Monocalcium Phosphate (MCP) · Leavening Acid & Calcium Source for Bakery, Premixes & Nutrition

Key characteristics

• Chemical identity: monocalcium phosphate (a calcium salt of phosphoric acid).
• Common form: monocalcium phosphate monohydrate (grade-dependent; other forms may exist by specification).
• Appearance: white to off-white powder or granules; free-flowing and blend-friendly.
• Solubility: reacts readily in aqueous dough/batter systems; performance depends on grade and processing conditions.
• Primary food function:
  • Leavening acid in baking powder systems (reacts with sodium bicarbonate),
  • Supports volume, crumb structure and texture in chemically leavened products.
• Secondary roles:
  • Calcium and phosphorus source in selected fortification/premix concepts,
  • Used in some feed applications with feed-grade specifications (project dependent).
• Regulatory & labeling:
  • Declared as “monocalcium phosphate” or “calcium phosphate” depending on market and product category.
  • Permitted uses and maximum levels vary by region and application (food, supplements, feed).

Atlas supports customers in selecting MCP grade and particle size to match bakery process conditions, reaction profile targets and regulatory requirements.

Indicative specification points

Specifications vary by producer and application. Typical parameters include:

• Assay / composition: defined calcium and phosphate content (grade dependent).
• Loss on drying / moisture: controlled for stability and flowability.
• Particle size distribution: tailored for premix uniformity and controlled reaction behavior.
• Bulk density: defined range for dosing and packaging performance.
• pH (slurry): typical range defined per standard method.
• Neutralizing value (NV) / leavening value (where applicable): used to design balanced leavening systems.
• Heavy metals and impurities: controlled to meet food-grade standards; fluoride and other limits per grade/market.
• Microbiological criteria (food grade): managed per applicable food ingredient requirements.

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documents (GMO status, allergen statements, dietary suitability, origin, Halal/Kosher certificates where applicable) can be provided depending on grade and producer.

Baking powders & chemical leavening systems

• Baking powder formulations: MCP used as a leavening acid to react with sodium bicarbonate.
• Balanced leavening: NV and reaction profile support consistent CO₂ generation.
• Dry blend performance: engineered particle size and moisture control help prevent premature reaction during storage.

Cakes, muffins, biscuits & pancakes

• Supports volume and crumb structure in chemically leavened batters.
• Helps deliver uniform rise and controlled porosity.
• Used in both industrial bakery premixes and retail baking mixes (application dependent).

Tortillas, flatbreads & quick breads

• Used in leavening systems to improve texture, lift and eating quality.
• Supports consistent processing in high-throughput production lines.

Bakery premixes & dry mixes

• Premix standardization: consistent leavening performance across flour variability.
• Supports simplified dosing by combining leavening components in a single premix system.

Nutrition & fortification (selected)

• Used as a calcium/phosphorus source in certain fortified foods and nutrition premixes (project dependent).
• Dry blends: compatible with premix manufacturing when particle size is engineered for uniformity.

Formulation guidance

• Design leavening systems based on NV (neutralizing value) and desired reaction profile (process-dependent).
• Match particle size to other premix components to reduce segregation and ensure uniformity.
• Control moisture to protect shelf stability of baking powders and premixes.
• Confirm permitted uses, maximum levels and labeling language in each destination market.

Quality & documentation

• Supplied as food-grade MCP per agreed specifications; feed-grade available where required.
• Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
• Additional documentation can include GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates where applicable and compliance statements (grade/market dependent).
• Production sites typically operate under recognized quality systems; food-grade production aligns with HACCP and FSSC/ISO 22000 practices where applicable.
• Customers remain responsible for finished-product compliance, additive/processing aid declarations and labeling in destination markets.

Packaging, storage & logistics

• Packaging options: multiwall paper bags with liners, big bags or bulk formats (producer dependent).
• Store in a cool, dry, well-ventilated area in tightly closed original packaging. Moisture control is critical to prevent caking and premature leavening reactions in blends.
• Maintain FIFO inventory management; verify flowability and specification parameters during storage.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your intended application (baking powder, bakery premix, tortillas, cakes, nutrition premix), preferred form (powder/granule), annual volume, packaging preference and documentation/certification requirements (Halal, Kosher, non-GMO, etc.) plus destination markets. Our team will recommend suitable MCP grades and support your project.