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Calcium Glycerophosphate

Calcium Glycerophosphate

Classification: Calcium Salt

CAS NO.:27214-00-2

Molecular Formula: C3H7CaO6P

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Details

Product Characteristics:

Calcium glycerophosphate is a white or slightly yellow crystalline powder, odorless or slightly sweet, highly soluble in water, and insoluble in ethanol and ether. As a type of phosphate, it not only possesses the common chemical properties of phosphates, such as forming stable salts with metal ions, but also exhibits better hydrophilicity and biocompatibility due to the glycerol group in its structure. These properties enable calcium glycerophosphate to be used as a multifunctional additive in foods, serving as a nutritional fortifier, stabilizer, emulsifier, etc.


Technical Data (Executive Standard: EP8)

Test Items
Test Standard
Test Method
Character
White or off white crystalline powder
EP8
Identification
through experimentsEP8<2.3.1>
Loss on drying
≤12.0%EP8<2.2.32>
Calcium content
18.6%-19.4%EP8<2.5.11>
Heavy Metals
≤20ppmEP8<2.4.8>
As
≤3ppmEP8<2.4.2>
Soluble substances
≤0.5%EP8
Chloride
≤500ppmEP8<2.4.4>
Phosphates
≤400ppmEP8<2.4.11>
Sulphates
≤0.1%EP8<2.4.13>
Fe
≤50ppmEP8<2.4.9>
Total Plate Count
≤1000cfu/gEP8<2.6.12>
Total Yeast&Mold
≤100cfu/gEP8<2.6.12>
Staphylococcus aureus
NegativeEP8<2.6.31>
Salmonella
NegativeEP8<2.6.31>
Escherichia Coli
NegativeEP8<2.6.31>


Applications:

1. Nutritional Fortifier

Calcium glycerophosphate exists naturally in the human body as a form of phosphate, which is easily absorbed and utilized by the body. Therefore, it is widely used as a calcium and phosphorus source in infant formula, nutritional supplements for pregnant and lactating women, and calcium supplements for the elderly, helping to meet the mineral needs of specific populations.

2. Stabilizer and Emulsifier

In the production of dairy products, ice cream, beverages, and other foods, calcium glycerophosphate can effectively improve product texture and stability. Its unique molecular structure can form a stable emulsion layer at the oil-water interface, preventing oil-water separation and enhancing the taste and appearance of the product.

3. Pasta Improver

In the production of bread, cakes, and other pastries, calcium glycerophosphate can be used as a gluten strengthener to enhance the elasticity and toughness of dough, making the finished products softer and more delicious. Meanwhile, it can improve the gas-holding capacity of dough and extend the shelf life of food.


Packaging and Storage:

This product is packaged in paper barrel, 25kg per barrel, and can also be customized according to user requirements. It should be sealed and stored in a cool, dry place away from light, with a shelf life of twenty-four months.


Packaging and Storage:

This product should be kept away from contact with eyes, skin, or clothing. In case of splashing onto the body, immediately rinse with plenty of water.


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