COFFEE CREAMER

Coffee Creamer is employed in the production of imitation dairy creamers to prevent coagulation and used in certain powders to prepare beverages. 
Coffee Creamer is commonly seen in chemical laboratories for producing buffer solutions and trypticase soy agar which is used to make agar plates for culturing bacteria.
Coffee Creamer is a formulated food-grade chemical mixture designed to simulate the taste and texture of dairy cream without using actual milk.

CAS Number: 7758-11-4
Molecular Formula: K2HPO4
Molecular Weight: 174.18
EINECS Number: 231-834-5

Synonyms: 7758-11-4, Dipotassium hydrogen phosphate, DIPOTASSIUM PHOSPHATE, Potassium phosphate dibasic, Dipotassium hydrogenphosphate, Dibasic potassium phosphate, Potassium phosphate, dibasic, Phosphoric acid dipotassium salt, Potassium dibasic phosphate, Dipotassium monophosphate, Potassium monophosphate, Dipotassium orthophosphate, Dipotassium monohydrogen phosphate, Hydrogen dipotassium phosphate, Potassium phosphate (dibasic), di-potassium hydrogen phosphate, Dipotassium hydrogenorthophosphate, Dipotassium acid phosphate, Dipotassium hydrogen orthophosphate, Kali phosphoricum, Secondary potassium phosphate, Phosphoric acid potassium salt (1:2), CI71S98N1Z, INS NO.340(II), INS-340(II), Dipotassium hydrogen monophosphate, E-340(II), Potassium phosphate, dibasic, DTXSID8035506, KALI PHOSPHORICUM [HPUS], CHEBI:131527, potassium dibasic phosphate trihydrate, POTASSIUM PHOSPHATE (K2HPO4), POTASSIUM PHOSPHATE DIBASIC [II], POTASSIUM PHOSPHATE DIBASIC [MI], POTASSIUM PHOSPHATE DIBASIC [FCC], POTASSIUM PHOSPHATE DIBASIC [JAN], DIPOTASSIUM PHOSPHATE [EP IMPURITY], POTASSIUM PHOSPHATE DIBASIC [HSDB], POTASSIUM PHOSPHATE DIBASIC [VANDF], DIBASIC POTASSIUM PHOSPHATE [USP-RS], DIPOTASSIUM PHOSPHATE [EP MONOGRAPH], POTASSIUM PHOSPHATE DIBASIC [WHO-DD], POTASSIUM PHOSPHATE DIBASIC ANHYDRATE, DIPOTASSIUM HYDROGEN PHOSPHATE (K2HPO4), DIBASIC POTASSIUM PHOSPHATE [USP IMPURITY], DIBASIC POTASSIUM PHOSPHATE [USP MONOGRAPH], POTASSIUM PHOSPHATE DIBASIC [ORANGE BOOK], POTASSIUM PHOSPHATE DIBASIC [USP IMPURITY], POTASSIUM PHOSPHATES COMPONENT DIBASIC POTASSIUM PHOSPHATE, POTASSIUM PHOSPHATE DIBASIC (II), DIPOTASSIUM PHOSPHATE (EP IMPURITY), DIPOTASSIUM PHOSPHATE (EP MONOGRAPH), DIBASIC POTASSIUM PHOSPHATE (USP-RS), DIBASIC POTASSIUM PHOSPHATE (USP IMPURITY), DIBASIC POTASSIUM PHOSPHATE (USP MONOGRAPH), POTASSIUM PHOSPHATE DIBASIC (USP IMPURITY), DipotassiumOphosphate, Kali Phos 6X, TONICPET 6, DIKALIUM PHOSPHATE, RefChem:867979, KALI PHOSPHORICUM 6X, Kali Phosphoricum Kit Refill, Potassium phosphate (dibasic), DTXCID6015506, DIPOTASSIUM PHOSPHATE [INCI], POTASSIUM ORTHOPHOSPHATE MONO-H, DIBASIC POTASSIUM PHOSPHATE COMPONENT OF POTASSIUM PHOSPHATES, 231-834-5, Dipotassium monophosphate Secondary potassium phosphate Dipotassium orthophosphate Dibasic potassium phosphate, Potassium Hydrogen Phosphate, MFCD00011383, Potassium monohydrogen phosphate, K2HPO4, dipotassium hydrogen phosphate, sec.-Potassium phosphate, Potassium phosphate dibasic anhydrous, Potassium phosphate dibasic, anhydrous, Potassium phosphate dibasic ACS reagent, Isolyte, Dipotassium-O-phosphate, HK2O4P, CCRIS 6544, HSDB 935, EINECS 231-834-5, Mediject P (TN), di potassium phosphate, di-Potassium hydrogen phosphate anhydrous, PotassiumHydrogenPhosphate, potassium hydrogenphosphate, SCHEMBL3947, dipotasium hydrogen phosphate, UNII-CI71S98N1Z, potassium monohydrogenphosphate, potassium hydrogen monophosphate, orb1909123, CHEMBL1200459, Potassium phosphate dibasic anhydrous, dipotassium monohydrogen orthophosphate, AKOS015915872, AKOS016371887, DB09414, FP29767, FP45683, Potassium hydrogen phosphate anhydrous, Potassium Phosphate Dibasic Anhydrous, Potassium phosphate dibasic USP reagent, Potassium phosphate dibasic (JAN/USP), Potassium phosphate dibasic [USP:JAN], 7558-11-4, Potassium phosphate dibasic LR ≥98%, SY010082, DB-230259, NS00081371, Potassium phosphate dibasic Biochemical grade, Potassium phosphate dibasic puriss ≥99%, D02403, EC 231-834-5, F094672, Potassium phosphate dibasic ACS reagent ≥98%, Potassium phosphate dibasic USP 98.0–100.5%, Q403721, Potassium phosphate dibasic AR anhydrous ≥99%, Potassium phosphate dibasic reagent grade ≥98%, Potassium phosphate dibasic 99.95% trace metals basis, Potassium phosphate dibasic SAJ first grade ≥98%, Potassium phosphate dibasic trace metals grade 99.95%, Potassium phosphate dibasic JIS special grade ≥99%, Potassium phosphate dibasic Vetec reagent grade 98%, Potassium phosphate dibasic anhydrous for HPLC >99%, Potassium phosphate dibasic meets USP testing specifications, Dibasic potassium phosphate USP Reference Standard, Potassium phosphate dibasic anhydrous free-flowing Redi-Dri ACS reagent ≥98%, Potassium phosphate dibasic puriss p.a. ACS reagent anhydrous ≥99.0% (T), Potassium phosphate dibasic anhydrous for luminescence for molecular biology BioUltra ≥99.0% (T), Potassium phosphate dibasic USP fine granular low heavy metals, Potassium phosphate dibasic USP powder low heavy metals, potassiumdibasicphosphate, potassiummonohydrogenorthophosphate, potassiumorthophosphate,mono-h, DIBASIC POTASSIUM PHOSPHATE, DIPOTASSIUM PHOSPHATE, DI-POTASSIUM PHOSPHATE DIBASIC, DI-POTASSIUM HYDROGEN ORTHOPHOSPHATE, di-Potassium hydrogen orthophosphate anhydrous

Coffee Creamer is a common source of phosphorus and potassium, which is often used as a fertilizer. 
Coffee Creamer is also widely applied in the food industry, such as food additive and electrolyte replenisher for workout supplement. 
Another usage of Potassium Phosphate Dibasic is as a medicine, who serves as a diuretic or laxative. 

Coffee Creamer typically contains a blend of vegetable oils, corn syrup solids, stabilizers, emulsifiers, and anticaking agents that create a smooth and creamy mouthfeel.
This combination allows it to dissolve easily in hot beverages while providing richness, body, and color.
The mixture often uses hydrogenated or partially hydrogenated vegetable oils to provide a creamy fat-like consistency that mimics dairy cream.

These oils are combined with carbohydrate powders such as glucose syrup solids to improve solubility and enhance sweetness.
The result is a stable powdered or liquid product that maintains flavor, texture, and performance over long shelf life.
Coffee creamer also uses emulsifiers such as mono- and diglycerides, sodium caseinate, or soy lecithin to keep fats and water components mixed uniformly.

These emulsifiers help prevent separation, clumping, or undesirable oily layers when added to hot coffee.
This ensures the beverage appears smooth, homogeneous, and visually appealing.
Many formulations include flavor compounds, colorants, and buffering agents to maintain taste consistency even in acidic or high-heat conditions.

These additives help the creamer resist curdling, browning, or breakdown during storage or use.
Such stability is critical for commercial beverage stations, vending machines, and packaged drink systems.
Coffee creamer is chemically engineered to produce a desirable sensory experience while avoiding the perishability associated with fresh dairy products.

Its formulation enables long-term storage without refrigeration, which is a major advantage for both consumers and manufacturers.
This engineered stability, convenience, and consistent performance is why coffee creamer is widely used in homes, cafés, and industrial food service settings.
Coffee Creamer, is a substitute of milk or cream manufactured through chemical synthesis, available as creamy white powder. 

Coffee Creamer is widely used as emulsifier. 
Coffee Creamer is widely accepted as safe food additive in many countries.
Coffee Creamer, commonly also called tea whitener or coffee whitener or else just creamer, is a liquid or granular product intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate, or other beverages. 

Most do not contain lactose and therefore are commonly described as being non-dairy products, although many contain casein, a milk-derived protein.
Dry granular products do not need to be refrigerated and can be used and stored in locations which do not have a refrigerator. 

Liquid Coffee Creamer should be tightly capped and refrigerated after opening.
Some non-dairy creamers contain sweeteners and flavors, such as vanilla, hazelnut, or Irish cream. 
As with other processed food products, low-calorie and low-fat versions are available for non-dairy creamers.

Melting point: 340 °C
Density: 2.44 g/cm³
Bulk density: 700–1000 kg/m³
Storage temp.: Store at +5 °C to +30 °C
Solubility: H₂O — 1 M at 20 °C, clear, colorless
Form: Solid
Color: White
pH: 8.5–9.6 (25 °C, 50 mg/mL in H₂O)
pKa: (1) 2.15, (2) 6.82, (3) 12.38 (at 25 °C)
Odor: Odorless
pH range: 8.8
Biological source: Synthetic
Water solubility: 1600 g/L at 20 °C
Sensitive: Hygroscopic
λmax (260 nm): Amax ≤ 0.20
λmax (280 nm): Amax ≤ 0.15
Decomposition: >465 °C
Merck: 14,7658
Stability: Stable; hygroscopic
InChIKey: ZPWVASYFFYYZEW-UHFFFAOYSA-L
LogP: –2.148 (est.)

Coffee Creamer is a useful biological buffer having a pH in the range of 8.5-9.6. Potassium phosphate is present in various forms: monobasic (KH2PO4), dibasic (KH2PO4), and tribasic (K3PO4). 
Coffee Creamer buffers are widely employed in equilibrium dialysis, high performance liquid chromatography (HPLC) and affinity capillary electrophoresis studies.
Coffee Creamer is formulated with anti-caking agents such as silicon dioxide or tricalcium phosphate to ensure the powder flows freely and does not clump during storage.

These agents absorb small amounts of moisture that might otherwise cause the product to harden inside its container.
This maintains pourability and convenience for both home and industrial dispensing systems.
The chemical composition may include buffering salts like dipotassium phosphate to regulate acidity and maintain the creamer’s stability when mixed with hot or acidic beverages.

These buffers prevent proteins and emulsifiers from coagulating or breaking down in coffee.
This allows the creamer to maintain its smooth texture even under high temperature conditions.
Coffee Creamer incorporate casein derivatives such as sodium caseinate, which enhance creaminess and improve the emulsifying properties of the product.

These protein-based components interact with oils and water phases to help produce a rich, dairy-like mouthfeel.
This makes nondairy creamers mimic the sensory characteristics of milk or cream more closely.
In flavored versions, coffee creamer formulations include aroma compounds such as vanillin, hazelnut flavoring, or caramelized sugar derivatives to improve taste.

These flavor molecules are encapsulated with stabilizers to prevent volatilization or degradation over time.
This ensures the aroma and flavor are released fully when the creamer dissolves in hot beverages.
Powdered coffee creamers often contain small amounts of anti-oxidants or preservatives to maintain product quality during extended shelf life.

These additives help slow oxidative rancidity in vegetable oils and protect color and flavor from deterioration.
This keeps the product stable through transportation, storage, and daily use.

Liquid coffee creamers may contain additional stabilizers like carrageenan or gellan gum to create a thicker, creamier consistency.
These hydrocolloids help maintain an even suspension by preventing separation between aqueous and lipid phases.
This results in a silky, uniform texture that enhances the sensory quality of hot or cold beverages.

Uses:
Buffering agent in antifreeze solutions; nutrient in the culturing of antibiotics; ingredient of instant fertilizers; as sequestrant in the preparation of non-dairy powdered coffee creams.
Coffee Creamer is used as a buffering agent to control the degree of acidity in solutions.
Coffee creamer is used to enhance the flavor and texture of hot beverages by providing a creamy mouthfeel without requiring refrigeration.

Coffee Creamers blend of fats, sweeteners, and emulsifiers gives coffee a richer and smoother taste profile.
This makes it a convenient alternative to milk or cream for both household and commercial use.
Coffee Creamer is used in vending machines and automated beverage dispensers because its stable formulation prevents clogging, curdling, or spoilage during extended operation.

Powdered versions remain free-flowing in hoppers and dissolve instantly when hot water is added.
This ensures consistent beverage quality in high-traffic service settings.

Coffee creamer is used in ready-to-drink beverage manufacturing where it provides creaminess, opacity, and flavor enhancement.
Its controlled fat and sugar content helps manufacturers achieve consistent product appearance and taste.
This makes it suitable for bottled coffees, iced lattes, and flavored coffee beverages.

It is used in baking and confectionery applications to add creaminess and improve texture in products like frosting, cookies, and dessert mixes.
The carbohydrate and fat components contribute to browning, tenderness, and flavor development during cooking.
This allows it to serve as a functional ingredient beyond beverages.

Coffee creamer is used to increase the caloric density and energy content of meal replacement drinks and nutritional supplements.
Its oils and carbohydrates supply readily accessible energy while improving flavor and palatability.
This makes it useful in specialized dietary formulations where enhanced mouthfeel is desired.

It is used in flavoring systems to stabilize aroma compounds and help them disperse evenly throughout food and beverage formulations.
The emulsifiers and encapsulating agents in the creamer protect volatile flavor molecules from breakdown.
This ensures consistent flavor delivery in both hot and cold applications.

Potassium Phosphate Dibasic is the dipotassium salt of phosphoric acid which functions as a stabilizing salt, buffer, and sequestrant. 
Coffee Creamer is mildly alkaline with a ph of 9 and is soluble in water with a solubility of 170 g/100 ml of water at 25°c. 
It improves the colloidal solubility of proteins. 

Coffee Creamer acts as a buffer against variation in ph. For example, it is used in coffee whiteners as a buffer against ph variation in hot coffee and to prevent feathering. 
It also functions as an emulsifier in specified cheeses and as a buffering agent for processed foods. 
It is also termed dipotassium monohydrogen orthophosphate and dipotassium monophosphate.

Coffee Creamer can be used as corrosion inhibitor of antifreeze, nutrient of antibiotic culture medium, phosphorus and potassium regulator of fermentation industry, feed additive, medicine, fermentation, bacterial culture and preparation of potassium pyrophosphate, as feed phosphorus supplement additive. 
Coffee Creamer can also be used as water treatment agent, microorganism, fungus culture agent and other purposes. 
It is often used as analytical reagent and buffer. 

Coffee Creamer is also used in pharmaceutical industry. 
In food industry, it is used as raw material for preparing alkaline water for pasta products, fermentation agent, flavoring agent, bulking agent, mild alkaline agent for dairy products and yeast food. 
Coffee Creamer Dibasic can be used as buffer, chelating agent and analytical reagent. 

Coffee Creamer can be used for boiler water treatment. 
In medicine and fermentation industry, Coffee Creamer can be used as phosphorus and potassium regulator and bacterial culture medium. 
Coffee Creamer is the raw material for producing potassium pyrophosphate. 

Coffee Creamer can be used as liquid fertilizer and corrosion inhibitor of ethylene glycol antifreeze. 
Feed grade is used as feed nutritional supplement. 
Coffee Creamer can be used as a product quality improver, which can improve the complex metal ions, pH value and ionic strength of food, so as to improve the bonding force and water holding capacity of food. 

Safety Profile:
Coffee creamer may cause digestive discomfort in individuals who are sensitive to certain ingredients such as hydrogenated oils, corn syrup solids, or artificial additives.
These components can lead to bloating or stomach upset when consumed in large quantities.
This makes moderation important, especially for those with dietary sensitivities.

Some nondairy creamers contain sodium caseinate, which is a milk-derived protein that may trigger reactions in people with dairy allergies.
Even though the product is labeled “nondairy,” it can still produce immune responses in sensitive individuals.
This requires careful label checking for consumers with confirmed milk protein allergies.

Powdered coffee creamers can pose an inhalation hazard if airborne dust is generated during handling or dispensing.
Fine particles may irritate the respiratory system, especially for individuals with asthma or existing respiratory conditions.
This risk is typically minimized by using proper storage and reducing dust formation.

Certain creamers high in hydrogenated fats may contribute to increased trans fat intake, which is associated with long-term cardiovascular risk.
These fats can influence cholesterol levels over time when consumed excessively.
Awareness of product composition helps consumers manage their dietary fat intake.

Liquid coffee creamers containing stabilizers like carrageenan may cause gastrointestinal irritation in sensitive individuals.
Some people experience discomfort due to the way these hydrocolloids interact with the digestive tract.
This makes ingredient tolerance an important factor when selecting creamer types.

Coffee creamers with high sugar content can contribute to rapid spikes in blood glucose levels, particularly for individuals with diabetes or insulin resistance.
Frequent consumption may increase the risk of metabolic imbalance or caloric overconsumption.
This highlights the importance of mindful use in diets requiring controlled sugar intake.