STPP Food Grade

STPP Food Grade Description

STPP food grade with the full name of sodium tripolyphosphate food grade is usually used as a food additive to play the roles of water retention, quality improvement, PH value adjustment and metal chelation, etc… Compared with tech grade stpp, sodium tripolyphosphate food grade must be produced by thermal phosphoric acid in order to achieve the corresponding impurities, heavy metals and other control indicators and ensure food safety. If you are looking for sodium tripolyphosphate uses in food in the market, check the parameters carefully to prevent you from buying substandard products by mistake. Chemate is a reliable manufacturer who can provide customers with high-quality and high-purity food grade stpp. Inquiry us for more details and quotation now.

Technical Specifications of Sodium Tripolyphosphate Food Grade

ItemFood grade
Main contents (Na5P3O10 )%≥94.00
Phosphorus pentoxide(P2O5)   %≥57.0
Water insoluble  %≤0.10
Fe    %≤0.015
PH value of 1% solution9.4-10.0
Heavy metals, as Pb %≤0.001
Arsenic,as As  %≤0.0003
Fluoride, as F %≤0.003
Whiteness %≥85

Different Functions of Sodium Tripolyphopshate in Food

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.

STPP Uses in Meat
In meat
STPP Uses in Fish
In seafood
STPP Uses in Canned
In canned food
STPP Uses in Juice
In juice
STPP Uses in Beer
In beer
STPP Uses in Ice Cream
In ice cream

Chemate - Reliable STPP Food Grade Manufacturer

  • Quality and purity guaranteed.Using thermal phosphoric acid as raw material, special impurity and metal detection technology and equipment make our stpp food grade fully meet the various indicators of food safety.
  • Rich export experience. Since 2003, our products have been exported to various counties and regions all over the world. The quality of the chemicals and our service have been well received by our customers.
  • Competitive price and excellent service.

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