Tricalcium Phosphate is used to retain moisture in the meats and as a marinade.
Tricalcium Phosphate is used as an anti-caking agent in many food manufacturing processes, such as salt substitutes, pet foods, powdered icings, sugars, flour, spice blends, hygroscopic food products, etc.
Used in the frozen food industry in products containing cream cheese; with an addition of Tricalcium Phosphate once the cream cheese is thawed, the cream cheese does not break down as it would otherwise, thus retaining a creamy consistency. TCP is also used in the yogurt industry to maintain a smooth consistency.
An effective ingredient used to add calcium enrichment without adding saturated fat. Tricalcium Phosphate also helps to maximize calcium absorption in the body.
Tricalcium Phosphate has been a traditional choice for calcium enrichment in the orange juice industry. It has also been found to reduce the survival rate of salmonella.
Used as a fortification ingredient in many varieties of food enrichment; such as ice cream, yogurt, curries, seasonings, fruit drinks, noodles, chocolate, milk, bread, etc.
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