Calcium hydrogen phosphate (Dicalcium phosphate)
Nutritional Enhancers
Acidity Regulators
Minerals & Trace Elements
7757-93-9
E341
CaHPO₄ (dihydrate CaHPO₄·2H₂O)
$1.73 ~ $2.59
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Calcium hydrogen phosphate (Dicalcium phosphate)?
Dicalcium phosphate is an odorless white powder derived from calcium and phosphate, used primarily as a nutritional supplement to fortify foods with minerals and functionally as a dough conditioner, buffer, and stabilizer.
How is Calcium hydrogen phosphate (Dicalcium phosphate) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Accurately weigh and dose high-purity phosphoric acid (H₃PO₄) and a calcium source (e.g., calcium hydroxide or calcium carbonate). | Purity and ratio of raw materials are critical. Use food or pharma-grade inputs to ensure final product quality. The molar ratio of Ca:P must be strictly controlled to produce dicalcium phosphate specifically. |
| 2 | Reaction & Precipitation | Slowly add phosphoric acid to a slurry of the calcium source in an agitated reactor vessel to precipitate calcium hydrogen phosphate. | Monitor and control the reaction temperature and pH (typically 6.0-7.0). Consistent agitation is vital for uniform crystal formation and to prevent localized side reactions. |
| 3 | Filtration & Washing | Filter the slurry to separate the solid dicalcium phosphate crystals. Wash the resulting filter cake with demineralized water. | Washing is crucial to remove unreacted precursors and soluble impurities. The effectiveness of the wash is often monitored by testing the conductivity of the filtrate. |
| 4 | Drying | Transfer the wet cake to a dryer (e.g., rotary, flash, or spray dryer) to reduce moisture to the required level. | Drying temperature must be carefully controlled to prevent thermal decomposition or conversion to calcium pyrophosphate. The final moisture content is a key specification affecting product stability and flow. |
| 5 | Milling & Sieving | Mill the dried product to achieve the target particle size. Sieve the powder to ensure a uniform particle size distribution. | Particle Size Distribution (PSD) is critical for end-use applications (e.g., tablet compression). Metal detectors and magnets are used to remove any potential foreign metal contamination from the milling process. |
| 6 | Quality Control & Packaging | Conduct final laboratory analysis on the finished product. Package the approved material into clean, sealed, multi-layer bags or containers. | Test for assay (purity), heavy metals (Pb, As), fluoride, and microbial limits. Ensure packaging is properly labeled with batch information and stored in a dry, controlled environment to prevent caking and contamination. |
Technical Specifications
| CAS Number | 7757-93-9 |
| Chemical Formula | CaHPO₄ (dihydrate CaHPO₄·2H₂O) |
| Solubility | 0.02 g/100 mL water at 25 °C (sparingly soluble); insoluble in ethanol |
| Storage Conditions | store in cool, dry, airtight container |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used as calcium/phosphorus supplement in cereals
flour
infant formula
leavening agent
buffer
filler in toothpaste and pharmaceuticals
Mechanism of action:
| Parameter | Calcium hydrogen phosphate (Dicalcium phosphate) |
|---|---|
| Functional Category | Leavening Acid; Dough Conditioner; Nutrient Supplement; Firming Agent; Anti-caking Agent. |
| Key Ingredients | Calcium hydrogen phosphate (CaHPO₄), available in anhydrous and dihydrate forms. |
| Mechanism of Action | Acts as a slow, heat-activated leavening acid, reacting with sodium bicarbonate to release CO₂ during baking. Provides calcium ions (Ca²⁺) that interact with flour proteins to strengthen the gluten network and cross-link with pectins in plant tissues. Serves as a bioavailable source of calcium and phosphorus for nutritional fortification. Its crystalline structure helps absorb moisture and prevent clumping in powders. |
| Application Effect in Product | Controlled leavening action for a uniform crumb in cakes, pastries, and self-rising flour. Improved dough handling, strength, and stability. Nutritional fortification of cereals, pasta, and dietary supplements. Maintained firmness and crispness in canned vegetables (e.g., potatoes). Improved flowability and prevention of caking in dry mixes and powders. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Calcium Hydrogen Phosphate (Dicalcium Phosphate) | Calcium Phosphate Salt / Excipient | Provides both calcium (approx. 23%) and phosphorus. Available in dihydrate and anhydrous forms. Excellent binder and flow agent. | Cost-effective dual nutrient source. Widely used as a functional excipient in pharmaceutical tablets. | Lower elemental calcium content than calcium carbonate. Absorption can be affected by pH. | Pharmaceutical tablet manufacturing, animal feed, fortification of cereals and pasta, leavening agent. | For applications needing both calcium and phosphorus, or when a cost-effective tableting excipient is the primary goal. |
| Tricalcium Phosphate (TCP) | Calcium Phosphate Salt / Food Additive | Higher calcium-to-phosphate ratio than DCP (approx. 38% calcium). Fine powder with anticaking properties. | Excellent anticaking agent. Provides a high level of calcium among phosphate salts. | Less soluble than other calcium phosphate salts. Not typically used as a primary pharmaceutical excipient. | Anticaking agent in powdered foods (spices, drink mixes), calcium and phosphorus fortification in supplements. | When preventing clumping in powdered products is a key requirement alongside nutritional fortification. |
| Calcium Carbonate | Calcium Salt / Supplement | Highest concentration of elemental calcium by weight (approx. 40%). Insoluble in water. | Most cost-effective calcium source. Highest calcium content allows for smaller tablets. Widely available. | Requires stomach acid for optimal absorption (must be taken with food). Can cause constipation or gas. Provides no phosphorus. | General calcium supplementation for bone health, especially for budget-conscious consumers. Antacid. | To get the most elemental calcium per tablet at the lowest cost, assuming normal stomach acid levels. |
| Calcium Citrate | Organic Calcium Salt / Supplement | Provides elemental calcium (approx. 21%). Highly soluble and bioavailable. | Superior absorption; does not require stomach acid and can be taken on an empty stomach. Less likely to cause constipation. | Lower elemental calcium content requires more or larger tablets. More expensive than carbonate. Provides no phosphorus. | Supplementation for older adults, individuals with low stomach acid, or those taking acid-reducing medications. | When maximum absorption is the priority and cost is a secondary concern, especially for sensitive stomachs. |
| Hydroxyapatite (MCHA) | Calcium Phosphate Complex / Supplement | Naturally derived from bone tissue. Provides calcium and phosphorus in their physiological ratio, plus trace minerals and collagen. | Highly biocompatible "whole food" source. Contains other bone-supporting nutrients beyond just Ca and P. | Significantly more expensive than other sources. Typically animal-derived (bovine), which can be a concern for some. | Premium bone health supplements aiming for a comprehensive, natural bone matrix formula. Dental remineralization products. | For a holistic approach to bone supplementation that includes the mineral complex as found in nature, not just isolated minerals. |
Technical Documents
Available Documentation
Technical dossier available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications