The versatile food additive dipotassium phosphate, commonly known as DKP, is extensively utilized in the food industry. It serves as a buffering agent, emulsifier, and thickener to enhance the texture, stability, and overall quality of various food products.
| Dipotassium Phosphate (DKP) Food Grade | |||
| Content | ≥98.00% | As, mg/Kg | ≤3.00 |
| Fluoride,mg/Kg | ≤10.00 | Heavy Metals (Pb), mg/Kg | ≤10.00 |
| Insoluble Substances, w% | ≤0.20 | Lead (Pb), mg/Kg | ≤2.00 |
| PH Value (10g/L) | 9.0 | ||
1.Buffering Agent: DKP is often used as a buffering agent in food products. It helps regulate the pH of food, which is important for maintaining stability and preventing spoilage. It can be found in a variety of processed foods, including canned goods, dairy products, and beverages.
2.Emulsifier: DKP is also used as an emulsifier in food processing. Emulsifiers help stabilize mixtures of water and oil, preventing them from separating. This property makes DKP useful in products such as salad dressings, sauces, and baked goods.
3.Nutrient Source: In some cases, DKP may also serve as a source of potassium, an essential nutrient. Potassium plays a vital role in various bodily functions, including nerve transmission and muscle contraction. By incorporating DKP into certain foods, manufacturers can increase their potassium content.
4.exture Modifier: DKP can act as a texture modifier in certain food products, helping to improve mouthfeel and consistency. It may be used in items like processed meats, where texture is an important quality factor.
5.Leavening Agent: In baking, DKP may be used as a leavening agent. It can help dough rise by interacting with other ingredients to release carbon dioxide gas, which creates bubbles and gives baked goods a light, airy texture.
