Tricalcium Phospate

Tricalcium Phospate is commonly used in powdered seasonings as an anticaking substance, for example, to prevent table salt from clumping, flavor enhancers from forming lumps, or powdered beverage products. Anti-caking agents have several characteristics, including the ability to absorb water without becoming wet, easily pourable, and derived from natural inorganic materials. Here are some functions of anticaking agents in food:

1. Extending shelf life. The higher the moisture content of a food ingredient, the more susceptible the product is to the risk of microbial growth. High moisture content can also trigger various undesired chemical reactions such as oxidation and hydrolysis. Damage to the food ingredient will shorten the shelf life of the product.
2. Maintaining the quality of food ingredients. The main function of anticaking agents is to prevent clumping and water absorption. Dry foods that clump together will be more difficult to process into other forms of processed foods and can reduce the quality of the final product. So, as a solution, you can maintain the quality of your food ingredients by adding anticaking agents.