Is the food additive sodium tripolyphosphate(STPP) harmful in instant noodles?

For a long time, instant noodles have become the first choice for many people to travel and work overtime because of their delicious, convenient and cheap features. But for some media reports on food additives, everyone loves and hates instant noodles. So, is the food additive sodium tripolyphosphate(STPP) harmful in instant noodles?

Food additive sodium tripolyphosphate(STPP) as an anti-caking agent can increase the water absorption of noodles and make the noodles white, strong gluten and good elasticity. Sodium tripolyphosphate(STPP), as a quality improver of instant noodle cake, is as common as sodium hexametaphosphate, sodium pyrophosphate and guar gum. It is common in milk, beverage and other food additives.


There are more than a dozen food additives for instant noodles. These food additives can be found in the national standard GB2760 and are food additives that are allowed to be used. It complies with the “permitted varieties and scope of use” as specified in the standard, and it is safe to use it in a certain dose for a large number of experiments.

"Sanitary Standards for the Use of Food Additives" (GB2760-2011) in China stipulates that: the food additive sodium tripolyphosphate(STPP) in instant noodles, ice cream, dairy products, meat products, the maximum use amount is 5.0g /kg. As long as it is reasonable to add is safe.

Instant noodles as a convenient food, in order to maintain its quality and taste, the food additive sodium tripolyphosphate(STPP) has played a certain role. More food additives sodium tripolyphosphate(STPP) can be found in the details.

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