banana nut muffins

Anhydrous Monocalcium Phosphate (AMCP) is a leavening ingredient in muffins.

Anhydrous Monocalcium Phosphate (Monohydrate)

What is Anhydrous Monocalcium Phosphate (AMCP)?

Anhydrous monocalcium phosphate is a coated form of monocalcium phosphate (MCP) that is more stable than MCP. AMCP is a leavening acid commonly used in baked goods. It has a neutralizing value of 80 and is fast acting.


AMCP is synthetically produced by coating MCP with potassium and aluminum phosphates.


AMCP is coated to protect against ambient moisture and prevent rapid solution in water during mixing. This delays the gas release to only 15% during mixing (compared with 60-70% for MCP), 35% released during bench time, and remaining is released when heated.
AMCP is used in biscuits and muffins which require fast-acting leavening due to short bake times.


Anhydrous Monocalcium Phosphate (AMCP)
Chemical structure of Anhydrous Monocalcium Phosphate (AMCP).


AMCP should be used in conjunction with baking soda. The neutralizing value of leavening acids is the ratio of sodium bicarbonate (baking soda) to 100 parts of acid leavener that will bring about complete carbon dioxide release or “neutralization.” For an acid with a neutralizing value of 80, if complete neutralization is desired, you would start out with a ratio of 80:100 parts baking soda : leavening acid. Adjusting the amount of leavening acid to baking soda can raise (decrease acid amount) or lower (increase the acid amount) the pH of the finished product.