Bread improver Dicalcium phosphate DCP

1. Chemical name: Dicalcium Phosphate Dihydrate
2. M. F. : CaHPO4.2H2O
3. M. W. : 172.09
4. Physical properties: White and monoclinic crystalline powder; Odorless and colorless; Soluble in diluted Hydrochloric Acid, Nitric Acid and Acetic Acid; Slightly soluble in water but insoluble in Ethanol; Relative density :2.32; Stable in air; It will lose crystal water when heated to 75 degree centigrade and then convert to Dicalcium Phosphate Anhydrous. 5. Quality standard:(GB1889-2004, FCC-V, USP-32)  

Name of indexes	GB1889-2004	FCC-V	USP-32
Appearance	White powder	White powder	White powder
Assay (as CaHPO4.2H2O),%	98.0-103.0	97.5-105.0	98.0-105.0
Fluoride, ≤%	0.005	0.005	0.005
Loss on ignition, %	24.5-26.5	24.5-26.5	24.5-26.5
Heavy metals(as Pb), ≤%	0.001	-	0.003
Pb, ≤%	0.0005	0.0002	-
As, ≤%	0.0002	0.0003	0.0003
Insolubles in Hydrochloric Acid, ≤%	0.05	-	0.2
Chloride, ≤%	-	-	0.25
Sulphate, ≤%	-	-	0.5
Carbonate	-	-	Pass test
Barium	-	-	Pass test

  6. Usage: In food industry, it is used as leavening agent ,dough conditioner, buffer, Nutritional Supplement, emulsifier, and stailizer, e.g. it is as Quality Improver for flour, cake, biscuit and bakery. 7. Storage and transport: It should be stored in a dry, ventilative and clean warehouse; Kept separately from moisture, heat and stored separately from poisonous substances. Handled with care, so as to avoid damage to packing bags.

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Product Categories : Phosphoric Acids