Chemical properties
Unlike most other compounds, the solubility level of calcium phosphate becomes lower as temperature increases. Thus heating causes precipitation.
In milk it is found in higher concentrations than would be possible at the normal pH because it exists in a colloidal form in micelles bound to casein protein with magnesium, zinc and citrate - collectively referred to as colloidal calcium phosphate (CCP).[2]
It is used in the production of phosphoric acid and fertilizers, for example in the Odda process. Overuse of certain forms of calcium phosphate can lead to nutrient-containing surface runoff and subsequent adverse effects upon receiving waters such as algal blooms and eutrophication.
Calcium phosphate is used in baking as the acid in a leavening agent, with E number E341. It is also used in cheese products.
A supersaturated calcium phosphate solution such as Caphosol may be used in the prevention and treatment of oral mucositis caused by chemotherapy or radiotherapy.
Tricalcium phosphate is also used as a nutritional supplement[3] and occurs naturally in cow milk[citation needed], although the most common and economical forms for calcium supplementation are calcium carbonate (which should be taken with food) and calcium citrate (which can be taken without food).[4] There have been limited studies on the use of Hydroxyapatite as a food supplement, as such, its usage is discouraged.[4]
It is used in a variety of dental products for remineralization and as a diluent in some medications where it will give the tablet a grey colour in the absence of additional colouring agents.[5]
Another practical application of the compound is its use in gene transfection of cells.[6] It is not too well understood, but the calcium phosphate precipitate and DNA form a complex that is thought to help the DNA enter the cell.
It is also being used in the development of contrast agents.[7]