Calcium Propionate Agglomerate: Smaller is Better
The new smaller particle size distribution for PROBAKE® Calcium Propionate Agglomerate provides numerous advantages... more»
Published: Food Review Issue: 10
Date: October 2009
----------------------------------------
Cool, Dry and Profitable :: Calcium Propionate Agglomerate
Bacteria and moulds thrive in a warm, moist environment... more»
Published: The Baker Issue: 8
Date: August 2009
MonoCalcium Phosphate Anhydrous (Ca(H2PO4)2)
MonoCalcium Phosphate Anhydrous is used in the bakery industry as a leavening agent and as an inhibitor of mould. Baked products with Monocalcium Phosphate have and excellent texture, colour and lightness. In meat products, it enhances the structure, colour and taste and increases the water retention capacity, making the meat more juicy and tender.
MonoCalcium Phosphate is also used as both a Calcium and Phosphate source in solid food and it decreases the coagulation time in cheese production.
Kemira's MonoCalcium Phosphate Anhydrous is available as a white powder.