The phosphate salt used as a basis is a
product called tricalcium phosphate, more
commonly known as TCP.
This source of calcium offers multiple
TCP has a very high calcium content
(38%). The main benefit is that you can
use a negligible dose of TCP to adjust
the calcium content of your food product.
TCPis insoluble at neutral and alkaline pH
levels. With TCP you do not add any free
calcium to your formulation. Consequently,
there is no negative interference in the
texture or stability of the food product.
For use in drinks, it is advisable to work
with a thickener in order to increase
viscosity and limit the sedimentation
requires a smaller
quantity of thickener compared to other
grades of TCP available on the market.
TCP has a neutral, imperceptible taste
on the tongue due to its very fine grind
(the average particle size is around 4 µm).
The calcium is available.TheTCPdissolves
at stomach pH levels, making the calcium
available in the bolus in free form (just
like any other source of soluble calcium).
Fat-soluble vitamins are usually unstable
by their very nature. Since these are organic
molecules that deteriorate easilyunder light,
oxygen and heat, they should be protected
- especially when used in food products.
Moreover,these vitamins are fat soluble only,
meaning they cannot be easily deployed in
the fat-soluble vitamins are “fixed” to the
phosphate salt using an innovative process
(patent pending) that guarantees optimal
protection for the vitamin and stability over
more than a year*.
The vitamin is also evenly distributed
throughout the product. This ensures
good dispersion of the vitamin in the
final product (whether in an aqueous or
fatty environment), without having to go
through tedious and potentially inaccurate
oil dilution stages.
* tested under specific conditions
(available upon request)
Stable source of fat-soluble vitamin