Monocalcium phosphate (Ca(H2PO4)2) is an inorganic compound widely used as a leavening agent in baking powders and as a mineral supplement in animal feed and fertilizers. It exists in anhydrous and monohydrate forms and acts as an acidulant that reacts with sodium bicarbonate to release carbon dioxide. In food applications it provides calcium and phosphorus, contributing to dough conditioning and pH control. Chemically it is a calcium salt of phosphoric acid with two dihydrogen phosphate anions coordinated to a calcium cation. It is produced by reacting calcium hydroxide or carbonate with phosphoric acid. The compound is stable under normal conditions but can lose water upon heating, converting to dicalcium phosphate or calcium pyrophosphate at elevated temperatures. It is approved for use in foods and exhibits moderate solubility in water (approximately 1.8 g/100 mL at 20 °C) while remaining insoluble in ethanol and lipids.