| Chemical name | Dicalcium Phosphate, Calcium Phosphate Dibasic |
| Molecular formula | CaHPO4·2H2O, CaHPO4 |
| Molecular Weight | 172.09 |
| Performance | White,monoclinic crystalline powder,odourless,tasteless.Soluble in dilute Hydrochloric,Nitric and acetic acid slightly soluble in water,insoluble in ethanol relative density 2.32,steady in air,when heated to 75ºC,it may lose crystal water,convert to Anhydrous. |
| Quality standards | (FCC-V,E341(ii))| TEST ITEM | FCC-V | E341(ii) | | Description | White powder | White crystal or granular,
granular powder or powder | | Assay(200ºC, 3 hours), % | 97.0-105.0 | 98.0-102.0 | | P2O5 content(Anhydrous basis),% | -- | 50.0-52.5 | | Identification | -- | Positive tests for calcium and for phosphate | | Solubility tests | -- | Sparingly soluble in water,
Insoluble in ethanol | | Heavy metals(As Pb), ≤% | -- | -- | | Fluoride,≤mg/kg | 50 | 50 | | Loss on drying, % | Anhydrous 7.0-8.5
Dihydrate 24.5-26.5 | -- | Loss on ignition, ≤%
| -- | Anhydrous 8.5 | | Dihydrate 26.5 | | Arsenic,≤mg/kg | 3 | 3 | | Lead,≤mg/kg | 2 | 4 | | Cadmium, ≤mg/kg | -- | 1 | | Mercury,≤mg/kg | -- | 1 |
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| Uses | In food processing industry, it is used as leavening agent, dough modifier, buffering agent, nutritional supplement, emulsifier, stabilizer.Such as leaveing for flour,cake,pastry,bake,double acid type flour color modifier,modifier for fried food.Also used as nutrient additive or modifier for biscuitl,milk powder,cold drink,ice cream powder. |
| Packing | In 25kg composite plastic woven/paper bag with PE liner. |
| Storage and transport | It should be stored in a dry and ventilative warehouse and kept away from moisture and poisonous substances. Handled with care, so as to avoid damage to packing bags. |
Complaint
