Monocalcium phosphate
Monocalcium phosphate (MCP) is a fast-acting leavening acid that reacts with sodium bicarbonate as soon as a batter or dough is mixed. It is used in baking powder, self-rising flour, pancake and biscuit mixes, and as a calcium and phosphorus source in fortified foods. It is made by reacting phosphoric acid with lime or calcium carbonate and drying the product. Brands buy it as the monohydrate or as coated anhydrous MCP, which reacts more slowly.
Suppliers sell different products under the same name. Specify the one you need.
MCP·H2O, the standard fast-acting form for baking powder and mixes.
Anhydrous MCP with a coating that slows its first reaction, used in prepared mixes and self-rising flour.
MCP used as a calcium and phosphorus source, specified by calcium and phosphorus content.
Grades used in organic products under the calcium phosphates listing.
Compare each result with your own specification when the lot arrives.
Store sealed in a cool, dry area; moisture causes caking and early reaction. Keep it apart from bicarbonate until blending. Shelf life follows the supplier specification, with a retest of neutralizing value and moisture for older stock.
Record grade (monohydrate or coated anhydrous) and neutralizing value for each lot, and recheck leavening balance when either changes. Rotate stock FEFO.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.6215 lists monobasic calcium phosphate as GRAS when used in accordance with good manufacturing practice.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605(b) allows calcium phosphates (monobasic, dibasic and tribasic) as synthetic substances in organic products.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents includes monobasic calcium phosphate as an acid-reacting material in baking powder.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Cranbury, NJ
US manufacturer of food, pharmaceutical and technical grade phosphates, including phosphoric acid, sodium and calcium phosphates, leavening acids and polyphosphates.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include monohydrate, coated anhydrous, nutritional grade and organic-compliant. Ask each supplier for the specification sheet of the exact grade they quote.
Expect assay, neutralizing value, loss on ignition, fluoride, lead and arsenic and particle size, each with its method, specification and result for that lot.
Store sealed in a cool, dry area; moisture causes caking and early reaction. Keep it apart from bicarbonate until blending. Shelf life follows the supplier specification, with a retest of neutralizing value and moisture for older stock.
21 CFR 182.6215 lists monobasic calcium phosphate as GRAS when used in accordance with good manufacturing practice. 7 CFR 205.605(b) allows calcium phosphates (monobasic, dibasic and tribasic) as synthetic substances in organic products. Health Canada's List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents includes monobasic calcium phosphate as an acid-reacting material in baking powder.
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