Utilization of glycerol solutions from sodium dihydropyrophosphate in the production of bakery products

Improving the shelf life and quality of baked products without compromising their sensory attributes remains a key challenge in the food industry. In this study, the density of sodium dihydropyrophosphate (Na₂H₂P₂O₇) solution at various concentrations in a water–glycerol binary system was measured using an Anton Paar DMA 4500 M vibrating tube densimeter, across a temperature range of 283.15 to 343.15 K, at 5 K intervals. Based on the density data, the molal volume (Vϕ), hydrolysis constant, and degree of hydrolysis for a 0.05 M solution in 0.1% water–glycerol medium were found to decrease by up to 10 times. This decrease resulted in a significant reduction in Gibbs free energy, indicating a suppression of chemical reactivity. The findings suggest that glycerol not only enhances the preservative properties of sodium dihydropyrophosphate but also contributes to improved porosity in baked goods. Therefore, such binary systems may be promising for improving food product stability and structure.