In beverages, the application of sodium pyrophosphate anhydrous is mainly reflected in the following aspects:

1.Acidity regulator: Sodium pyrophosphate anhydrous can be used as an acidity regulator in beverages to help adjust the pH value of the beverage to achieve an ideal taste.

2.Stabilizers and coagulants: In flavored beverages (including fruit-flavored beverages, milk-flavored beverages, tea-flavored beverages and other flavored beverages) and protein beverages (including mixed protein beverages), anhydrous sodium pyrophosphate is used as a stabilizer and coagulant, with a maximum allowable usage of 1.0 g/kg.

3.Prevent oxidation and precipitation: In the processing of fruit juice, soft drinks and cold drinks, anhydrous sodium pyrophosphate can prevent oxidation and precipitation during storage, maintaining the clarity and stability of the beverage.

4.Emulsification and dispersion effect: In ice cream processing, sodium pyrophosphate anhydrous has the effect of increasing volume and emulsification and dispersion, which is also applicable to certain beverages to improve their taste and stability.

5.Humectant: Anhydrous sodium pyrophosphate can be used as a humectant to increase the water holding capacity of solid components in beverages and reduce the loss of nutrients.

6.Prevent discoloration and decomposition of vitamin C: In certain beverages containing vitamin C, anhydrous sodium pyrophosphate can prevent food discoloration and decomposition of vitamin C, maintaining the nutritional value and color of the beverage.

In summary, anhydrous sodium pyrophosphate is widely used in beverages. It can not only improve the taste and stability of beverages, but also extend the shelf life of beverages. It is one of the indispensable food additives in the beverage industry.