- Food quality improver: Sodium pyrophosphate anhydrous can be used as a food quality improver to improve the overall quality of food.
- Emulsifier: As an emulsifier in food, sodium pyrophosphate anhydrous can effectively improve the texture and taste of food, making dairy products more delicate and smooth, and meat products more tender and juicy.
- Stabilizer: As a stabilizer, anhydrous sodium pyrophosphate can prevent food stratification and precipitation during processing, and maintain the uniformity and stability of food.
- Buffer: Sodium pyrophosphate anhydrous can also be used as a buffer to adjust the pH value of food and optimize the color and flavor of food.
- Metal ion chelators: used as metal ion chelators in the food industry, they are used in meat and aquatic product processing to improve water holding capacity, make meat tender, stabilize natural pigments, and prevent fat corruption.
- Emulsifiers and adhesives: Sodium pyrophosphate anhydrous is also used as an emulsifier, dispersant and adhesive in meat and aquatic product processing, yeast powder and cheese manufacturing, etc.
- Dairy products, baking, meat processing: Sodium pyrophosphate anhydrous is used in dairy products, baking and meat processing as a quality improver, emulsifier, dispersant, buffer, chelating agent, etc.
- Aquatic product processing: In aquatic product processing, anhydrous sodium pyrophosphate can retain water and tenderize the product, while also having the effects of expansion and bleaching.
These application areas show the versatility and importance of sodium pyrophosphate anhydrous in the food industry.
