Monocalcium Phosphate

Calcium dihydrogen phosphate, Ca(H2PO4)2, the original chemical leavening acid of modern baking powder and one of the most widely used leavening systems in industrial baking.

White, granular to powdered crystalline material. Supplied as anhydrous (AMCP) and monohydrate (MCP·H2O) forms, with different reaction rates that determine where each fits in a baking system.

We supply food-grade Monocalcium Phosphate from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include MCP Monohydrate (fast-acting, releases CO2 in the bowl at mixing), Coated MCP Monohydrate (delayed release for shelf-stable baking powder), and Anhydrous MCP (slower release, double-acting systems). Specialty granulations are available for refrigerated dough and frozen dough applications.

Bulk and reduced-MOQ shipments. Batch-level COA covering assay, calcium content, neutralizing value, fluoride, heavy metals, and microbiology.

Monocalcium Phosphate was patented by Eben Norton Horsford in 1856 as the acid component of the first modern double-acting baking powder, replacing cream of tartar with a cheaper, domestically available alternative. The product enabled industrial bread and biscuit manufacturing in the United States during the second half of the nineteenth century.

Production is by reaction of phosphoric acid with calcium carbonate or calcium hydroxide at controlled stoichiometry. The monohydrate is the kinetic product of typical food-grade synthesis; the anhydrous form is made by controlled dehydration. Coated grades use a thin food-grade triglyceride or starch shell to delay water access and CO2 release.

Regulated in the EU as E341(i) within the calcium phosphates group, classified as Generally Recognized as Safe by the U.S. FDA under 21 CFR 184.1191, and approved by JECFA within the calcium phosphates group ADI framework.

Mechanism in finished products is acid-base reaction with sodium bicarbonate. In the monohydrate form, approximately 60 percent of total CO2 is released within the first two minutes after water contact, the remainder during baking. This rapid bench-action profile makes monohydrate MCP ideal for cakes and pancakes where bubble nucleation during mixing controls finished crumb structure.

Strategic positioning: Monocalcium Phosphate sits at the fast-acting end of the leavening-acid spectrum. Paired with sodium aluminum phosphate (SALP) or sodium acid pyrophosphate (SAPP) in double-acting systems, it delivers immediate bowl reaction; alone, it serves single-acting prepared mixes.

• Single-acting and double-acting baking powders; the historical foundation ingredient of chemical leavening
• Self-rising flour and prepared baking mixes for cakes, pancakes, biscuits, and muffins
• Pre-mix cake, cookie, and pastry doughs at industrial scale
• Refrigerated dough products requiring controlled leavening kinetics and extended shelf life
• Frozen dough applications using coated MCP for activation during baking rather than during freezing
• Calcium fortification in baked products, contributing both leavening and nutritional value
• Yeast nutrient and dough conditioner in commercial bread baking
• Pharmaceutical effervescent tablets in combination with sodium bicarbonate