Monocalcium Phosphate For Leavening
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What it is
Monocalcium phosphate is a chemical compound made from calcium, phosphorus, and oxygen. It is produced by reacting phosphoric acid with calcium carbonate or calcium hydroxide. It is commonly used as a leavening agent in baked goods.
Why it's used
Manufacturers add monocalcium phosphate to baked goods to help them rise and become light and fluffy. It reacts with baking soda and moisture to produce carbon dioxide gas. It is frequently found in products like biscuits, muffins, pancakes, and croissants.
Health notes
Monocalcium phosphate is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of calcium and phosphorus, which are essential minerals. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated monocalcium phosphate and established an acceptable daily intake.
Allergen info
Monocalcium phosphate is not derived from any of the nine major allergens. It does not contain gluten.