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Dicalcium Phosphate, Dihydrate is a source of calcium and phosphorus that also functions as a dough conditioner and bleaching agent. It functions as a dough conditioner in bakery products, as a bleaching agent in flour, as a source of calcium and phosphorus in cereal products, and as a source of calcium for alginate gels. It contains approximately 23% calcium. It is practically insoluble in water. It is also termed dibasic calcium phosphate, dihydrate and calcium phosphate dibasic, hydrous. It is used in dessert gels, baked goods, cereals, and breakfast cereals.

Dicalcium phosphate dihydrate is only slightly soluble at ordinary temperatures of mixing and holding doughs and batters. As a result, it does not release acidity for reaction with soda until late in the baking stage, when the temperature reaches 135 to 140°F. Since DCP·2H20 does not begin to react below 135°F, and the interior structure of a baked product begins to firm at about 160°F, a product that bakes rapidly may not provide sufficient time for complete release of all the C02. DCP·2H2 0, therefore, cannot be used in biscuits, pancakes or any baked product that is completely baked in less than 20 min.
Dicalcium phosphate dihydrate is seldom used by itself in leavening systems but is usually combined with fasterreacting acidic phosphates. Its major applications are in cake mixes, frozen bread doughs, and other products requiring a half hour or more to complete baking. It has a low neutralizing value, and therefore more DCP·2H20 is required to neutralize a given amount of soda than for other phosphate-leavening acids.