Tetrapotassium pyrophosphate (TKPP) is commonly used as a food additive in the food and beverage industry. TKPP helps to stabilize emulsions, prevent ingredient separation, and maintain the texture of products such as mayonnaise, dressings, and sauces. TKPP is used to disperse particles, preventing clumping and improving the solubility of ingredients in powdered products like powdered beverages, dairy products, and instant soups. TKPP is employed as a buffering agent to control and stabilize the pH level of food and beverage products. It assists in maintaining the desired acidity or alkalinity of various applications. It can act as an antioxidant, helping to prevent the oxidation of food and beverage products and extend their shelf life. It is commonly used in processed meat, seafood, and baked goods. TKPP can bind to metal ions in food and beverage products and prevent their detrimental effects, such as discoloration and off-flavors caused by metal contamination.