Sodium tripolyphosphate food grade and technical grade NEW

What is Sodium Tripolyphosphate (STPP) Food Grade?

Sodium Tripolyphosphate (STPP) is a phosphorus-based chemical compound commonly used in the food industry as a preservative, texturizing agent, and moisture-retaining additive. It enhances food quality and shelf life by binding water and improving food texture. STPP is often used in meat, seafood, dairy, and processed foods to:

✔ Improve moisture retention and prevent dehydration
✔ Enhance texture and mouthfeel in processed foods
✔ Stabilize color, flavor, and consistency in canned foods
✔ Increase freezing tolerance in seafood and meat products
✔ Aid in protein dispersibility and emulsification

✔ Benefits of Sodium Tripolyphosphate in Food

1. Preservation of Freshness:

• Extends the shelf life of meat and seafood products by retaining moisture and preventing bacterial growth.

2. Texture Improvement:

• Enhances firmness and juiciness in meats, fish, and processed foods, making them more palatable.

3. Moisture Retention:

• Prevents the loss of water during freezing or processing, improving the yield and texture of food products.

4. Improved Color and Appearance:

• STPP helps maintain the color and appearance of foods by reducing oxidation and browning during storage.

5. Food Quality Control:

• Ensures consistent product quality by stabilizing the pH balance and enhancing the viscosity of sauces and gravies.

📌 Applications of Sodium Tripolyphosphate Food Grade

✔ Meat Industry (Pork, Beef, Poultry)

• Used to retain moisture in meat products such as sausages, ham, and processed deli meats

• Improves texture, tenderness, and appearance in frozen meat cuts

• Aids in water retention during thawing, preserving product weight

✔ Seafood Industry (Fish, Shrimp, Shellfish)

• Prevents drip loss and dehydration in frozen seafood, enhancing the weight and texture of shrimp, fish, and shellfish

• Retains freshness and enhances visual appeal during storage

• Used in surimi production to improve texture and emulsification

✔ Dairy Products

• Improves the texture and moisture retention in cheese and processed dairy products

• Helps in emulsification of cheese and processed dairy blends

• Used in milk powder to prevent clumping and maintain product flowability

✔ Fruit and Vegetable Processing

• Preserves color and texture in canned fruits and vegetables

• Enhances the quality of frozen vegetables by maintaining cell integrity during freezing

✔ Beverages & Sauces

• Used in beverages to stabilize cloudy products and improve clarity

• In sauces and gravies, it helps with viscosity control and stabilization

📌 Production Method & Raw Materials

✔ Raw Materials Used:

• Phosphoric Acid (H₃PO₄) – Primary source of phosphorus

• Sodium Carbonate (Na₂CO₃) – Reacts with phosphoric acid to form sodium tripolyphosphate

• Water – For dilution and purification

✔ Production Process:

1. Synthesis of Sodium Tripolyphosphate:

• Reacting phosphoric acid with sodium carbonate under controlled conditions to form sodium tripolyphosphate.

2. Crystallization & Filtration:

• The product is then crystallized and filtered to remove impurities, ensuring high purity suitable for food applications.

3. Drying & Granulation:

• The final product is dried and granulated for easy handling and precise formulation in food products.

4. Quality Control & Packaging:

• The product undergoes strict quality control to ensure compliance with food-grade standards. It is then packed in moisture-resistant bags for long shelf life.

📌 Product Specifications

Know more about STPP here : https://www.khonorchem.com/phosphate/61.html