Mono-calcium phosphate is an inorganic compound with the chemical formula Ca(H2PO4)2. It is also commonly found as the monohydrate, meaning there is one H2O molecule present with one monocalcium phosphate molecule.
MCP should be used in conjunction with baking soda. The neutralizing value of leavening acids
is the ratio of sodium bicarbonate (baking soda) to 100 parts of acid leavener that will bring about complete carbon dioxide release or “neutralization.”
MCP is a leavening acid with a neutralizing value of 80. It reacts with sodium bicarbonate and
releases carbon dioxide in the presence of water. It is the preferred leavening acid because it
doesn’t contain sodium and has no aftertaste.
MCP is a quick-reacting leavening acid. It releases 60–70% of its carbon dioxide within the first
few minutes of mixing. It is sometimes combined with slow-acting leavening acids, such as sodium aluminum sulfate, sodium acid pyrophosphate and sodium aluminum phosphate, in double-acting baking powders.
It is used in products like pancakes, cookies and angel food cake mixes, where fast gas production and little bench time is desired. It is also used in biscuits and muffins when fast-acting leavening is needed due to short bake time.
MCP is a double-acting leavening acid. After two-thirds of the carbon dioxide is released during
mixing, MCP is transformed to dicalcium phosphate, which is latent at room temperature but releases carbon dioxide when heat is experienced in the oven. Some brands of baking powder have MCP as the sole leavening acid.
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