TCP Tribasic Calcium Phosphate
Characters: It occurs as a white, odorless, tasteless powder that is stable in air. It is insoluble in water, soluble in dilute mineral and acetic acids. It is insoluble in alcohol. It contains one molecules of water of hydration.
Maonyesho ya bidhaa
Physical Index
1, Other Name(s): Calcium hydrogen phosphate;Calcium phosphate, dibasic ;calcium hydrogenorthophosphate
2, Standard:HG 2636-2000
3, Molecular formula:Ca(HPO4)2.H2O
4, Molecular Weight: 252.06
5, Density:2.22
6, Melting Point: 109°C
7, Loss of Ignition: 30.0
8, HS Code:28352500
9, CAS No: 7758-23-8
Medicine and health care products:
Tricalcium phosphate is ideal for human hard tissue repair and replacement materials
Food additives:
Safe nutritional supplements used to prevent and treat symptoms of calcium deficiency. It can also be used as anti-coagulation agent, PH regulator, buffer and so on
Feed additives:
To promote rapid bone growth and development of animals. Promote feed shelf life longer, not easy to mildew
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| Test item | Kawaida |
| Assay(as Ca) % | 34.0-40.0 |
| Utambulisho | Passes test |
| P2O5 Content | 38.5-48.0% |
| Loss on ignition(800ºC±25ºC) ≤% | 8.0 |
| Moisture ≤% | 3.0 |
| As ≤mg/kg | 3 |
| Aluminum ≤mg/kg | 200 |
| Fluoride(F) ≤mg/kg | 50 |
| Cadmium (Cd) ≤mg/kg | 1 |
| Lead (Pb) ≤mg/kg | 1 |
| Mercury ≤mg/kg | 1 |
| Particle size (D50) | 3-5 microns |
| Bulk density g/ml | 0.15-0.35 |
Tricalcium phosphate is mainly used in the food industry
1. Dairy products: Mainly used as stabilizers and thickeners, which can improve the taste and texture of dairy products and increase product stability.
2. Beverages: Improve the taste and texture of beverages and improve the stability of beverages. In addition, tricalcium phosphate can also play an anti-caking role.
3. Pastries and candies: play the role of thickening, stabilizing and preserving. At the same time, tricalcium phosphate can also improve the taste and texture of food.
4. Other foods: In addition to the above foods, tricalcium phosphate can also be used in other foods that require thickening, stabilization and preservation, such as meat products, baked goods, etc.
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