Monocalcium Phosphate Monohydrate GB/FCC/ E 341 (I)

• Customization: Available
• CAS No.: 7758-23-8
• Formula: Ca(H2po4)2.H2O
• Model NO.: Food grade
• Certification: GMP, HACCP, BRC, Kosher,ISO,Halal
• Shelf Life: >12 Months
• Aerogenic Speed: Fast Baking Powder
• Application: Puffed Food, Flour Products, Meat Product
• Transport Package: 25kg/500kg/1000kg
• Specification: Ca 15.9-17.7
• Trademark: DT
• Origin: China
• HS Code: 28352600
• Production Capacity: 30000mt/Year

Product Description

Monocalcium Phosphate Monohydrate
1. Chemical name: Monocalcium Phosphate Monohydrate, Dihydrocalcium Phosphate Monohydrate
2. M. F.: Ca (H₂PO₄)₂.H₂O
3. M. F.: 252.07
4. Physical properties: White crystalline powder or flaky crystal. Specific gravity: 2.220. It may lose crystal water when heated to 109ºC. It is soluble in Hydrochloric Acid and Nitric Acid, slightly soluble in water (1.8%, 30ºC). Commonly, it contains free Phosphoric Acid and has the character of hygroscopicity. Its water solution is acidic.
5. Quality standard: (GB1886.333-2021, FCC-V,E 341 (i))

Name of index	GB1886.333-2021	FCC-V	E 341 (i)
Content, %	15.9-17.7( as Ca)	15.9-17.7( as Ca)	≥95 (on the dried basis)
Identification	-	-	Positive tests for calcium and for phosphate
P2O5(on the anhydrous basis),%	-	-	55.5-61.1
CaO content ,%	-	-	19.0-24.8
Pb , ≤%	0.0002	0.0002	0.0001
As, ≤%	0.0003	0.0003	0.0001
Cadmium, ≤%	-	-	0.0001
Mercury, ≤%	-	-	0.0001
Aluminium,≤ mg/kg	-	-	200
Heavy metal (Pb),≤%	0.001	-	-
Fluoride,≤%	0.0025	0.005	0.003
Moisture(60ºC),≤%		1.0	-
Loss on drying (105 °C, 4 hours) , ≤%	-	-	17.5(105 °C, 4 hours)
Loss on ignition,≤%	1.0	-	25.0(800 °C ± 25 °C for 30 minutes)
Clear grade	Accord with the test	-	-
Carbonate	Accord with the test	-	-
Free acid and auxiliary salt	Accord with the test	-	-

6. Usage: In food industry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelating agent, e.g., leavening agent in bake and cake; assistant fermentation agent and buffer in bread and biscuit; pectin curing agent, yeast food, modifier in meat product. When applied in fermentation, it can increase the fermentation capacity.
7. Packing: In 25kg composite plastic woven/paper bag with PE liner.
8. Storage and transport: It should be stored in a dry, ventilative and clean warehouse, 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.

Certficates: Halal (MUI),Kosher,Iso9001,Iso22000,BRC,GMP etc