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By certification 
1. Chemical name: Dihydrocalcium Phosphate, Monocalcium Phosphate Anhydrous
2. M. F.: Ca(H2PO4)2
3. M.W.:234.05
4.Physical properties: Whitish powder; Specific weight: 2.220; Soluble in Hydrochloric Acid and Nitric Acid; Slightly soluble in water(1.8% at 30℃); Free Phosphoric Acid in it; Deliquescent; Its water solution is acidic.
5. Quality standard:(FCC-Ⅳ)
INDEXES FCC-Ⅳ
Assay(As Ca),% 16.8-18.3
Pb, ≤% 0.0005
As, ≤% 0.0003
Heavy metals(As Pb), ≤% 0.0015
Fluoride, ≤% 0.005
Residue on ignition, % 14.0-15.5
6. Usage: In food industry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelate agent, flulty agent for bake. Cake, ferment agent buffer, fruit acid solidification in bread and cracker, yeast food, modifier in meat organization, improve saccharification and ferment in brew.
7. Packing: In 25kgs net paper bags lined with PP bags.
8. Storage and transport: To be stored in a dry and ventilative warehouse; Kept away from moisture and poisonous substances. Handled with care.
2. M. F.: Ca(H2PO4)2
3. M.W.:234.05
4.Physical properties: Whitish powder; Specific weight: 2.220; Soluble in Hydrochloric Acid and Nitric Acid; Slightly soluble in water(1.8% at 30℃); Free Phosphoric Acid in it; Deliquescent; Its water solution is acidic.
5. Quality standard:(FCC-Ⅳ)
INDEXES FCC-Ⅳ
Assay(As Ca),% 16.8-18.3
Pb, ≤% 0.0005
As, ≤% 0.0003
Heavy metals(As Pb), ≤% 0.0015
Fluoride, ≤% 0.005
Residue on ignition, % 14.0-15.5
6. Usage: In food industry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelate agent, flulty agent for bake. Cake, ferment agent buffer, fruit acid solidification in bread and cracker, yeast food, modifier in meat organization, improve saccharification and ferment in brew.
7. Packing: In 25kgs net paper bags lined with PP bags.
8. Storage and transport: To be stored in a dry and ventilative warehouse; Kept away from moisture and poisonous substances. Handled with care.
