Tricalcium phosphate is an ingredient that is heavily used across many industries - toothpaste, antacids, bone grafting material, baby powder, water filtration, nutritional supplements and ceramic coatings – and it is also in our food supply. Tricalcium phosphate (EU) is a mineral found in many foods, for many purposes.
Important Facts About Tricalcium Phosphate:
- Chemically, tricalcium phosphate is a calcium salt of phosphoric acid. Its primary function in fortification is to increase the calcium content of foods.
- It is almost insoluble in water, has a very low flavor profile and usually comes in a fine white powder. The chalky texture of tri-calcium phosphate makes it useful as a free-flowing agent, as it has the ability to take up to 10% of its weight in moisture.
- Its texture and color properties also make it an effective clouding agent.
- Tricalcium phosphate's E-number is E341(iii), a subclass of calcium phosphates for those who may need to check the additive status for their country. It has a CAS Number of 7758-87-4.
- Ingredient labels list it as tribasic calcium phosphate, tri-calcium orthophosphate, and precipitated calcium phosphate, or it's labeled in formulation paperwork as TCP.
- Due to its mineral source, it can be used in vegan foods and is also allowed in organic products in the US.
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Examples of how tricalcium phosphate functions in food manufacturing:
- Acidity regulator
- Adds smoothness and opacity to reduced fat foods and beverages, such as soymilk
- Anticaking agent
- Calcium and phosphorus mineral fortification– seen in some juices, soy beverages, and cereal products
- Clouding Agent
- Firming agent – interacts with gelling agents to strengthen a food structure
- Flour Treatment Agent
- Humectant in some table salts, sugar, or baking powder
- Stabilizer in some fats for frying
- Leavening agent in some baked goods & breadings
- Mineral salt in cheese products
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