Dicalcium phosphate (DCP) is an inorganic calcium phosphate compound available in both anhydrous and dihydrate forms. It is produced by neutralizing phosphoric acid with calcium hydroxide under controlled conditions.
In the food industry, DCP serves as a reliable source of bioavailable calcium and phosphorus for nutritional fortification. It functions as a tableting excipient, anti-caking agent, and dough conditioner in various processed foods. Its bland taste, white color, and excellent flow properties make it a preferred ingredient in cereal fortification, dietary supplements, and bakery applications.
