STPP Food Grade

Sodium tripolyphosphate is a widely used food additive in meta processing, for that it can increase the PH value, strengthen the ion power and chelate metal ions to increase the water retention, emulsification stability of meat products, improve the texture of meat. Meanwhile, it can also delay oxidation damage, improve the color, reduce cooking loss, as well as improve the taste of meat products.

Taste, texture and juiciness are important characteristics of seafood, but most seafood is easily damaged by ice crystals and protein denaturation during frozen storage. STPP food grade is a common food additive added before freezing seafood, such as, fish, shrimp, scallops, etc… It can reduce the amount of thawing water and make the seafood look firmer and smoother. It can also be used as water retention agent to prevent denaturation during freezing, as well as improve the texture, tenderness, slicing, elasticity and taste of seafood.

It can stabilize natural pigments and protect the original color of food. Used in canned ham, it is beneficial to the improvement of product quality under proper conditions, such as complete shape, good color, tender meat, easy to slice and shiny cut surface. Many fruits and vegetables have tough skins. As they mature, the skins become tougher. In fruit and vegetable processing, blanching or soaking in water, adding sodium tripolyphosphate food additive can complex calcium, thereby reducing the toughness of the skin. Used in the production of canned broad beans to soften its skin.  

It can prevent protein from coagulation and precipitation. The addition of sodium tripolyphosphate food grade to milk is used as a moisture retention agent and thicken to keep the milk fresh and taste.

In addition, it can also increase the volume of ice cream, enhance emulsification and prevent the destruction of the paste. Reduce dough gluten, increase biscuit looseness, as well as  reduce the amount of sugar and fat. STPP powder can also be used in beer and various fruit drinks.