Calcium glycerophosphate is more soluble in water at lower temperatures, and its aqueous solution is alkaline. It is insoluble in ethanol but soluble in glycerol. Citric acid or lactic acid can increase its solubility in water, but it is prone to decomposition when heated. It is commonly used as a calcium fortifier in food and is applied to bread, flour, noodles, soy milk, etc. The dosage is below 1%.
