DCP for Brazil

Both calcium and phosphate are charged ions. This means dicalcium phosphate acts as a buffer in foods containing excess acid or base.

Dicalcium phosphate improves the texture of many baked foods and noodles.

Dicalcium phosphate sufficiently removes water from foods, keeping items fresher and longer. By extending the shelf life of foods containing dicalcium phosphate, companies can save money.

As a leavening agent, dicalcium phosphate causes bread and bakery products to rise to a fluffier, more porous texture.

When added to solutes, dicalcium phosphate emulsifies and stabilizes the solvents, giving a similar amount of flavor and texture to every bite.