interacting with other food components to modify and enhance their taste. It can help to reduce bitterness and acidity, while also enhancing sweetness and saltiness. In acidic foods, calcium dihydrogen phosphate can react with citric acid to produce a sour taste, which can be used to balance out the sweetness and create a more complex flavor profile.
- Stabilizer to maintain the texture and consistency of processed foods. It works by reacting with alkalis such as sodium bicarbonate or potassium bicarbonate, which are commonly used as leavening agents in baked goods. When calcium dihydrogen phosphate reacts with an alkali, it produces carbon dioxide gas, which causes the food to rise. The resulting carbon dioxide gas bubbles help to create a light and airy texture in baked goods like cakes and bread.
In Fertilizer
Calcium dihydrogen phosphate is often added to soil as a source of phosphorus, an essential nutrient for plant growth. It can also improve soil pH levels and prevent nutrient deficiencies.
In Animal Feed
Calcium dihydrogen phosphate is used as a source of both calcium and phosphorus, which are important minerals for animal health and growth. It is often included in livestock feed mixes, such as poultry feed and swine feed.
In Technical Process
As a chemical reagent: Calcium dihydrogen phosphate is used in chemical synthesis as a reaction catalyst. It can help speed up certain chemical reactions and improve their efficiency.
For water treatment: Calcium dihydrogen phosphate can be used in water treatment to prevent corrosion in metal pipes and equipment. It reacts with dissolved oxygen in the water to form a protective layer on metal surfaces.
Is Calcium Dihydrogen Phosphate safe in food?
Yes, Calcium Dihydrogen Phosphate (also known as monocalcium phosphate or acid calcium phosphate) is considered safe for use as a food additive when used in accordance with regulatory guidelines and within specified limits. It has been approved as a Generally Recognized as Safe (GRAS) substance by regulatory agencies, such as the United States Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).
It’s important to note that excessive intake of calcium and phosphorus can have negative health consequences. Therefore, it is recommended to consult with a healthcare professional before taking any nutrient supplements and to follow recommended dosages.
Overall, the use of calcium dihydrogen phosphate has had a positive impact on the food industry by improving the quality of baked goods and helping to address calcium deficiencies in the population. Calcium dihydrogen phosphate takes most of the credit. It is vital to our lives.
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