MarkNature's Food Grade Dicalcium phosphate (CaHPO₄) is a highly functional ingredient in the food industry, valued for its versatile applications as an anti-caking agent, texture modifier, and processing aid. Unlike other calcium-based compounds used primarily for nutritional supplementation, CaHPO₄ is primarily utilized for its physical properties that enhance the quality and stability of various food products. This ingredient plays an essential role in improving the texture, consistency, and processing efficiency in a wide range of food manufacturing applications.

CAS No.: 7757-93-9
EC No.:231-826-1 
Chemical Formula: CaHPO₄
Appearance: White or Crystal Powder
Water-soluble P (rate):75% min
Calcium (Ca):16.8%-18.3%
Fluorine(F):0.18% max

Key Features:
Anti-Caking Agent: CaHPO₄ is widely used in powdered and granular food products to prevent clumping and ensure smooth flowability. It is commonly added to ingredients like powdered milk, drink mixes, spices, and baking mixes.
Texture Modifier: This ingredient is effective in regulating the texture of various food products, providing a smooth, uniform consistency, especially in processed and powdered foods.
pH Stabilizer: CaHPO₄ can act as a pH buffer in food systems, helping to maintain optimal acidity levels and improve product stability, especially in dairy-based products and ready-to-eat foods.
Processing Aid: It can improve the efficiency of food processing, particularly in powder formulation and mixing, where it helps achieve even distribution and prevents separation.
Versatile in Baked Goods: Dicalcium phosphate is often used in baking powders and leavening systems, helping to regulate the chemical balance in doughs and batters and contributing to uniform texture and rise.

Applications:
In the food industry, CaHPO₄ is primarily used in products where its anti-caking and texture-modifying properties are most beneficial. It is a common ingredient in powdered foods, including dairy products (such as milk powders and cheese powders), drink mixes, cake mixes, and other instant or powdered foods, where it prevents clumping and ensures uniformity. Its ability to stabilize pH levels makes it valuable in processed foods like ready-to-eat meals, sauces, and soups, where maintaining product consistency is key. Additionally, in baking, CaHPO₄ is frequently incorporated into leavening systems, working alongside other acids and bases to achieve the desired texture and consistency in cakes, biscuits, and other baked goods.