White powder is typically used as a leavening agent in baking products. It is a key component in baking powder where it reacts with baking soda to make bakery items rise. Beyond baking, monocalcium phosphate functions as a firming agent in some processed foods. It can contribute to a desired gel consistency in jams and jellies and aid in texturization and emulsification within cheese products. Also suitable for fortification in nutraceuticals, nutritional powders and anywhere fortification is required.

SODIUM TRIPOLYPHOSPHATE FOOD GRADE White powder or granular, melting point at 622℃, easily soluble in water, with remarkable chelating ability to some metal ions such as Ca2+, Mg2+.