Dicalcium Phosphate Dihydrate（DCP）Food Grade

Name: Dicalcium Phosphate Dihydrate（DCP）Food Grade
Brand: Yichang Jamo Chemical Co., Ltd.

Dicalcium Phosphate Dihydrate（DCP）Food Grade

Dicalcium Phosphate Dihydrate (DCP) Food Grade (GB1886.3-2021) — white powder with assay 98.0%–103.0% (as Ca), fluorides ≤0.005%, heavy metals ≤0.001%. Used as leavening agent, stabilizer, moisture retaining agent, acidity regulator, calcium source, anti-caking agent and buffer. Reliable supply from Yichang Jamo Chemical.

Inquiry

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Detailed Description

Dicalcium Phosphate Dihydrate (DCP) — Food Grade

Product Introduction

Basic Information

· Molecular Formula: CaHPO₄·2H₂O

· CAS No.: 7789-77-7

· Standard Executed: GB1886.3-2021

· Appearance: White powder. Insoluble in water or ethanol; freely soluble in dilute hydrochloric acid or dilute nitric acid

· Packaging: 25kg/bag

Specification

Item	Index
Assay (as Ca)	98.0%～103.0%
Fluorides	≤ 0.005%
Chlorides	≤ 0.05%
Sulfates	≤ 0.2%
Heavy Metals (as Pb)	≤ 0.001%
Arsenic Salts	≤ 0.0003%
Carbonates	To 1.0 g of sample add 2 mL of hydrochloric acid; no effervescence occurs
Insoluble in Hydrochloric Acid	Use 5.0 g of sample; residue is not more than 5 mg
Loss on Ignition	Ignite at 600℃ to constant weight; loss in weight is 24.5%～26.5%
Barium Salts	Use 0.50 g of sample; no turbidity occurs within 10 minutes

Application

· 1. Leavening Agent: Used in biscuits, pastries and other baked goods; acts as a leavening agent in combination with sodium bicarbonate.

· 2. Stabilizer and Coagulant: Used in gum base candies (use as needed according to production requirements).

· 3. Moisture Retaining Agent: Used in meat products and aquatic products to improve water retention and texture.

· 4. Acidity Regulator: Used to adjust food pH value and stabilize product quality.

· 5. Nutritional Enhancer (Calcium Source): Used in biscuits, infant formula, solid beverages, etc., as a calcium supplement. It can be used in biscuits and infant formula at a maximum usage level of 1.0 g/kg; also as quality improver in fermented dough products, use as needed.

· 6. Anti-caking Agent: Used in powdered foods to prevent caking.

· 7. Buffer: Used in dairy products and cheese products (maximum usage calculated as phosphate radical, 14.0 g/kg for re-processed cheese).

Related tags： Dicalcium Phosphate DCP Dicalcium Phosphate Dihydrate（DCP）Food Grade