The most important use of the MONOCALCIUM PHOSPHATE  in the food industry is as the acid component in the baking powders. A baking powder is defined as the mix of materials capable to evolve gas in dough preparations, under certain conditions of humidity and temperature, once the gas is present, it expands, increasing the dough volume in such way that  the product has many empty cells once baked. Due to the presence of Sodium Bicarbonate in the baking powder formulations, the gas evolved is Carbon Dioxide.

In the present, baking powder formulations have a mix of acids or leavening agents, to promote a controlled Carbon Dioxide evolution along three cycles, from the dough preparation, to bench time, to the final baking in the oven.

 MCP also serves as a pH regulator in the baked product, due to the resulting  buffer salts from the fermentation process.

MCP  is also used in the preparation of self-rising flour and flour mixes.

MCP  is used in the preparation of powder drinks.

Last modified: 06/24/10