Buffers are important not only for proper gummy formulas, but offer an important functionality for a large variety of food products consumers purchase and consume everyday. There are different types of buffering “agents” and in this post we’ll explore just two types of buffers that can be somewhat interchangeable depending on the application and goal. We'll also relate this to how your gummy manufacturing is affected for this blog series on Gummy Formulation.
The two buffers we’ll review today are Sodium Citrate and Dipotassium Phosphate. They are commonly used in pharmaceuticals, food products and industrial applications. While they are different compounds, they share a lot of similar properties and can sometimes be used interchangeably. It is important to know as a formulator how these two ingredients can be used in your toolbox of ingredient options and their limitations.
Sodium citrate - Is your gummy recipe setting too fast?
Sodium citrate, or trisodium citrate, in its pure form is a white crystalline powder that is odorless and can add a slightly salty taste to foods. It is a functional food additive used for the following purposes:
Acidity regulator and buffer
Emulsifier
Antioxidant.
It’s used in dairy-based food production and other pH dependent products as it helps control the acidity (acts as a buffering agent for proteins etc.)
In gummy recipes it helps with buffering the hot gummy solution so that the pectin doesn’t set too quickly as you deposit. Pectin gelation depends on the pH of the finished batch and buffering of the formula using sodium citrate helps to prevent the pregelling of your batch. Use caution however, because too much can prevent gummies from setting up entirely.
Additionally, some brands are switching over to sodium citrate from other buffers as a somewhat more “clean label” or “natural” sounding ingredient. Formulators should be aware that it can be less effective than dipotassium phosphate depending on the application.
Dipotassium phosphate
Another buffer that is commonplace in food manufacturing is Dipotassium Phosphate or “DPK”. It is also a white crystalline odorless powder, and also can impart a salty taste depending on its use level. In food it’s often used similarly to sodium citrate except that it has a stronger impact in application, meaning a little goes a lot farther in your formulas. It is also a functional food additive being used similarly to sodium citrate as:
Acidity regulator and buffer
Emulsifier
Antioxidant
PLUS the added benefits of:
Chelating agent
Texturizer
Electrolyte source
Dipotassium Phosphate is a highly effective emulsifier & stabilizer for dairy based or high protein foods and beverages where proteins need to be protected from heat or acid during processing.
It’s also used in production of certain types of processed meat products as it helps improve texture and prevent the meat from spoiling. It has antioxidant properties and has been used more recently in the health and wellness space as a source of phosphates and potassium for muscle recovery.
Dipotassium phosphate is a much more versatile option than sodium citrate, but can be considered by some to be less clean label friendly. Use caution when transitioning away from dipotassium phosphate because you may encounter unintended consequences.
Similarities
Both are salts, made up of ions held together by ionic bonds. Sodium Citrate has sodium and citrate ions and Dipotassium Phosphate has potassium and phosphate ions.
Both are also water soluble and can help emulsify oil based ingredients into water based formulas. This property makes them easy to work with in a significant number of food processing facilities and applications.
While one may have a slight advantage for consumer preference as a clean label option, both are considered by the FDA and EFSA as safe products for consumption.
Conclusion
Sodium Citrate and DPK are both extremely functional ingredients that are commonly used in food processing for a multitude of purposes, including gummy manufacturing. Despite having a couple of different applications, depending on your needs they can sometimes be used interchangeably. Use caution however, as they may look and behave similarly, but they are not identical.
If you are interested in learning more about these compounds and their applications for your product(s), reach out to The New Flavor for guidance!
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