... , stable in air, begin to lose water and become anhydrous calcium hydrogen phosphate at 65.Application: used as swelling agent in ... industry, as dough modifier, buffer, nutritional additive, emulsifier, stabilizer, etc., for example, as swelling agent in flour, cake, pastry and baking ... ), % ≤ 0.001 ArsenicAsContent,% ≤ 0.0002Fluoride (by F) Content, % ≤ 0.005 Calcium Hydrogen Phosphate (Food-grade)