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11-21-2022 |
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11-22-2022, 02:32 |
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| Bio: |
For fodders, there are many kinds of elements indispensible. Dicalcium Phosphate
Dihydrate os also widely used in it.
[b]What is [/b][url=http://www.dtech-cn.com/dicalcium-phosphate/][b]Dicalcium
Phosphate[/b][/url][b] Dihydrate (DCPD)?[/b]
Dicalcium phosphate dihydrate (DCPD), or CaHPO4·2H2O, is a leavening salt that
transfers into an acid when it contacts water and heat. This allows its reaction
with bases to produce gas in batter-based products, such as cakes or muffins.
One of the characteristics of DCPD is its slow rate of reaction. It reacts with
baking soda during the late stages of baking. That’s why it’s known as a heat-
triggered leavening acid.
[b]Origin[/b]
DCPD is a type of orthophosphate, a single phosphate group with two calcium
atoms and two water molecules. This compound is a very stable acid salt which can be
stored under suboptimal conditions without adverse effects on its leavening
performance.
[b]Function[/b]
Incorporation into aqueous systems and hydration is the key to DCPD
functionality in bakery batters. Especially, when heated to temperatures above 150°
F (65°C). With these two conditions met, DCPD breaks down into phosphorus-
containing acids and tricalcium phosphate. The acids formed then react with the
bicarbonate and produce CO2.
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