10031-30-8

Monocalcium phosphate monohydrate was the first acidic phosphate used as a leavening acid. A patent for its use in baking powders was issued in 1956. The early MCP· H2 0 was prepared by ashing bones to form a crude product. This phosphate is classed as a fast-acting leavening acid; approximately 60% of the theoretical C02 is released by reaction of the MCP· H2 0 with soda during the mixing stage of batter or dough preparation. No further gas is then released until the product is placed in the oven and the temperature has reached approximately l40°F. The reason for this is that MCP· H2 0 disproportionates upon contact with water to form some dicalcium phosphate according to the following equation: Ca(H2PO4)2.H2O+H2O=CaHPO4.2H2O+H3PO4.
Because of the speed of its reaction, MCP· H20 has limited applications by itself. Although it is commonly used in the preparation of phosphated flour at levels of 0.25 to 0.75% of the weight of the finished product and in the preparation of cookies, most of its applications are in combination with other slower-acting phosphate leavening acids. It is expected to release gas during the mixing stages to assist in forming bubble nucleii, while the other slower-acting acids release gas during bench action or baking.

R36/37/38:Irritating to eyes, respiratory system and skin .

S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37:Wear suitable protective clothing and gloves .