Is Monocalcium Phosphate Bad For You?
Short answer
Monocalcium phosphate is not bad for you. As with many additives and foods, it can be harmful when consumed in excessive amounts.
'N' stands for neutral. Things placed into this category are (a) neither good nor bad for you, or (b) lack the necessary evidence to reach any conclusions.
View Full Grading System
Category 'A'
Very healthy and numerous health benefits. Side effects are rare. Things rated an 'A+' are typically necessary for survival (for example, water).
Very healthy and numerous health benefits. A few harmful qualities may be associated, but only under certain circumstances such as an allergic reaction.
Very healthy and numerous health benefits. Harmful qualities may be associated, but aren't usually serious.
It is important to note that even the best things in life can become bad in immoderate amounts. So, although something may be rated an 'A+', overconsumption/overdoing can bring unwanted effects.
Category 'B'
Very beneficial to your health. Things rated a 'B+' may have a few harmful qualities to pay attention to.
Overall beneficial to your health. Things rated a 'B' may have some harmful qualities to pay attention to.
More beneficial to your health than not. However, harmful qualities are most likely associated and shouldn't be overlooked.
The main difference between category 'A' and category 'B' is the harmful qualities typically present in 'B' items. Serious side effects are usually uncommon, but are still possible and should be taken note of.
Category 'C'
Both beneficial and harmful qualities associated. Things rated a 'C+' are typically a bit more on the beneficial side. Still, moderation is important.
A fairly even ratio of beneficial and harmful qualities. Moderation is important. Very general topics that can lean towards both sides of the spectrum will be placed here as well. Rice, for example, can be good or bad depending on the type.
More harmful than beneficial. Side effects are common, especially when consumed/done excessively. Moderation is very important.
Category 'C' usually denotes to both good and bad qualities. When it comes to this category, it is important to keep this word in mind: moderation.
Category 'D'
Harmful to your health. Although benefits may be associated, the bad most likely outweighs the good. Moderation is very important.
Harmful to your health. A few benefits may be associated, but the bad outweighs the good. Moderation is extremely important.
Harmful to your health. Very few, if any, benefits are present. Things in this category should be avoided as much as possible.
Category 'D' is typically for things that are more harmful than beneficial. While consuming/doing something unhealthy once in a blue moon shouldn't hurt, we definitely recommend eliminating 'D' items as a regular part of your routine/diet.
Category 'F'
Category 'F' is for things that fail to bring anything beneficial to the table, and are very harmful to your health. We recommend completely avoiding anything in this category. Long-term side effects of 'F' items are usually very serious.
Category 'N'
'N' stands for neutral. Things placed into this category are generally (a) neither good nor bad for you, or (b) lack the necessary evidence to reach any conclusions.
Long answer
Monocalcium phosphate is a leavening agent, commonly used in the food industry to make baked goods rise. This important ingredient is made from minerals found naturally in the earth by causing a reaction, with a pure, food grade calcium source (such as calcium hydroxide) with phosphoric acid. This high-quality phosphoric acid is created from rocks of phosphate, which have to be mined, followed by a refining and purifying process.
The phosphate used to create this compound is sourced from phosphate rocks and is important for growth, as well as the repair and maintenance of body tissues. Both calcium and phosphorus are needed by the body for various purposes.
Monocalcium phosphate can be found among the ingredients in baking powder. It’s important for its ability to cause baked goods to rise. Monocalcium phosphate in baking powder reacts with baking soda producing carbon dioxide in the dough. As carbon dioxide is released inside the dough, it forms little pockets, which we see as spaces in bread and cakes. These little air pockets create the texture that helps make baked goods light and fluffy.
In the baking process, it’s critical that the rising happens at the right time. This means the carbon dioxide has to be released in a controlled way. If the timing of the carbon dioxide release is not perfect, the baked goods may be too dense or could crumble and fall apart. The monocalcium phosphate contributes to ensuring the process occurs at the right time to produce the best results.
Various types of baked goods require different amounts of leavening. Monocalcium phosphate is ideal because it works in different amounts, from very small quantities to larger amounts. It can be combined with other leavening agents for the perfect mix according to the type of dough needed.
Both calcium and phosphorus present in the leavening agent work together to build and strengthen teeth and bones. Calcium also contributes to maintaining the heart rhythm and, in turn, improves heart and muscle health. It’s doubtful that there’s sufficient quantity of either mineral in baking powder to have a positive impact on the body.
According to nutritional research, adults should get about 700 mg of phosphorus each day. However, an excessive amount of phosphates in the diet, particularly when contained in processed foods, can accelerate the appearance of aging, increase the risk of heart disease, and place undue stress on the kidneys. Thus, as with many additives or foods, it is safe when consumed in moderate amounts.
According to the Food and Drug Administration, Monocalcium phosphate is on the list of foods generally recognized as safe (GRAS).
Possible long-term side effects
- harmful to the heart in excessive amounts
Commonly found in
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