DICALCIUM PHOSPHATE DI HYDRATE (DCPd) – Bakery Ingredient – Use in Food Industry

What is Di-Calcium Phosphate Di Hydrate?

Dicalcium phosphate dihydrate (DCPd) is a calcium phosphate having a formula H5CaO6 P. It is a leavening acid and source of calcium enrichment. Dicalcium phosphate is used as a food additive,it is found in some toothpastes as a polishing agent and is a biomaterial.

It is a white, tasteless, free flowing, microcrystalline powder that is useful as a leavening agent and mineral supplement.

Also Read: What is Egg? Use of Egg in Food Products, Advantages, FDA Approval

Synonyms: Calcium hydrogen phosphate dihydrate

Production: Dibasic calcium phosphate is produced by the neutralization of calcium hydroxide with phosphoric acid, which precipitates the dihydrate as a solid. At 60 °C the anhydrous form is precipitated. Thus, DCPD is synthetically produced from calcium carbonate and phosphoric acid.

Its use in food industry:

  • DCPd is used in muffin preparation.
  • It should be used in certain cookies in which cracked surface are desired.
  • It is used as a dietary supplementin prepared breakfast cereals, enriched flour, and noodle products.

Advantages of DiCalcium Phosphate Di Hydrate:

Also Read: Eggs as a Bakery Ingredient – Different ways of Using EGG in Food Products

  • DCPd is used as an emulsifier and stabilizer in food industry.
  • It is used in the manufacturing of pastry and baked foods.
  • It is used as buffering agent in food such as in biscuits, milk powder, drinks, ice cream.
  • It is useful in frozen products like dough.
  • It provides desired bulk to the product.
  • It is used as powder supplement.
  • It is a dough modifier.

Also Read: Mono Calcium Phosphate (MCP) Functions in Biscuits – Bakery Products

 Disadvantages:

  • DCPd shows its action at a very high temperature of 140°F.
  • It is very slow in reaction.
  • It can cause cracking on the surface of baked foods.
  • It should be used in combination with baking soda so as to fasten the leavening action.

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