| Chemical name |
Monocalcium Phosphate( Monohydrate&Anhydrous) |
| Molecular formula |
Ca(H2PO4)2,Ca(H2PO4)2·H2O |
| Molecular Weight |
Monohydrate:252.07 Anhydrous:234.052 |
| Performance |
White powder; specific gravity: 2.220; it is soluble in Hydrochloric Acid and Nitric Acid; slightly soluble in water (1.8% at 30ºC); it contains free Phosphoric Acid and has the character of hygroscopicity. Its water solution is acidic. |
| Quality standards |
( FCC-V, E341(I))
| TESTITEM |
FCC-V |
E341(I) |
| Content(As Ca), % |
15.9-17.7(Monohydrate)
16.8-18.3(Anhydrous) |
Assay(on the dried basis), ≥95% |
| P2O5 Content(Anhydrous basis),% |
|
55.5-61.1 |
| Description |
-- |
Granular powder or white, deliquescent crystals or granules |
| Identification |
-- |
Positive tests for calcium and for phosphate |
| CaO content, % |
-- |
19.0-24.8 |
| As, ≤mg/kg |
3 |
3 |
| F, ≤mg/kg |
50 |
30 |
| Lead,≤mg/kg |
2 |
4 |
| Cadmium,≤mg/kg |
-- |
1 |
| Mercury, ≤mg/kg |
-- |
1 |
| Loss on drying, ≤% |
Monohydrate 1.0 |
-- |
| Loss on drying |
-- |
Monohydrate ≤17.5% Anhydrous , ≤14% |
| Loss on ignition |
Anhydrous 14.0-15.0 |
Monohydrate: ≤25.0% Anhydrous: ≤17.5% |
|
| Uses |
In food industry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelating agent, e.g., leavening agent for bake and cake; assistant fermentation agent and buffer for bread and biscuit; pectin curing agent, yeast food, modifier in meat product. When applied in fermentation, it can increase the fermentation capacity. |
| Packing |
In 25kg composite plastic woven/paper bag with PE liner. |
| Storage and transport |
It should be stored in a dry, ventilative and clean warehouse and kept away from water and moisture during transport and stored separately from poisonous substances. Handled with care, so as to avoid damage to packing bags. |
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