Dipotassium hydrogen phosphate
Acidity Regulators
Emulsifiers
Thickeners
Minerals & Trace Elements
7758-11-4
E340
K₂HPO₄
$1.94 ~ $2.91
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg
Product Info
What is Dipotassium hydrogen phosphate?
Dipotassium hydrogen phosphate is a highly soluble food-grade salt primarily used as an excellent buffering agent and protein stabilizer in products like non-dairy creamers and instant dry beverages.
How is Dipotassium hydrogen phosphate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Reaction & Neutralization | React food-grade Phosphoric Acid with a high-purity Potassium source (typically Potassium Hydroxide) in an agitated, temperature-controlled reactor. | The reaction is exothermic. Control the addition rate and cooling to maintain temperature. The final pH must be strictly controlled (typically 8.5-9.5) to ensure the formation of dipotassium phosphate (K₂HPO₄) rather than monopotassium phosphate (KH₂PO₄). |
| 2 | Purification & Filtration | Treat the resulting solution with activated carbon to decolorize it, then filter it through a filter press to remove insoluble impurities. | Ensure sufficient contact time with activated carbon. The clarity of the filtrate is a key quality indicator. Heavy metal removal may also be performed at this stage using specific precipitating agents if raw materials require it. |
| 3 | Evaporation & Concentration | Pump the clear, purified solution into a vacuum evaporator and heat it to remove excess water. | Concentration is continued until the solution reaches a specific gravity or density indicating it is supersaturated. Using a vacuum is crucial as it lowers the boiling point, preventing thermal degradation of the product. |
| 4 | Crystallization | Transfer the hot, concentrated solution to a crystallizer and cool it under controlled conditions. | The rate of cooling directly influences crystal size and uniformity. Slow, controlled cooling is preferred for larger, purer crystals. Seeding with existing K₂HPO₄ crystals may be used to initiate and control crystal growth. |
| 5 | Centrifugation & Separation | Separate the formed crystals from the remaining liquid (mother liquor) using an industrial centrifuge. | The crystals may be washed with a small amount of purified water during centrifugation to remove surface impurities. Centrifuge speed and duration are optimized to achieve the desired residual moisture level before drying. |
| 6 | Drying | Transfer the damp crystals to a fluid-bed or rotary dryer to remove remaining moisture. | Drying temperature and time are critical. Over-drying or excessive heat can cause the product to lose its water of hydration or degrade. The target is a specific, low final moisture content as per product specifications (e.g., <1.0%). |
| 7 | Sieving | Pass the dried product through a vibrating screen or sieve to break up any agglomerates and ensure a uniform particle size. | The mesh size of the screen is chosen to meet customer specifications for particle size distribution. Oversized particles may be sent to a milling unit and re-sieved. |
| 8 | Packaging | Weigh and pack the final, sieved product into clean, moisture-proof bags or containers in a controlled environment. | Packaging is done in an area with low humidity to prevent moisture absorption. A metal detector is typically used as a final check. Each package must be accurately labeled with the product name, batch number, and production date for full traceability. |
Technical Specifications
| CAS Number | 7758-11-4 |
| Chemical Formula | K₂HPO₄ |
| Solubility | 149 g/100 mL water at 20 °C; insoluble in alcohol |
| Storage Conditions | store in a cool, dry place, protect from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used as buffering agent
emulsifier
stabilizer
yeast nutrient in dairy
beverages
coffee whiteners
Mechanism of action:
| Parameter | Dipotassium hydrogen phosphate |
|---|---|
| Functional Category | pH Buffering Agent; Sequestrant; Emulsifying Salt; Yeast Nutrient. |
| Key Ingredients | Dipotassium hydrogen phosphate (K₂HPO₄). |
| Mechanism of Action | Acts as a proton acceptor to resist decreases in pH, maintaining a stable neutral-to-alkaline environment. Chelates polyvalent metal ions (e.g., Ca²⁺, Mg²⁺), preventing them from cross-linking with proteins or destabilizing emulsions. Interacts with casein micelles, promoting fat emulsification and preventing protein precipitation during heat treatment. |
| Application Effect in Product | Stabilizes pH in non-dairy creamers, beverages, and UHT milk, preventing protein coagulation (curdling). Prevents gelation in evaporated milk. Improves texture and prevents oil separation in processed cheese. Serves as a nutrient source for yeast cultures in brewing and fermentation. Buffers coffee to reduce acidity. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Dipotassium hydrogen phosphate | Phosphate Salt / Food Additive | K₂HPO₄; dibasic; highly water-soluble; forms a slightly alkaline solution (pH ~9). | Excellent buffering capacity in the 7.5-9.0 pH range; provides potassium, a key nutrient; low sodium content. | Not effective for buffering in acidic conditions; can be more expensive than sodium-based counterparts. | Coffee creamers (prevents coagulation), yeast nutrient, buffer in dairy products, liquid fertilizer. | For applications requiring a slightly alkaline pH buffer where potassium is desired and sodium must be limited. |
| Monopotassium phosphate | Phosphate Salt / Food Additive | KH₂PO₄; monobasic; forms an acidic solution (pH ~4.5). | Strong buffering capacity in the acidic range (pH 4-5); provides both potassium and phosphorus for fertilizers. | Ineffective as a buffer in neutral or alkaline conditions; lower solubility than DKP. | pH adjustment in beverages, high-P-K fertilizer for hydroponics and agriculture, buffer in pharmaceuticals. | When an acidic buffer is needed and potassium is the preferred cation, especially in fertilizers. |
| Disodium phosphate | Phosphate Salt / Food Additive | Na₂HPO₄; dibasic; sodium analogue of DKP; forms a slightly alkaline solution (pH ~9). | Similar functionality to DKP; often more cost-effective. | Contributes to sodium content, which may be undesirable in low-sodium formulations. | Emulsifier in processed cheese, pH regulator in condensed milk, laxative in pharmaceuticals. | As a cost-effective alternative to DKP when sodium content is not a concern. |
| Tripotassium phosphate | Phosphate Salt / Food Additive | K₃PO₄; tribasic; forms a strongly alkaline solution (pH ~11.5). | Provides high alkalinity and strong buffering capacity at high pH; high potassium source. | Too alkaline for many sensitive food and biological applications; can be corrosive. | Acidity regulator in low-acid foods, emulsifying salt in processed meats, cleaning agent. | For applications that require strong alkalinity and a high potassium content. |
| Sodium acid pyrophosphate | Phosphate Salt / Food Additive | SAPP; Na₂H₂P₂O₇; an acidic leavening agent. | Acts as a slow-acting leavening acid in baking; chelates metal ions, preventing discoloration. | Can leave a slightly bitter or "chemical" aftertaste if not properly balanced with baking soda. | Leavening agent in baked goods (cakes, donuts), sequestrant in processed potatoes and seafood. | For controlled chemical leavening in baked goods or to prevent discoloration in processed foods. |
Technical Documents
Available Documentation
CoA available on request
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications