Both STPP (Sodium Triphosphate/ Tripoly or Pentasodium Triposphate) and DKP (Dipotassium salt/ Dipotassium Hydrogen orthophosphate/ Potassium Phosphate) can be incorporated into creamer application. However, the ratio of STPP and DKP is dependent on the individual formulations.
DKP is a soluble buffer for casein based coffee creamers. DKP functions as buffering agents, controlling and maintaining optimum pH to assure milk protein stability (Benenati, 2016). DKP is most often used to adjust pH and prevent “feathering” in imitation coffee creamers and is preferred for neutral flavour characteristics (Rogowsky, 2009). STPP also helps in buffering non-dairy creamers and improve protein stability. However, DKP is more soluble compared to STPP.
Additionally, DKP is an excellent emulsifying agent that enables it to be used in dairy applications such as creamer where it is necessary to mix otherwise incompatible substances. DKP has buffering properties to prevent coagulation but not for STPP. DKP is used as buffer for smooth mixing into coffee in nondairy creamer application (Gutierrez et al., 2017).
In a nutshell, DKP is the key to stabilization of dairy- and non-dairy-based coffee creamers. It stabilizes the protein layer around the fat droplets, preventing syneresis and curdling when added to hot, acidic coffee or tea (Benenati, 2016).
||Wholesome Farm Coffee Creamer
Corn Syrup Solids, Partially Hydrogenated Soybean Oil, Contains 2% or less of each of the following: Sodium Caseinate (a milk derivative)*, Dipotassium Phosphate, Mono and Diglycerides, Sodium Aluminosilicate, Sodium Tripolyphosphate, DATEM, Natural and Artificial Flavors, Beta-apo-8’ Carotenal and Beta Carotene (for color), Riboflavin (for color), Titanium Dioxide (for color), Sodium Hexametaphosphate.
||Community Coffee Creamer
Corn syrup solids, partially hydrogenated soybean oil, sodium caseinate (a milk derivative)*, dipotassium phosphate, mono and diglycerides, sodium silicoaluminate, sodium tripolyphosphate, diacetyl tartaric acid esters of mono and diglycerides, artificial flavor, beta carotene, riboflavin and titanium dioxide (artificial color).
Aranoff, S. L., Pearson, D. R., Okun, D. T., Lane, C. R., Williamson, I. A. & Pinkert, D. A. (2009). Certain Sodium and Potassium Phosphate Salts from China (Investigation Nos. 701-TA-473 and 731-TA-1173 (Preliminary)). Washington: U.S. International Trade Commission.
Benenati, A. (2016). Phosphate Functionality in Dairy Applications.
Gutierrez, O. M., Kalantar-Zadeh, K. & Mehrotra, R. (2017). Clinical Aspects of Natural and Added Phosphorus in Foods (p. 54). New York: Springer Science+Business Media.
Rogowsky, R. (2009). Certain Sodium and Potassium Phosphate Salts from China (Investigation Nos. 701-TA-473 and 731-TA-1173 (Preliminary)). Washington: U.S. International Trade Commission