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Food Ingredients

Premium Food Ingredients Supplier - Polifar Trading Co., LTD - Leavening agents, acidity regulator, preservatives, thickeners, colorants, sweeteners, etc

Bulk Food Grade Humectant Monocalcium Phosphate MCP

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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.