Monocalcium & Sorbic Acid Added

Monocalcium phosphate is a chemical compound used as a leavening agent. It is produced by reacting phosphoric acid with calcium carbonate or calcium hydroxide. Sorbic acid is a naturally occurring organic compound, often produced synthetically for food use.

Monocalcium phosphate is primarily used as a leavening agent in baked goods like breads, cookies, and cakes, reacting with baking soda to produce carbon dioxide for rise. Sorbic acid and its salts (like potassium sorbate) are used as preservatives to inhibit the growth of mold, yeast, and some bacteria, extending the shelf life of foods such as baked goods, cheeses, and dried fruits.

Monocalcium phosphate is Generally Recognized As Safe (GRAS) by the FDA for use in food. Sorbic acid is also permitted by the FDA as a preservative. Both are commonly consumed in the US diet. JECFA and EFSA have evaluated sorbic acid and its salts, establishing acceptable daily intakes. Evidence does not suggest adverse health effects from typical dietary intake of these ingredients.