Calcium phosphate for the food industry

Calcium phosphate is used in the manufacture of a wide range of products, including:

• Powdered and condensed milk;
• Cream;
• Powdered sugar;
• Glucose;
• Ice cream and its concentrates;
• Coffee;
• Cocoa and many others.

In addition, calcium phosphate is used as a nutrient in the production of yeast, and also serves as a mineral source of phosphorus and calcium in the production of many food products, including pasta.
Let's consider the main characteristics of calcium phosphate as a food additive:

• Improving texture and structure, as well as preventing caking and clumping of food products;
• Regulating acidity levels, as calcium phosphate is characterized by a neutral (slightly acidic) pH;
• Improving the quality of flour and, consequently, bakery products;
• Stabilization;
• Leavening;
• Moisture retention;
• Emulsification in the process of making processed cheese;
• Improving the mineral composition of food products and enriching them with phosphorus and calcium;
• Preventing crystallization of condensed milk.

Recent scientific research has revealed another important quality of calcium phosphate, namely highly effective absorption of radionuclides and heavy metals.

Calcium phosphate for the food industry is manufactured in accordance with TU BY 100205847.031-2006.