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Overview
Quick Details
Xingfa, Chuandong, RongHong, Wengfu
| CAS No.: | 7758-29-4 | Other Names: | Food Grade STPP |
| MF: | Na5o10p3 | EINECS No.: | 231-838-7 |
| Place of Origin: | China | Type: | Food grade |
| Efficacy: | Humectant | Brand Name: | polifar |
| Model Number: | Food Ingredients | Appearance: | White to cream colored powder |
| Shelf Life: | 2 years | MOQ: | 1kg |
| Sample: | Free, ≤300g | Criteria Implemented: | GB 1886.232 - 2016 |
Supply Ability
| Supply Ability | 400,000 kg per month |
Packaging & Delivery
| Product Packaging: | Our regular package is 25kg/bag |
| Product Storage: | Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances. |
| Loading: | 16MT/20FCL'; 17mt/20FCL without pallet |
| Delivery: | About 1 - 2 week |
Product Properties
Sodium tripolyphosphate (STPP) in the food industry is mainly used in cans, dairy products, fruit juice drinks and soy milk quality improvement agent; Water-retaining agent and tenderizer for meat products such as ham and luncheon meat; In the processing of aquatic products, it can not only play the role of water retention and tender, but also play the role of expansion and bleaching. Soften the beans in canned beans; It can also be used as water softener, chelating agent, pH regulator and thickening agent and in beer industry. Sodium tripolyphosphate is generally added 3-5‰ in food processing, and the maximum amount is 3% in aquatic processing
Specification
| Item | Standard |
| Appearance | White to cream colored powder |
| P2O5 | 56.0 - 58.0% |
| STPP content | Min. 85% |
| Waterinsouluble | Max. 0.1% |
| Whiteness | Min. 85% |
Fluoride (as F) ppm | Max. 50% |
| PH | 9.5 - 10.0 |
| Heavy Metals (as Pb) ppm | ≤ 10 |
| Arsenic (as As) ppm | ≤ 3 |
| Stacking density g/cm3 | 0.35 - 0.9 |
FAQ
Q1: What foods contain sodium tripolyphosphate?
A1: Sodium tripolyphosphate (STPP) is a common food additive that can usually be found in the following types of foods:
Processed meat products: such as ham, bacon, lunch meat and other processed meat products.
Quick-frozen seafood: such as quick-frozen shrimps, quick-frozen fish pieces, quick-frozen shellfish and other seafood products.
Processed poultry products: such as quick-frozen chicken nuggets, quick-frozen chicken wings, quick-frozen chicken fillets and other processed poultry products.
Quick-frozen aquatic products: such as quick-frozen fish balls, quick-frozen fish cakes, quick-frozen fish balls and other quick-frozen aquatic products.
Processed meat products: such as ham, sausage, sausage and other processed meat products.
Quick-frozen food: such as quick-frozen burgers, quick-frozen fried chicken, quick-frozen fried fish and other quick-frozen foods.
Fast food: such as instant noodles, instant noodles, instant dumplings and other fast food.
Canned food: such as canned meat, canned seafood, canned beans and other canned foods.
Baked goods: Such as cakes, biscuits, bread and other baked goods.
Prepared foods: such as instant soup, instant rice, instant porridge and other prepared foods.
In general, sodium tripolyphosphate is mainly used in processed meat products, quick-frozen foods, canned foods, baked goods and prepared foods to improve the texture, taste and shelf life of foods.
Q2: What is the role of sodium tripolyphosphate in food?
A2: Sodium tripolyphosphate (STPP) has the following main functions in food:
Water retention: STPP can absorb moisture in food, prevent food from drying out and dehydrating, and maintain the moistness and taste of food.
Acidity regulator: STPP can adjust the pH of food, improve the taste and flavor of food, and enhance the mouthfeel of food.
Chelating agent: STPP can combine with metal ions in food to prevent the impact of metal ions on food and maintain the color and texture of food.
Stabilizer: STPP can stabilize the properties of food, prevent delamination, precipitation or oxidation of food during processing, and extend the shelf life of food.
Deoxidizer: STPP can combine with oxygen in food to prevent oxidation reactions and maintain the freshness and quality of food.
Generally speaking, sodium tripolyphosphate, as a food additive, plays various roles in food processing such as water retention, seasoning, stabilization and antisepsis. It can improve the quality and taste of food, extend the shelf life of food, and maintain the color and freshness of food.
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