Food, Beverage & Supplement
Tricalcium Phosphate is used in a wide range of products, including bakery products; processed fruit and vegetable products such as dried and canned products; seasoning powders; fruit juice products; jams; milk and dairy products; and others. It is used as an anti-caking agent in powdered products, where it absorbs moisture and helps prevent clumping in products such as ground pepper, milk powder, powdered fruit juice, powdered beverages, baking powder, seasoning powders, table salt, and more, allowing the product to flow more easily within its container. Anti-caking agents work by absorbing or binding water, helping remove moisture from the atmosphere surrounding the food inside the package and from the food surface. This keeps the product at a low moisture level and allows it to disperse without forming lumps. Tricalcium Phosphate is also used to enhance functionality and improve product characteristics. In soy milk, for example, it can increase opacity and create a smoother texture for improved mouthfeel. It can also serve as a buffering agent to control pH, strengthen gel formation in food, extend shelf life, or be used as a dietary supplement or food ingredient to fortify products with calcium, as it contains up to 38% calcium.