Monitoring destabilization of coffee creamer mixture using STABINO ZETA

This resource explores how zeta potential and isoelectric point (IEP) measurements can be used to evaluate the stability of coffee creamers before and after mixing with coffee. Using the STABINO ZETA instrument from Microtrac, researchers compared two commercial creamers and demonstrated how changes in pH influence particle interactions, aggregation, and the risk of phase separation.

The study found that creamers with a larger difference between their initial pH and isoelectric point exhibited greater colloidal stability after mixing with coffee. These findings show the value of zeta potential analysis for understanding emulsion behaviour, improving formulation development, and predicting long-term product stability in food and beverage applications.

Resource details

• Resource type: Whitepaper
• Page count: 3
• Read time: 6 mins