Tricalcium Phosphate
Nutritional Enhancers
Acidity Regulators
Emulsifiers
Thickeners
Minerals & Trace Elements
7758-87-4
E341
Ca₃(PO₄)₂
$1.62 ~ $2.43
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Tricalcium Phosphate?
Tricalcium Phosphate is an inorganic calcium salt widely used in the food industry primarily as an anticaking agent to prevent clumping in powdered products and as a source of dietary calcium fortification.
How is Tricalcium Phosphate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Prepare a slurry of a calcium source (e.g., calcium hydroxide) and dilute food-grade phosphoric acid to specified concentrations. | Purity and concentration of raw materials are fundamental. Using high-purity, food-grade inputs is essential to meet final product specifications for heavy metals and other contaminants. |
| 2 | Neutralization & Precipitation | React the phosphoric acid and calcium hydroxide slurry in a stirred reactor vessel under controlled conditions to precipitate Tricalcium Phosphate. | The final pH of the reaction is the most critical parameter, typically controlled to be slightly alkaline. This ensures the correct phosphate salt is formed and maximizes yield. Temperature and reactant addition rate influence crystal structure. |
| 3 | Slurry Aging | Hold and agitate the resulting slurry for a predetermined time to allow for complete crystal formation and maturation. | Aging time and temperature are key to developing a stable crystal structure, which improves the product's filterability and physical properties like bulk density. |
| 4 | Filtration & Washing | Separate the solid Tricalcium Phosphate precipitate from the liquid (mother liquor) using a filter press or centrifuge. Wash the solid cake with purified water. | Thorough washing is crucial to remove any soluble impurities. The conductivity of the wash water is often monitored to ensure all contaminants have been removed to acceptable levels. |
| 5 | Drying | Dry the washed solid cake in a suitable dryer (e.g., spray or flash dryer) to reduce moisture to the specified level. | Control of drying temperature is vital to prevent chemical degradation or alteration of the product. The final moisture content is a key product specification. |
| 6 | Milling & Sieving | Grind the dried product to achieve the desired fineness and pass it through screens to ensure a uniform particle size distribution. | Particle Size Distribution (PSD) is a critical quality attribute for its function as an anti-caking agent or flow conditioner. Sieve integrity must be maintained to prevent oversized particles. |
| 7 | Quality Control & Packaging | Conduct final laboratory analysis on the product batch. Once approved, package it in a clean, dry environment. | Final product is tested against specifications for Assay (Purity), Heavy Metals (As, Pb), Fluoride, and Loss on Ignition. Metal detectors or magnets are often used on the packaging line as a final safety check. |
Technical Specifications
| CAS Number | 7758-87-4 |
| Chemical Formula | Ca₃(PO₄)₂ |
| Solubility | insoluble in water; soluble in acids |
| Storage Conditions | store in a cool, dry, and well-ventilated area |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used as anticaking agent in powdered foods
calcium supplement in fortified foods and beverages
Mechanism of action:
| Parameter | Tricalcium Phosphate |
|---|---|
| Functional Category | Anticaking Agent; Nutrient Supplement (Calcium Source); Opacifying Agent; pH Buffer |
| Key Ingredients | Tricalcium Phosphate (Ca3(PO4)2) |
| Mechanism of Action | Acts as a physical barrier and moisture scavenger by coating particles to prevent agglomeration and maintain flowability; provides a bioavailable source of calcium for nutritional fortification; scatters light due to its fine, insoluble nature to increase opacity; buffers pH by reacting with acids. |
| Application Effect in Product | Ensures powders (e.g., salt, spice blends, drink mixes) remain free-flowing and non-caking; fortifies products with calcium; improves whiteness and opacity in items like powdered creamers and icings; stabilizes pH in certain processed foods. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Tricalcium Phosphate | Calcium Phosphate Salt / Food Additive | Provides calcium and phosphorus, anti-caking agent, opacity agent, leavening acid. | Good source of both calcium and phosphorus; effective anti-caking properties; relatively low cost. | Calcium bioavailability is lower than citrate forms; insoluble in water. | Fortifying powdered drinks, non-dairy milks, cereals; anti-caking for spice blends and powdered mixes. | For a cost-effective ingredient that provides both calcium fortification and functional properties like anti-caking. |
| Calcium Carbonate | Calcium Salt / Food Additive | High elemental calcium content (approx. 40%), antacid, color additive. | Highest percentage of elemental calcium by weight; very inexpensive. | Requires stomach acid for optimal absorption; can cause gas and constipation in some individuals. | High-dose calcium supplements; Tums and other antacids; fortifying foods where cost is a primary driver. | When the goal is maximum elemental calcium per dose at the lowest possible cost, and absorption is not a concern. |
| Calcium Citrate | Calcium Salt / Supplement | Highly bioavailable calcium source, soluble form. | Absorbed well with or without food; does not require stomach acid for absorption; less likely to cause side effects. | Lower elemental calcium content (approx. 21%) by weight; more expensive than carbonate or phosphate. | Calcium supplements for older adults, individuals with low stomach acid, or those taking acid-reducing medication. | For superior calcium absorption and lower risk of gastrointestinal side effects, especially in sensitive populations. |
| Silicon Dioxide | Mineral / Anti-caking Agent | Extremely effective at absorbing moisture and improving powder flow. | Superior anti-caking and flow agent properties at very low concentrations. | Provides no nutritional value (no calcium or phosphorus). | Preventing clumping in powdered spices, drink mixes, supplements, and table salt. | When the sole requirement is preventing clumping and ensuring product flow, with no nutritional purpose. |
| Monocalcium Phosphate | Phosphate Salt / Leavening Agent | Fast-acting leavening acid, provides calcium and phosphorus. | Very effective and fast-acting leavening for baked goods. | Primarily a leavening agent, not a general-purpose supplement or anti-caking agent. Too acidic for some uses. | Component of double-acting baking powders, self-rising flour, pancake mixes. | Specifically for its chemical leavening properties in baking applications. |
Technical Documents
Available Documentation
spec sheets and monographs available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications