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Monocalcium Phosphate (MCP)
Monocalcium Phosphate (MCP). An acidic compound, Ca(H2PO4)2.H2O, that functions as a fast-acting leavening acid (q.v.) by releasing 60% to 70% of the carbon dioxide of baking soda (q.v.) during the final 2 minutes of batter (q.v.) mixing. It also finds application as a yeast nutrient (q.v.) and acidulent (q.v.) in yeasted doughs.