Monocalcium phosphate (MCP) is produced by reacting calcium hydroxide or calcium carbonate with phosphoric acid. It is available in both monohydrate (MCPM) and anhydrous (MCPA) forms, each offering different reaction rates for leavening applications. MCP reacts rapidly with sodium bicarbonate to generate carbon dioxide.
This makes it the primary leavening acid in single-acting baking powders. The anhydrous form provides a slightly delayed reaction, suitable for double-acting baking powder formulations. MCP also serves as a calcium and phosphorus source in nutritional fortification of flour and cereal products.