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

MCP- Mono Calcium Phosphate is an acid mainly used as a leavening agent in baking products with other leavening agents. It is also known as Monocalcium Phosphate Monohydrate.

MCP is used in very less number of biscuits or cookies varieties because the leavening purpose can also be solved by other leavening agents in baking products.

What is MCP?

Monocalcium phosphate is a leavening acid commonly found in baking products like cookies, breads etc.

It has a neutralizing value of 80 and is very fast acting acid which give instant results in leavening of product during baking.

It can be derived from calcium carbonate and phosphoric acid.

Mono Calcium Phosphate (MCP) Functions in Biscuits

  • MCP should be used in conjunction with baking soda.
  • The neutralizing value of leavening acids bring about complete carbon dioxide release or “neutralization.”
  • Adjusting the amount of leavening acid to baking soda can raise (decrease acid amount) or lower (increase the acid amount) the pH of the finished product.
  • MCP is a fast-acting leavening acid, releasing 60-70% of its CO2 during mixing which helps in settlement of dough.
  • It is often used in combination with slow-acting leavening acids (SALP, SAPP or SAS) in double-acting baking powders


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