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Used as leavening agent and modifier, buffer, nutritional supplement, emulsifier, stablizer. ISO9001:2008, ISO22000:2005
1. Chemical name: Dicalcium Phosphate Dihydrate2. M. F. : CaHPO4.2H2O3. M. W. : 172.094. Physical properties: White and monoclinic crystalline powder; Odourless and colorless; Soluble in diluted Hydrochloric Acid, Nitric Acid and Acetic Acid; Slightly soluble in water but insoluble in Ethanol; Relative density 2.32; Stable in air; To lose crystal water at 75 degree centigrade and then turn into Dicalcium Phosphate Anhydrous.5. Quality standard:(GB1889-2004, FCC-IV, USP-23)
Name of indexes | GB1889-2004 | FCC-IV | USP-23 |
Appearance | White powder | White powder | White powder |
Assay (as CaHPO4.2H2O),% | 98.0-103.0 | 97.5-105.0 | 97.0-105.0 |
Fluoride, ≤% | 0.005 | 0.005 | 0.005 |
Loss on ignition, % | 24.5-26.5 | 24.5-26.5 | 24.5-26.5 |
Heavy metals(as Pb), ≤% | 0.001 | 0.0015 | 0.0015 |
Pb, ≤% | 0.0005 | 0.0002 | 0.0002 |
As, ≤% | 0.0002 | 0.0003 | 0.0003 |
Insolubles in Hydrochloric Acid ≤% | 0.05 | - | 0.02 |
Chloride ≤% | - | - | 0.25 |
6. Usage: In food processing industry, it is used as leavening agent and modifier, buffer, nutritional supplement, emulsifier, stailizer for dough, cake, pastry and bakery.
7. Packing: It is packed with ployethylene bags as line-r , and a woven bag as the outer layer. The net weight of each bag is 25kg.
8. Storage and transport: It should be stored in a dry, ventilative and clean warehouse; Keep away from moisture, heat and poisonous substances.
Calcium Phosphate(Food Grade)