Dicalcium Phosphate E341
Dicalcium Phosphate, also known as Calcium Hydrogen Phosphate or Dibasic Calcium Phosphate, is a food-grade calcium phosphate used in selected food applications for calcium and phosphate contribution, dry-blend stability, dough-system performance, leavening support, mineral balance, anticaking assistance and calcium fortification. It is considered in bakery premixes, cereals, flour systems, pancake mixes, biscuits, tortillas, batters, nutritional powders, tableting systems and other dry food-manufacturing applications.
For industrial buyers, Dicalcium Phosphate should be evaluated as a specification-sensitive mineral ingredient rather than only as a commodity phosphate. The correct supplier grade can affect calcium declaration, phosphate contribution, dough behaviour, powder flow, bulk density, premix uniformity, caking tendency, tablet compression, mouthfeel, label wording, regulatory approval and batch-to-batch consistency.
Product identity
| Product name | Dicalcium Phosphate |
|---|---|
| Common technical name | Calcium Hydrogen Phosphate |
| Other names | Dibasic Calcium Phosphate; Dicalcium Phosphate Anhydrous; Dicalcium Phosphate Dihydrate; DCP; DCPA; DCPD |
| Category | Leavening, Raising & Dough Systems |
| Functional class | Calcium phosphate / dough-system ingredient / leavening support / mineral ingredient / anticaking support |
| E / INS number | E341 / E341(ii) / INS 341, depending on market nomenclature |
| CAS / identity | 7757-93-9 |
| Chemical formula | CaHPO4 for anhydrous grade; monohydrate or dihydrate forms may be supplied depending on specification |
| Hydrate forms | Anhydrous, monohydrate and dihydrate grades can differ in assay, density, moisture profile, calcium content and process behaviour |
| Typical commercial form | White powder, crystalline powder, granule or fine premix grade, supplier dependent |
| Primary technical purpose | Controlled calcium and phosphate contribution, dry-blend functionality and process-stability support |
Application fit
Dicalcium Phosphate is normally considered where calcium phosphate functionality, powder behaviour or mineral contribution is important. Potential industrial use areas may include:
- Cakes, biscuits, pancake mixes, tortillas, batters and chemically leavened bakery systems
- Dry bakery premixes, flour systems, cereal products and nutritional dry blends
- Calcium-fortified foods, meal replacements, powdered beverages and instant nutrition products
- Tablets, compressed supplements, confectionery tablets and direct-compression systems
- Powdered seasonings, salt blends and dry food systems requiring anticaking support
- Mineral-control systems where calcium and phosphate balance affects texture, processing or label claims
Industrial function and formulation value
Dicalcium Phosphate is used in food manufacturing because it can contribute calcium and phosphate while also supporting powder handling and dry-system performance. In bakery and premix applications, it may be reviewed for dough tolerance, leavening-system balance, particle-size compatibility and dry-blend uniformity. In fortified foods, it is selected for calcium contribution, low flavour impact, stability in dry matrices and suitability for mineral declarations.
The ingredient is not interchangeable with every calcium salt or phosphate salt. Compared with soluble phosphates, Dicalcium Phosphate is relatively low in water solubility, which can be useful in some dry systems but may be limiting in clear beverages or liquid concentrates. Compared with calcium carbonate, it supplies both calcium and phosphate and may behave differently in mouthfeel, pH response, dispersion and process stability.
Technical performance considerations
Hydrate form and assay
Anhydrous, monohydrate and dihydrate forms can have different calcium content, bulk density, loss on drying and handling behaviour. Buyers should confirm hydrate status on the specification and certificate of analysis before approving the ingredient for nutrition calculation or process use.
Particle size and blend uniformity
Particle size affects dry blending, segregation, dosing accuracy, mouthfeel, tablet compression and reaction uniformity in bakery systems. Fine grades may disperse more evenly but can dust more; granular grades may flow better but may require compatibility testing in premixes.
Calcium fortification
Dicalcium Phosphate can support calcium fortification in cereals, flour systems, powdered beverages and nutritional products. Formulators should confirm calcium content, sensory impact, bioavailability expectations, legal claim thresholds and nutrition-labelling rules for the target market.
Bakery and leavening systems
In bakery systems, Dicalcium Phosphate may be considered as part of a calcium phosphate and dough-system strategy. It should be evaluated with sodium bicarbonate, monocalcium phosphate, SAPP, flour, sugar, fat, gums and emulsifiers to confirm pH, texture, lift and flavour.
Typical manufacturing applications
| Application area | Technical role | Purchasing and formulation notes |
|---|---|---|
| Bakery premixes and cake systems | Supports calcium phosphate functionality, dry-blend structure and dough-system design in selected formulas. | Evaluate particle size, pH effect, interaction with bicarbonate and leavening acids, batter viscosity, crumb structure, product height and aftertaste. |
| Biscuits, cookies and crackers | May contribute to mineral balance, dough handling, texture and controlled dry-system functionality. | Check flour quality, fat level, sugar type, dough temperature, sheeting, cutting, baking profile, surface colour and bite. |
| Pancake and waffle mixes | Can support dry-blend mineral profile and help maintain consistency in chemically leavened dry mixes. | Review blend uniformity, consumer preparation tolerance, batter viscosity, griddle performance, final product height and shelf-life caking. |
| Cereal and flour enrichment | Provides calcium and phosphate contribution in dry fortified foods and grain-based systems. | Confirm calcium claim targets, fortification regulations, particle size, sensory neutrality, iron or vitamin compatibility and segregation risk. |
| Nutritional powders and meal replacements | Supports calcium and phosphate mineral formulation in dry nutrition products. | Evaluate mouthfeel, dispersion, sedimentation, mineral taste, protein compatibility, vitamin stability and nutrition label calculations. |
| Compressed tablets and chewables | Can function as a mineral ingredient and tableting aid in some compressed food or supplement-style products. | Check compressibility, hardness, friability, disintegration, mouthfeel, dusting, lubricant compatibility and regulatory category. |
| Dry seasonings and powder blends | May support mineral balance, anticaking behaviour and powder flow in selected dry systems. | Review humidity exposure, flowability, caking, dusting, bulk density, segregation and compatibility with salt, acids, spices and flavours. |
Specification points to review before approval
Industrial buyers should compare supplier specifications against internal quality standards, application requirements, customer expectations and destination-market legislation. A robust technical review normally covers:
- Assay: Confirm dicalcium phosphate content, calculation basis, hydrate status and acceptable specification range.
- Calcium content: Required for fortification calculations, nutrition declarations and comparison with other calcium sources.
- Phosphorus or phosphate content: Important for functional comparison, phosphate-limit calculations and nutrition formulation.
- Hydrate form: Anhydrous, monohydrate and dihydrate grades can differ in calcium contribution, loss on drying, density and handling.
- pH: Check the supplier pH specification and test the finished product because calcium phosphates can influence system balance.
- Solubility and dispersion: Critical for powdered drinks, nutritional shakes, slurry systems and products where sediment or gritty mouthfeel is unacceptable.
- Particle size distribution: Affects dry blending, segregation, dusting, mouthfeel, tablet compression and process consistency.
- Bulk density: Relevant for dosing accuracy, hopper flow, packaging weight control and dry premix uniformity.
- Moisture or loss on drying: Important for shelf life, caking tendency, hydrate control and batch-to-batch consistency.
- Insoluble or acid-insoluble matter: Relevant for smooth texture, tablet quality, powder dispersion and mineral purity control.
- Purity and impurities: Review heavy metals, arsenic, lead, cadmium, fluoride where applicable and supplier-specific purity limits.
- Microbiology: Confirm total plate count, yeast and mould, pathogens and any category-specific microbiological expectations.
- Origin and production route: Request manufacturer, country of origin, raw-material declaration and processing-aid information where required.
- Dietary and customer documents: Confirm allergen, GMO, halal, kosher, vegetarian or vegan status where required by the finished product.
- Packaging and shelf life: Check bag type, liner, net weight, pallet configuration, storage condition and expiry or retest date format.
Regulatory and labelling review
Dicalcium Phosphate is associated with the E341 / INS 341 calcium phosphate group, but permission is not automatic for every country, food category or use level. Before commercial use, the buyer should verify additive status in the destination market, the relevant food category, maximum permitted level, phosphate limits, carry-over rules, import requirements and finished-product label declaration.
Depending on local rules, finished product labels may need to declare the additive class and name or number, such as "raising agent: Dicalcium Phosphate", "calcium phosphate", "E341", "E341(ii)", "INS 341" or a market-specific equivalent. Where products are positioned as calcium-fortified, high-calcium, clean-label, organic, child-oriented, phosphate-reduced, sports-nutrition or export-market specific, additional regulatory and customer approval is recommended before launch.
Quality, storage and handling expectations
Storage
Store in tightly closed original packaging in a clean, dry, cool and well-ventilated area. Protect powder and crystalline grades from moisture, damaged bags, direct sunlight and odour contamination. Humidity control is important because caking or flow changes can reduce dry-premix reliability.
Handling
Powder handling should follow site procedures for dust control, personal hygiene and cross-contamination prevention. Use dedicated or properly cleaned dosing tools when the ingredient is used in allergen-controlled, halal, kosher, vegetarian or vegan production areas.
Incoming inspection
At goods receipt, verify product name, batch number, net weight, packaging condition, shelf life, supplier certificate of analysis and label information. Inspect for caking, moisture ingress, broken liners, foreign odour or damaged pallets before releasing the lot for production.
Traceability
Batch-level traceability should connect purchase order, supplier lot, certificate of analysis, warehouse receipt, internal material code, premix batch, production batch and finished-product lots. This supports customer audits, export compliance and recall-readiness programs.
Plant-trial and formulation guidance
Before full commercial approval, Dicalcium Phosphate should be evaluated in pilot or plant-scale trials using the same ingredient sequence, mixer type, humidity exposure, processing temperature, hydration conditions, packaging format and shelf-life conditions planned for commercial production. Laboratory screening can be useful, but it may not reveal all dry-blend, mouthfeel, caking, sedimentation or dough-system interactions.
- Confirm hydrate form: Match the supplier's anhydrous, monohydrate or dihydrate grade to the nutrition calculation and process requirement.
- Validate mineral declaration: Calculate calcium and phosphorus contribution using actual assay and target-market labelling rules.
- Test dry-blend uniformity: Check segregation and assay variation after mixing, transport vibration and storage.
- Check mouthfeel: In beverages, nutrition powders and chewables, evaluate grittiness, sediment, mineral taste and aftertaste.
- Evaluate bakery performance: Review batter viscosity, dough tolerance, product height, crumb structure, colour and shelf-life texture.
- Review caking behaviour: Store trial blends under realistic warehouse humidity and temperature before release.
- Compare alternative calcium sources: Benchmark against calcium carbonate, calcium citrate, tricalcium phosphate or monocalcium phosphate where relevant.
Documents to request
For a professional food-manufacturing approval process, buyers should request documentation that supports identity, safety, compliance, traceability and customer claims. Typical document requirements include:
- Product specification or technical data sheet
- Certificate of analysis for the offered batch or representative lot
- Safety data sheet where applicable
- Food-grade statement and intended-use statement
- Origin statement, manufacturer statement and production-route declaration
- Assay, calcium content, phosphorus or phosphate content and hydrate-status information
- Particle-size distribution and bulk-density information where relevant
- Allergen statement and cross-contact information
- GMO status statement, if required by the destination market or customer
- Halal, kosher, vegetarian or vegan certificate or declaration, if applicable
- Heavy metals, microbiological and purity limits from the supplier specification
- Statement on fluoride or other phosphate-related impurity limits where required
- Shelf-life, storage, packaging and pallet-configuration details
- Label draft, bag marking and batch-coding format
- Market-specific declarations required by the importing country, retailer or end customer
Commercial sourcing and logistics notes
Dicalcium Phosphate is typically purchased by industrial users according to grade, assay, hydrate form, particle size, documentation package, origin, batch availability, shipment destination, packaging format and cost-in-use performance. When comparing offers, buyers should not evaluate only the unit price. Calcium content, phosphate content, density, particle size, flowability, caking behaviour, purity, documentation quality, lead time, regulatory suitability and plant performance can all affect the real commercial value of the material.
For export projects, buyers should confirm HS code guidance with their customs broker, required import permits, country-specific phosphate rules, original document requirements, shelf-life remaining at dispatch, pallet treatment, container loading plan and whether the product requires special protection from humidity during transport.
How to request this product
To receive a more accurate quotation, send the product name, target specification, intended food application, annual or spot quantity, destination country, packaging preference, required delivery term, expected shipment date and requested documents. If you already purchase Dicalcium Phosphate, attach your current specification, supplier label, certificate of analysis, hydrate-form requirement, calcium target or benchmark sample details so alternatives can be compared more accurately.
Minimum inquiry details
- Product name: Dicalcium Phosphate / Calcium Hydrogen Phosphate / E341
- Required grade and target specification
- Anhydrous, monohydrate or dihydrate preference, if known
- Required calcium content, phosphate content or particle size, if known
- Quantity per shipment and annual forecast
- Destination country and delivery term
- Preferred packaging size and pallet requirements
- Required certificates and declarations
Helpful technical details
- Application type: bakery, cereal, flour enrichment, nutrition powder, tablet, seasoning or dry premix
- Target calcium claim, phosphate limit or nutrition declaration requirement
- Current calcium source or phosphate ingredient being used
- Particle-size, mouthfeel, caking, compression or flowability issue to solve
- Process conditions: dry blend, batter, dough, tablet compression, powder beverage or other system
- Need for halal, kosher, vegetarian, vegan, allergen or GMO documentation
- Any regulatory market, customer standard or retailer requirement to be matched
Useful answers
What is Dicalcium Phosphate used for in food manufacturing?
Dicalcium Phosphate E341 is used in selected food systems as a calcium phosphate ingredient for mineral contribution, dough-system design, leavening support, anticaking assistance, dry-blend stability and calcium fortification. Exact suitability depends on grade, particle size, hydrate form, use level, process, label requirements, regulations and supplier documents.
Is Dicalcium Phosphate the same as calcium hydrogen phosphate?
Yes. Dicalcium Phosphate is commonly referred to as calcium hydrogen phosphate or dibasic calcium phosphate. Food-grade buyers should confirm whether the offered material is anhydrous, monohydrate or dihydrate because hydrate form affects assay, calcium content, handling, solubility, density and performance.
Which applications are most relevant?
Relevant application areas may include bakery premixes, cakes, biscuits, pancake mixes, tortillas, batters, cereal products, enriched flour systems, nutritional powders, calcium-fortified products, tableting systems and selected dry blends where calcium phosphate functionality is required.
Which specification points are important?
Important specification points include assay, calcium content, phosphorus or phosphate content, hydrate form, pH, acid-insoluble matter, moisture or loss on drying, particle size, bulk density, solubility profile, heavy metals, fluoride where applicable, microbiology, caking tendency, packaging type, shelf life and storage conditions.
Which documents should be requested?
Buyers commonly request a technical data sheet or specification, certificate of analysis, safety data sheet where applicable, food-grade statement, origin statement, calcium and phosphate-content information, allergen statement, GMO statement, halal or kosher documents if required, shelf-life information, storage guidance, label details and packaging configuration.
Is Dicalcium Phosphate suitable for halal, kosher, vegetarian or vegan products?
Suitability depends on the exact supplier, raw-material origin, production route, processing aids and certification status. Request supplier declarations before using the product in halal, kosher, vegetarian, vegan or claim-sensitive finished foods.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, food category, use level, phosphate limits, labelling requirements and buyer responsibility. Regulatory approval should be checked before commercial production.
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Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. Our team will review your inquiry and respond from orders@foodgradeadditives.com.
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