Buffering capacity
DKP can resist pH movement within a formulation-dependent window. Measure titratable acidity and pH through processing and storage, not only after initial mixing.
Dibasic potassium orthophosphate · E340(ii) / INS 340(ii)
Food Grade Dipotassium Phosphate (DKP)
Source K2HPO4 for qualified buffering, potassium-phosphate and mineral-control systems. Specify assay basis, pH, moisture, particle form and process conditions—not “potassium phosphate” alone.
- CAS
- 7758-11-4
- Formula
- K2HPO4
- Supplied assay*
- ≥98.0%
- MOQ*
- 500 kg
*Commercial source reference; reconfirm the signed specification, test methods and shipment.
Identity lockedK₂HPO₄ · CAS 7758-11-4
Buffer rangepH 8.7–9.3 at 1%
Specification auditedLead conflict disclosed
Supply reference*25 kg; 22 MT / 20' FCL
Exact product answer
What is food grade dipotassium phosphate?
Dipotassium hydrogen phosphate—DKP, potassium phosphate dibasic or dibasic potassium phosphate—is the water-soluble orthophosphate K2HPO4. JECFA identifies CAS 7758-11-4, formula weight 174.18 and INS 340(ii).
JECFA describes colourless or white granules, crystals or masses and notes that the material is deliquescent. Its recognized functions are buffering agent, sequestrant and yeast food. Additional commercial functions require evidence in the exact formulation.
A buffer component—not a universal pH setting
How DKP behaves in a formulation
The phosphate acid/base pair, starting pH and other acids or salts determine buffer capacity. The pH of a DKP solution does not predict the final food pH by itself.
Potassium contribution
DKP supplies both potassium and phosphate. Calculate elemental contribution from the certified assay and total formula; do not infer a nutrition claim from ingredient presence.
Mineral interaction
Phosphate can alter soluble calcium and other mineral equilibria. Hardness, fortification salts, proteins and heat can shift clarity, sediment and texture.
Dissolution and moisture
Because DKP is freely water-soluble and deliquescent, water quality, addition order, dry-blend humidity, liner integrity and caking control belong in qualification.
Design with a measured buffer curveScreen DKP alone and, where appropriate, with MKP or another permitted buffer. Record how much acid or base is required to move the real formulation across its critical pH range.
Protein beverages require system testing
DKP in dairy and plant-protein beverages
Buffer salts may support pH and mineral management during high-temperature processing, but DKP is not automatically beneficial in every protein beverage.
Protein source and history
Record MPC/MCC, whey or plant protein source, mineral composition, prior heat history and hydration. Poor protein hydration can cause graininess or settling independent of DKP.
Calcium and phosphate balance
Measure soluble and total minerals. DKP can change casein-mineral equilibria; excessive disruption may alter viscosity or release proteins and minerals from micelles.
Heat process and storage
Compare no-DKP and graded-DKP controls through HTST, UHT or retort conditions and shelf life. Track fouling, coagulation, sediment, viscosity, color and pH drift.
Finished sensory target
Check mineral taste, mouthfeel, color and label positioning together with stability. A technically stable drink can still fail sensory or nutrition requirements.
Evidence boundary: a 2024 dairy study found that 0.15% DKP changed soluble protein, calcium and phosphorus, while the tested fresh MCC/MPC beverages remained heat stable without it. This supports controlled comparison—not a universal dosage.
Commercial sheet under source audit
Supplied food grade DKP specification and decisions
The supplied values are inquiry references, not a batch COA or proof of JECFA conformity. Percentage impurity limits are converted to mg/kg for direct comparison.
Supplied assay*≥98.0%Matches JECFA minimum
Supplied pH*8.7–9.3Concentration to reconfirm
LOD*≤2.0%105°C; duration missing
IdentityINS 340(ii)Exact food source required
| Field | Supplied value* | Audit decision |
|---|---|---|
| K2HPO4 assay | ≥98.0% | Matches JECFA minimum after drying; confirm basis and method |
| P2O5 | 39–42% | Broadly plausible; reporting basis/method missing |
| pH | 8.7–9.3 | Matches JECFA 1 in 100 solution range; confirm source concentration |
| Loss on drying | ≤2.0% at 105°C | Tighter than JECFA ≤5% at 105°C/4 h, but duration is missing |
| Insoluble matter | ≤0.1% | Tighter than JECFA ≤0.2% numerically |
| Fluoride | ≤10 mg/kg | Matches JECFA maximum numerically |
| Arsenic | ≤3 mg/kg | Matches JECFA maximum numerically |
| Lead | ≤5 mg/kg | Does not meet JECFA maximum of 4 mg/kg |
| Heavy metals as Pb | ≤20 mg/kg | Legacy aggregate; not a replacement for named elements |
| Cadmium / mercury | Each ≤1 mg/kg | Commercial fields; confirm destination limits and methods |
Current decision: do not claim JECFA conformity
The supplied lead limit exceeds JECFA, while assay basis, pH concentration and some methods are not documented. Obtain a corrected, signed source specification before approval.
JECFA identity and purity
Provides identity, ≥98% assay after drying, pH, LOD, insolubles, fluoride, arsenic and lead limits.
Open the DKP monographFDA technical-effect context
The FDA inventory identifies DKP and lists emulsifier salt, nutrient supplement, pH-control, sequestrant and stabilizer/thickener effects.
Review the FDA entrySelect by acid/base and cation balance
DKP vs. MKP, TKP and DSP
These orthophosphates are not equal-weight substitutes. Compare molar composition, solution pH, buffer need, potassium/sodium target and legal identity.
MKP · INS 340(i)
KH2PO4; consider as the acidic partner in a potassium-phosphate buffer.
DKP · INS 340(ii)
K2HPO4; dibasic buffering, potassium/phosphate and mineral-control intent.
TKP · INS 340(iii)
K3PO4; higher alkalinity requires separate pH and sensory qualification.
DSP · INS 339(ii)
Na2HPO4; compare sodium/potassium contribution and actual buffer performance.
Bench-to-line approval
How to qualify DKP
- 1
Lock identity and market
State food grade K₂HPO₄, CAS 7758-11-4, destination, category and selected standard.
- 2
Approve specification
Confirm assay basis, pH concentration, moisture method, insolubles and element-specific limits.
- 3
Build a buffer curve
Measure pH response and titratable acidity in the complete formula, not only water.
- 4
Run process controls
Compare no-DKP and graded-DKP samples under matched mixing, heating and storage.
- 5
Measure trade-offs
Track protein stability, sediment, viscosity, mineral balance, taste, color and nutrition totals.
- 6
Set receiving controls
Align COA, particle form, caking, packaging, storage and change notification with the approved grade.
Buyer questions
Food grade DKP FAQ
What is DKP used for in food?
JECFA lists buffering, sequestrant and yeast-food functions. FDA also identifies pH control, nutrient supplement, emulsifier-salt and stabilizer/thickener effects. Actual use and performance remain category-, market- and formulation-specific.
Does the supplied specification meet JECFA?
Not as written. Lead is 5 mg/kg versus JECFA's 4 mg/kg maximum, and several reporting methods or bases require confirmation.
Does DKP always improve protein-beverage heat stability?
No. Protein type, hydration, soluble minerals, calcium, pH, heat process and storage all matter. Controlled trials should include a no-DKP reference.
What is the difference between DKP and MKP?
DKP is dibasic K₂HPO₄ and MKP is more acidic KH₂PO₄. Their potassium/phosphate ratio, solution pH and buffer behavior differ.
What should a DKP RFQ include?
Provide food application, destination, standard, assay and impurity limits, target pH/buffer need, process, quantity, packing, Incoterm and documents.
Substantive review: 2026-08-22 · Sources: FAO/WHO JECFA, US FDA and dairy-beverage research.
Continue formulation qualification
Related application resources
Beverage Formulation
Review pH, minerals, clarity, protein, heat treatment and sensory targets.
Dairy & Cheese Solutions
Connect phosphate choice with calcium, casein, heat, shear and cooling.
Food Phosphate Blends
Evaluate a defined blend where buffer range and mineral response must be balanced.
Formulation-led sourcing
Request a food grade DKP review
Share the target buffer and process so the offered grade can be reviewed against the real formulation.
- Food category, destination and target standard
- Assay basis, pH, moisture and impurity limits
- Protein/mineral system and heat process
- Quantity, packing, Incoterm and documents