Monocalcium Phosphate

Leavening Agent
 

Function

Monocalcium phosphate is used as a leavening agent. Leavening agent is a substance used in batters and doughs, which causes a foaming action that softens the finished products. It is used in baking powders, baking mixes for cakes, in cookies, doughnuts, energy powders and soft drinks. It is used in canned fruits and vegetables like canned potatoes and tomatoes, since it provides calcium that is useful in maintaining firmness of these fruits and vegetables. It is also a food additive which preserves flavor of the food and also enhances its appearance and taste. The chemical formula for Monocalcium phosphate is Ca(H2PO4)2. It is also called by other names such as monobasic calcium phosphate monohydrate, Calcium dihydrogen phosphate, Primary calcium phosphate and MCP. 100g of monocalcium phosphate contains 85g of ash, 17g calcium, 25g of phosphorous, 20mg of iron, 14g of sodium and 540 mg of potassium.

Other use and industries

It is used in production of fertilizers since it has phosphorous.

Health effects

Monocalcium phosphate has calcium and phosphorus which helps in maintaining strong bones and teeth. It is said to be helpful in preventing colorectal cancer. Colorectal cancer occurs when the cells in the lining of the large intestine begin to multiply abnormally fast. According to research in Oregon State University a decreased rate of colorectal cancer has been noticed in people who consume large amounts of monocalcium phosphate. It also aids in the proper functioning of nervous system by allowing the healthy production and function of neurotransmitters that help the nerves signal each other. Monocalcium phosphate is very beneficial for bones and teeth. Not enough is known about monocalcium phosphate to evaluate it for consumption during pregnancy.

Origins

Monocalcium phosphate can be obtained chemically from inorganic sources by means of reaction between highly pure mineral sources of calcium and purified phosphoric acid. Calcium phosphates can also be derived from milk and dairy products.
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