Sodium tripolyphosphate(STPP) can be used as humectant in food
In the modern food industry, we are not too familiar with humectant. Humectant, as its name implies, is a food additive added to food to help maintain food moisture stability. Sodium tripolyphosphate(STPP) can also be used as humectant in food.
Food grade sodium tripolyphosphate(STPP) can improve the water holding capacity and binding strength of meat products. In the process of freezing, refrigeration, thawing and heating, meat loses a certain amount of moisture and hardens its quality. At the same time, some nutrients such as soluble protein were lost. If sodium tripolyphosphate(STPP) is added to meat, the pH of meat can be increased, which deviates from the isoelectric point of internal protein (pH 5.5). It can also increase ionic strength, facilitate the dissolution of myofibrillar proteins, and integrate calcium and magnesium ions bound to muscle structural proteins. The network structure of muscle proteins is destroyed, and the polarity bound to water in the structure is released. At the same time, it can also dissolve the actin and myosin in high muscle protein, so as to improve the water holding capacity of meat, so that meat can maintain its moisture during processing, and the nutritional components and tenderness are also preserved.
Food grade sodium tripolyphosphate(STPP) can also improve the pH value of meat quality, chelate metal ions in meat quality, and increase the ionic strength of meat quality. The dissociation of some meat proteins can maintain the maximum moisture content of meat products, enhance the binding force accordingly, tenderize the meat and maintain more nutrients. It is an important additive for meat products, especially for minced meat, sausage and meat filling. Soybean protein also has good water holding capacity, which can be used as a functional ingredient to help meat products keep water tender and absorb oil. Soybean protein concentrate, tissue protein or protein isolate can be added to meat products to achieve good results, not only reduce costs, but also improve quality.
Food grade sodium tripolyphosphate(STPP) can improve the water holding capacity and binding strength of meat products. In the process of freezing, refrigeration, thawing and heating, meat loses a certain amount of moisture and hardens its quality. At the same time, some nutrients such as soluble protein were lost. If sodium tripolyphosphate(STPP) is added to meat, the pH of meat can be increased, which deviates from the isoelectric point of internal protein (pH 5.5). It can also increase ionic strength, facilitate the dissolution of myofibrillar proteins, and integrate calcium and magnesium ions bound to muscle structural proteins. The network structure of muscle proteins is destroyed, and the polarity bound to water in the structure is released. At the same time, it can also dissolve the actin and myosin in high muscle protein, so as to improve the water holding capacity of meat, so that meat can maintain its moisture during processing, and the nutritional components and tenderness are also preserved.
Food grade sodium tripolyphosphate(STPP) can also improve the pH value of meat quality, chelate metal ions in meat quality, and increase the ionic strength of meat quality. The dissociation of some meat proteins can maintain the maximum moisture content of meat products, enhance the binding force accordingly, tenderize the meat and maintain more nutrients. It is an important additive for meat products, especially for minced meat, sausage and meat filling. Soybean protein also has good water holding capacity, which can be used as a functional ingredient to help meat products keep water tender and absorb oil. Soybean protein concentrate, tissue protein or protein isolate can be added to meat products to achieve good results, not only reduce costs, but also improve quality.
In addition, adding sodium tripolyphosphate(STPP) in food can improve the quality of products, such as regular appearance, tender meat, bright color, etc. When used in fruits and vegetables, calcium pectate and calcium oxalate can be separated on the surface of fruits and vegetables to promote the softening of the skin. More details of food grade sodium triphosphate(STPP) can be clicked to see.
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