Understanding Zeta Potential in Coffee Creamer Powder

Coffee creamer powder is a complex formulation designed to disperse effectively in a liquid and deliver consistent performance, appearance and texture. Its behaviour in suspension is influenced by the interaction between particles and the surrounding liquid, making zeta potential an important parameter when investigating dispersion stability.

Zeta potential describes the electrokinetic potential at the surface of particles dispersed in a liquid. It is influenced by factors including the chemical composition of the particle surface and the properties of the surrounding solution. Understanding these interactions can help explain why some dispersions remain stable while others are more prone to aggregation or separation.

Why Does pH Matter?

The pH of the dispersion environment can have a significant effect on the measured zeta potential of Coffee Creamer Powder. Changes in pH can alter the charge at the particle surface and, consequently, the attractive and repulsive forces acting between particles.

In general, particles tend to exhibit a more positive zeta potential under acidic conditions and a more negative zeta potential under alkaline conditions. Dispersions with a greater positive or negative zeta potential generally experience stronger electrostatic repulsion, which can contribute to improved stability. As the zeta potential approaches 0 mV, repulsive forces are reduced and the risk of particle aggregation may increase.

Measuring Zeta Potential in Coffee Creamer Powder

In this application note, the relationship between zeta potential and pH is investigated using a commercially available Coffee Creamer Powder containing a combination of polysaccharides, proteins and stabilisers. Measurements are performed across different pH environments to examine how changes in the dispersion conditions affect particle charge.

Zeta potential is measured using electrophoretic light scattering (ELS) with phase analysis light scattering (PALS). The study demonstrates how this technique can provide valuable insight into the surface charge and dispersion behaviour of complex powdered food formulations, helping researchers and manufacturers better understand factors that can influence product stability and performance.