Dipotassium Phosphate E340
Dipotassium Phosphate, also known as Dipotassium Hydrogen Phosphate or potassium phosphate dibasic, is a food-grade potassium phosphate used for buffering, mineral balance, sequestration, pH control, protein functionality and emulsifying-salt systems. It is considered in dairy, processed cheese, beverages, non-dairy creamers, dry drink mixes, meat products, seafood, bakery systems, fermentation media and other applications where controlled phosphate and potassium contribution is technically useful.
For industrial buyers, Dipotassium Phosphate should be evaluated as a functional food additive with both formulation and regulatory implications. The correct supplier grade can affect pH, protein stability, calcium balance, heat stability, beverage clarity, mineral taste, dry-blend behaviour, caking tendency, sodium-reduction strategy, label declaration and batch-to-batch production consistency.
Product identity
| Product name | Dipotassium Phosphate |
|---|---|
| Common technical name | Dipotassium Hydrogen Phosphate |
| Other names | Potassium Phosphate Dibasic; Potassium Monohydrogen Phosphate; Phosphoric Acid Dipotassium Salt |
| Category | Phosphates, Salts & Sequestrants |
| Functional class | Buffering salt / phosphate / sequestrant / mineral-control ingredient / emulsifying-salt component |
| E / INS number | E340 / E340(ii) / INS 340, depending on market nomenclature |
| CAS / identity | 7758-11-4 |
| Chemical formula | K2HPO4, usually declared according to supplier specification and hydrate status |
| Molecular weight reference | Approximately 174.18 g/mol on an anhydrous basis |
| Typical commercial form | White crystalline powder, granule or solution grade, supplier dependent |
| Primary technical purpose | pH buffering, potassium contribution, phosphate functionality, mineral control and process-stability support |
Application fit
Dipotassium Phosphate is normally considered where phosphate buffering, potassium contribution or mineral balance is important. Potential industrial use areas may include:
- Processed cheese, cheese sauces, dairy preparations and emulsifying-salt systems
- Milk beverages, UHT dairy drinks, coffee creamers and non-dairy creamers
- Dry beverage powders, electrolyte drinks, mineral drinks and fortified beverage systems
- Meat, poultry and seafood systems where water binding, ionic strength or protein functionality is reviewed
- Bakery products, batters, dough systems and dry premixes requiring controlled buffering
- Fermentation media, starter-culture systems and applications requiring potassium-phosphate buffering
Industrial function and formulation value
Dipotassium Phosphate is a highly practical formulation salt because it contributes both potassium and phosphate functionality. In food manufacturing, it is commonly reviewed for pH buffering, mineral balance, calcium interaction, protein-system support, heat stability, sequestration and ionic-strength adjustment. These functions are especially relevant in dairy systems, beverage concentrates, dry drink mixes, processed cheese, creamers, fermentation media and protein-containing foods.
Unlike simple flavour salts, Dipotassium Phosphate can change the behaviour of the food matrix. It may influence protein hydration, dairy heat stability, emulsification, mineral solubility, beverage clarity, mouthfeel, pH drift, acid-base balance and process tolerance. Therefore, it should be trialled in the real product system and compared against the buyer's current phosphate, citrate, carbonate, sodium phosphate or potassium-salt system.
Technical performance considerations
Buffering and pH control
Dipotassium Phosphate is used to help maintain target pH in systems where acid-base balance affects flavour, protein stability, microbial process performance or mineral solubility. It may be used alone or with monopotassium phosphate, sodium phosphates, citrates or other buffering salts depending on the required pH range.
Protein functionality
In dairy, meat, seafood and plant-protein systems, phosphate salts may influence protein hydration, water binding, heat stability and texture. The effect depends on pH, ionic strength, protein type, salt level, thermal process and the presence of calcium, magnesium or other minerals.
Mineral and calcium control
Phosphate systems can influence calcium balance and mineral behaviour. In dairy and beverage systems, this may affect heat stability, sedimentation, gelation risk, emulsion stability, mouthfeel and clarity. Finished-product trials are recommended for each matrix.
Potassium-based formulation strategy
Dipotassium Phosphate is useful where formulators want phosphate functionality with potassium contribution instead of sodium contribution. This may be relevant in sodium-reduction projects, electrolyte products and mineral-positioned beverages, subject to nutrition and labelling rules.
Typical manufacturing applications
| Application area | Technical role | Purchasing and formulation notes |
|---|---|---|
| Processed cheese and cheese sauces | Supports buffering, mineral balance and emulsifying-salt systems that influence melt, texture, protein dispersion and fat emulsification. | Evaluate with cheese age, calcium level, moisture, fat, pH, heating profile, shear, cooling rate and target slice, block, spread or sauce texture. |
| Dairy beverages and UHT systems | Helps manage pH and mineral balance to support protein stability during heat treatment and shelf life. | Check heat stability, sedimentation, gelation, pH drift, mouthfeel, flavour impact and compatibility with stabilisers, cocoa, coffee, minerals and flavours. |
| Non-dairy creamers and beverage powders | Can support buffering, emulsion performance, powder reconstitution and mineral balance. | Review particle size, caking tendency, instantisation, solubility, spray-dried matrix compatibility and performance in hot water, coffee or tea. |
| Electrolyte and mineral beverages | Provides potassium and phosphate contribution while supporting pH balance and flavour stability. | Evaluate mineral taste, acidity, clarity, preservative system, label declaration, osmolality target and interaction with calcium, magnesium or trace minerals. |
| Meat, poultry and seafood systems | May support protein functionality, water binding, ionic strength, pH adjustment and process yield in permitted applications. | Confirm local food category permission, injection or tumbling process, brine solubility, cook yield, purge control, sodium target and customer specification. |
| Bakery, batters and dry premixes | Can contribute buffering, mineral balance and dry-blend functionality in selected formulas. | Check caking, flowability, particle size, interaction with leavening systems, pH effect, dough tolerance and finished-product flavour. |
| Fermentation and starter-culture systems | May be used as a phosphate buffer and potassium nutrient source in controlled fermentation environments. | Review microbial requirements, pH target, sterilisation or pasteurisation process, trace-mineral balance and food-grade documentation. |
Specification points to review before approval
Industrial buyers should compare supplier specifications against internal quality standards, application requirements, customer expectations and destination-market legislation. A robust technical review normally covers:
- Assay: Confirm Dipotassium Phosphate content, calculation basis, hydrate status and acceptable specification range.
- Phosphate content: Important for functional comparison with other phosphate salts and for phosphate-limit calculations.
- Potassium content: Relevant for electrolyte products, nutrition declarations, sodium-reduction projects and mineral-positioned formulas.
- pH: Check the supplier's pH specification and test the finished product because buffer effect depends on matrix and dosage.
- Solubility and solution clarity: Critical for beverages, dairy systems, brines, mineral drinks and liquid concentrates.
- Moisture or loss on drying: Important for shelf life, caking tendency, dry-blend stability and batch-to-batch consistency.
- Particle size and bulk density: Affects dry blending, flowability, dosing accuracy, reconstitution speed and segregation risk.
- Insoluble matter: Relevant for clear beverages, creamers, dairy drinks and any product requiring smooth texture or clean appearance.
- Purity and impurities: Review heavy metals, arsenic, lead, fluoride where applicable and supplier-specific purity limits.
- Microbiology: Confirm total plate count, yeast and mould, pathogens and any category-specific microbiological expectations, especially for liquid grades.
- Origin and production route: Request manufacturer, country of origin, raw-material declaration and processing-aid information where required.
- Dietary and customer documents: Confirm allergen, GMO, halal, kosher, vegetarian or vegan status where required by the finished product.
- Packaging and shelf life: Check bag type, liner, drum, IBC or container format, net weight, pallet configuration, storage condition and expiry or retest date format.
Regulatory and labelling review
Dipotassium Phosphate is associated with the E340 / INS 340 potassium phosphate group, but permission is not automatic for every country, food category or use level. Before commercial use, the buyer should verify additive status in the destination market, the relevant food category, maximum permitted level, phosphate limits, carry-over rules, import requirements and finished-product label declaration.
Depending on local rules, finished product labels may need to declare the additive class and name or number, such as "stabiliser: Dipotassium Phosphate", "emulsifying salt: Dipotassium Phosphate", "acidity regulator: E340", "phosphate: E340" or a market-specific equivalent. Where products are positioned as low-sodium, mineral-fortified, clean-label, organic, child-oriented, phosphate-reduced, sports-nutrition or export-market specific, additional regulatory and customer approval is recommended before launch.
Quality, storage and handling expectations
Storage
Store in tightly closed original packaging in a clean, dry, cool and well-ventilated area. Protect powder and crystalline grades from moisture, damaged bags, direct sunlight and odour contamination. Humidity control is important because potassium phosphates can show caking or moisture sensitivity depending on grade and packaging.
Handling
Powder handling should follow site procedures for dust control, personal hygiene and cross-contamination prevention. Use dedicated or properly cleaned dosing tools when the ingredient is used in allergen-controlled, halal, kosher, vegetarian or vegan production areas.
Incoming inspection
At goods receipt, verify product name, batch number, net weight, packaging condition, shelf life, supplier certificate of analysis and label information. Inspect for caking, moisture ingress, broken liners, leakage in liquid grades, foreign odour or damaged pallets before releasing the lot for production.
Traceability
Batch-level traceability should connect purchase order, supplier lot, certificate of analysis, warehouse receipt, internal material code, production batch and finished-product lots. This supports customer audits, export compliance and recall-readiness programs.
Plant-trial and formulation guidance
Before full commercial approval, Dipotassium Phosphate should be evaluated in pilot or plant-scale trials using the same water source, ingredient sequence, mixing temperature, hydration time, heat treatment, holding conditions and packaging format planned for commercial production. Laboratory screening can be useful, but it may not reveal all interactions with proteins, minerals, stabilisers, flavours, colours, acids, emulsifiers or thermal processing.
- Measure initial and final pH: Track pH after mixing, after heat treatment and through shelf life.
- Check solubility and clarity: Especially important in beverages, brines, concentrates and clear mineral systems.
- Evaluate heat stability: Test UHT, pasteurisation, retort, hot-fill or cooking conditions where applicable.
- Monitor mineral interactions: Review calcium, magnesium, iron and other mineral levels that may affect stability or sedimentation.
- Compare sodium and potassium impact: Confirm whether the formulation goal is buffering, sodium reduction, potassium fortification or phosphate functionality.
- Review sensory impact: Check bitterness, mineral taste, saltiness, mouthfeel and aftertaste at the proposed use level.
- Validate dry handling: In premixes, check caking, flowability, segregation and reconstitution after storage under plant humidity conditions.
Documents to request
For a professional food-manufacturing approval process, buyers should request documentation that supports identity, safety, compliance, traceability and customer claims. Typical document requirements include:
- Product specification or technical data sheet
- Certificate of analysis for the offered batch or representative lot
- Safety data sheet where applicable
- Food-grade statement and intended-use statement
- Origin statement, manufacturer statement and production-route declaration
- Assay, phosphate content, potassium content and hydrate-status information where required
- Allergen statement and cross-contact information
- GMO status statement, if required by the destination market or customer
- Halal, kosher, vegetarian or vegan certificate or declaration, if applicable
- Heavy metals, microbiological and purity limits from the supplier specification
- Statement on fluoride or other phosphate-related impurity limits where required
- Shelf-life, storage, packaging and pallet-configuration details
- Label draft, bag marking, drum label or batch-coding format
- Market-specific declarations required by the importing country, retailer or end customer
Commercial sourcing and logistics notes
Dipotassium Phosphate is typically purchased by industrial users according to grade, assay, documentation package, origin, batch availability, shipment destination, packaging format and cost-in-use performance. When comparing offers, buyers should not evaluate only the unit price. Solubility, pH, hydrate form, particle size, caking behaviour, purity, documentation quality, lead time, regulatory suitability and plant performance can all affect the real commercial value of the material.
For export projects, buyers should confirm HS code guidance with their customs broker, required import permits, country-specific phosphate rules, original document requirements, shelf-life remaining at dispatch, pallet treatment, container loading plan and whether the product requires special protection from humidity during transport.
How to request this product
To receive a more accurate quotation, send the product name, target specification, intended food application, annual or spot quantity, destination country, packaging preference, required delivery term, expected shipment date and requested documents. If you already purchase Dipotassium Phosphate, attach your current specification, supplier label, certificate of analysis, pH target, phosphate requirement or benchmark sample details so alternatives can be compared more accurately.
Minimum inquiry details
- Product name: Dipotassium Phosphate / Potassium Phosphate Dibasic / E340
- Required grade and target specification
- Powder, crystalline, granular or solution preference
- Required assay, pH or phosphate content, if known
- Quantity per shipment and annual forecast
- Destination country and delivery term
- Preferred packaging size and pallet requirements
- Required certificates and declarations
Helpful technical details
- Application type: dairy, processed cheese, beverage, creamer, meat, seafood, bakery or fermentation system
- Target pH, heat process and shelf-life target
- Current phosphate, citrate or buffering salt system
- Need for sodium reduction, potassium contribution or mineral balance
- Water quality, calcium level or known stability issue, if relevant
- Need for halal, kosher, vegetarian, vegan, allergen or GMO documentation
- Any regulatory market, customer standard or retailer requirement to be matched
Useful answers
What is Dipotassium Phosphate used for in food manufacturing?
Dipotassium Phosphate is used as a buffering phosphate, potassium source, sequestrant, mineral-control ingredient and emulsifying-salt component in selected food and beverage systems. It may support pH control, protein functionality, mineral balance, dairy stability, beverage clarity and process consistency. Exact suitability depends on grade, use level, process, label requirements, regulations and supplier documents.
Is Dipotassium Phosphate the same as potassium phosphate dibasic?
Yes. Dipotassium Phosphate is commonly referred to as potassium phosphate dibasic, dipotassium hydrogen phosphate or potassium monohydrogen phosphate. Food-grade buyers should confirm the exact identity, hydrate status, assay and specification from supplier documents.
Which applications are most relevant?
Relevant application areas may include processed cheese, dairy beverages, UHT drinks, non-dairy creamers, dry beverage powders, electrolyte drinks, meat and seafood systems, bakery products, fermentation media, starter-culture systems, sauces and pH-buffered formulations.
Which specification points are important?
Important specification points include assay, phosphate content, potassium content, pH, solubility, solution clarity, moisture or loss on drying, insoluble matter, heavy metals, fluoride where applicable, microbiology, particle size, bulk density, caking tendency, packaging type, shelf life and storage conditions.
Which documents should be requested?
Buyers commonly request a technical data sheet or specification, certificate of analysis, safety data sheet where applicable, food-grade statement, origin statement, allergen statement, GMO statement, halal or kosher documents if required, shelf-life information, storage guidance, label details and packaging configuration.
Is Dipotassium Phosphate suitable for halal, kosher, vegetarian or vegan products?
Suitability depends on the exact supplier, raw-material origin, production route, processing aids and certification status. Request supplier declarations before using the product in halal, kosher, vegetarian, vegan or claim-sensitive finished foods.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, food category, use level, phosphate limits, labelling requirements and buyer responsibility. Regulatory approval should be checked before commercial production.
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Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. Our team will review your inquiry and respond from orders@foodgradeadditives.com.
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