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Food additives data book - wordpres

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Flour Additives 550<br />

NAME: Calcium tetrahydrogen diorthophosphate<br />

CATEGORY: Flour additive<br />

FOOD USE: Baked goods/ Baking powder/ Dough conditioner/ Dry powder beverages/ Fruits/ Puddings/ Yoghurts<br />

SYNONYMS: Acid calcium phosphate/ Monocalcium phosphate/ Monocalcium orthophosphate/ E341/ Calcium<br />

phosphate, monobasic<br />

FORMULA: Ca(H2 PO4)2<br />

MOLECULAR MASS: 234.05<br />

PROPERTIES AND APPEARANCE: White crystals or granules, or granular powder. Also occurs as the monohydrate<br />

BOILING POINT IN °C AT VARIOUS 203<br />

PRESSURES (INCLUDING 760 mm Hg):<br />

MELTING RANGE IN °C: Decomposes at 200<br />

Density at 20°C (AND OTHER 2.22<br />

TEMPERATURES) IN g/l:<br />

PURITY %: 16.8–18.3% of Ca (anhydrous); 15.9–17.7% of Ca (monohydrate)<br />

WATER CONTENT MAXIMUM IN %: 1.0<br />

HEAVY METAL CONTENT MAXIMUM IN 30<br />

ppm:<br />

ARSENIC CONTENT MAXIMUM IN ppm: 3<br />

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:<br />

in water: @ 20°C 1.8%<br />

FUNCTION IN FOODS: Fast-acting raising agent; ingredient of baking powders; acts as an acid and acidity regulator; yeast<br />

nutrient in yeast-raised goods; dietary supplement in fortified foods. Used for its action as a buffer and<br />

acidulant in beverage powders

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