Chemical Property:
Dicalcium Phosphate Anhydrous, often abbreviated as DCPA, is a chemical compound with the formula CaHPO4. It is a white, odorless, and tasteless powder that is commonly used in various applications, primarily in the food and pharmaceutical industries. It is practically insoluble in water, making it suitable for various dry formulations. Its CAS number is 7757-93-9.
Dicalcium Phosphate Anhydrous (DCP-A) has various applications across different industries due to its chemical properties. Here are some of its most common uses:
Pharmaceuticals：DCPA is used as a calcium supplement in the pharmaceutical industry. It's an excellent source of calcium for medicinal preparations like calcium tablets and capsules. Calcium is essential for bone health and various physiological processes in the human body.
Livestock and Poultry Feed: DCPA is a valuable ingredient in animal feed formulations. It provides a source of both calcium and phosphorus, two essential minerals vital for the growth and bone development of livestock, poultry, and pets. It helps ensure the health and well-being of animals, particularly during periods of rapid growth and reproduction.
Dental Products: It can be found in toothpaste formulations as an abrasive agent to help remove dental plaque and stains. Its mildly abrasive properties help remove dental plaque, stains, and debris from teeth, contributing to effective cleaning and improved oral hygiene.
Fertilizers: In agriculture, DCPA is occasionally incorporated into fertilizer blends. It serves as a source of calcium and phosphorus, which are essential nutrients for plant growth. By including DCPA in fertilizers, growers can improve soil fertility and promote healthy crop development.
In addition, it also has many applications in the Food industry. The European food additive number for it is E341(ii).
In the Food industry, DCPA is used as a food additive, primarily as a calcium supplement in various food products. It can be added to foods such as breakfast cereals, baked goods, and dairy alternatives to fortify them with calcium.
Flour Improver: In the food industry, DCPA can be used as a flour improver to enhance the texture and quality of baked goods. It helps control the pH of the dough, which impacts the dough's extensibility and handling characteristics during bread making. By optimizing pH, DCPA can improve the texture and structure of bread, making it softer and more uniform.
Baking Powder: DCPA is a vital component of baking powder. When combined with an acid (typically cream of tartar or sodium aluminum sulfate) and an alkaline substance (usually sodium bicarbonate or baking soda), DCPA acts as a leavening agent. It releases carbon dioxide gas when exposed to moisture and heat during baking. This gas production causes dough or batter to rise, resulting in the light and fluffy texture of baked goods like cakes, muffins, and biscuits.
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