Dicalcium phosphate, also known as calcium hydrogen orthophosphate, is used as an additive in foods. It is an artificially-made dietary supplement included by manufacturers to preserve organic products that might otherwise break down or lose integrity over long periods of time. The fellow additives monocalcium phosphate and tricalcium phosphate are closely related.
Features
Dicalcium phosphate falls within the class of molecules known as dibasic calcium phosphate. It contains two positively-charged calcium atoms and a phosphate molecule -- a normal phosphorus atom bonded to four oxygen atoms. These are very common organic elements. Phosphate, for example, links together parts of your DNA, and calcium, as the most common metal in your body, is used to perform muscle contractions and build bones.
Significance
Dicalcium phosphate is used as a firming agent to strengthen the structure of food and prevent its collapse during processing. This is done by reacting with pectin, a complex set of carbohydrates contained in the primary cell walls of plants and a large part of fruits. Pectin is an important source of soluble fiber, an indigestible substance that goes through the small intestines largely intact. Soluble fiber has been known to reduce blood cholesterol and blood sugar levels.
Benefits
Dicalcium phosphate is used as an antioxidant in food, reports the University of Bristol School of Chemistry. An antioxidant is a compound that inhibits an oxidizing reaction. In technical terms, oxidation is a reaction that transfers electrons. More colloquially, oxidation is the same process that causes rusting to occur. It also happens whenever your body breaks down food. This reaction produces molecules known as free radicals that can damage cells and are thought to play a role in heart disease, cancer and other diseases.
Sources
Dicalcium phosphate is commonly found in many food products including tinned and packaged fruit desserts, granular foods such as salt and sugar and some enriched flour like breakfast cereals and noodles. By preserving the structure of these food products, they can last weeks and months on store shelves, cupboards and pantries.
Considerations
Dicalcium phosphate is a relatively inert substance. It passes through the digestive system with ease and is generally well-tolerated. The only concern is that too much calcium may inhibit the absorption of other nutrients and supplements. A 1997 study published in the Journal of Clinical Nutrition found that zinc absorption in people ages 59 to 86 dropped by as much as 50 percent when a calcium-containing supplement was taken with the meal.
Member Comments