Anti Caking Agent
An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectioneries, to prevent the formation of lumps (caking) and for easing packaging, transport, flowability, and consumption.
Caking mechanisms depend on the nature of the material. Crystalline solids often cake by formation of liquid bridge and subsequent fusion of microcrystals. Amorphous materials can cake by glass transitions and changes in viscosity. Polymorphic phase transitions can also induce caking.
We provide Tricalcium Phosphate (TCP) for anti caking agent.
TCP applications:
Tricalcium phosphate is an ingredient used in many applications. Its food grade is commonly used as an anticaking agent to make powdered food free-flowing, also as a nutritional supplement supplies both calcium and phosphorus minerals in fortified foods.
Why Tricalcium Phosphate?
Tricalcium phosphate’s insolubility plays a vital role when it is an ingredient in dry cake and biscuit mixes, dry soups, powdered drink mixes, and any other food or drink mixture where flowability is necessary. Physically, tricalcium phosphate is a chalky, fine, white powder that can absorb 10% of its overall mass in moisture. Because moisture causes mixes to clump, this water absorption feature keeps mixes flowing freely.
Clouding Agent
Reduced-fat foods often have a distinct mouthfeel that most people do not enjoy. As a clouding agent, tricalcium phosphate adds opacity while it smooths out lumps with its anti-caking properties. The result is a much more robust gravy or soy milk, for instance with a more robust viscosity we recognize as fatty.
How’s it used?
Calcium supplements have been found to have positive effects on preventing bone loss as we age. It’s important to know that calcium is best absorbed when combined with Vitamin D.
Besides medicinal purposes, tricalcium phosphate is used as an anti-caking agent in manufacturing and agriculture. It’s widely available and inexpensive. These qualities, combined with its ability to separate materials, have made it popular around the world.
TCP is also a pH Buffer
Many fermented or canned items, such as jellies, wines, and condiments, have a naturally low pH. Tricalcium phosphate acts as a pH regulator, or buffer, to bring the pH to a more basic level. Acids have a strong flavor; the addition of tricalcium phosphate decreases that flavor, giving foods a more enjoyable taste.
