1, pH regulator: sodium citrate is a weak alkaline substance, which can react with the acidic components in the food to regulate the acidity and alkalinity (pH) of the food. By adding sodium citrate, the pH value of the food can be adjusted to a suitable range to ensure that the taste, color and texture of the food is stable, and at the same time inhibit the growth of harmful microorganisms to extend the shelf life of the food.

2, chelating agent: sodium citrate has the ability to chelate metal ions, can form stable complexes with calcium, magnesium, iron and other ions in the food, preventing these ions from reacting adversely with other ingredients in the food (such as proteins, pigments, antioxidants, etc.), reducing the phenomena of sedimentation and browning, and maintaining the clarity and color of the food.

3, emulsifier and stabilizer: In some food systems, sodium citrate is used as an emulsifier and stabilizer, which helps to improve the texture and structural stability of the food, such as in dairy products, ice cream, bakery products, etc. It can enhance the stability of the emulsion, prevent the fat from separating, and improve the taste and appearance quality of the product.