Sodium tripolyphosphate(STPP) manufacturer tell you the importance of food additives

Food additives are developed with the development of food industry. Food additives can effectively improve the sensory quality of food such as color, aroma, taste and shape, as well as preservation and preservation, and prolong the storage period of food. Food additives are not unfamiliar in daily life, because many packaged foods in life are almost added.

In order to prevent the invasion of microorganisms, food additives are only different means of sterilization, sterilization and bacteriostasis when necessary. Food that has not been preserved in the refrigerator will still spoil, but only slowed down.

1. Importance of Food Additives
The prolongation of fresh food and the segregation of cell tissue create conditions for the growth of microorganisms. Food is oxidized by air, light and heat to produce odors and peroxides, which are carcinogenic. Meat is contaminated by microorganisms, which decomposes protein and produces harmful substances such as putrescine, histamine and tryptamine, which are important causes of food poisoning.

2. Misunderstanding of food additive sodium tripolyphosphate(STPP):
There is a misconception about food preservation in society. It is considered that no antiseptic and antioxidant should be added to natural food. In fact, all processed foods in the market, in order to prevent corruption and deterioration, have undergone anti-corrosion treatment, but the method is different.Always remember Illegal addition≠food additive.

Food grade sodium tripolyphosphate(STPP) is safe to use according to regulations

The reason why sodium tripolyphosphate(STPP) can be a good food additive is that it has been tested and determined strictly. China's "Hygienic Standard for the Use of Food Additives" (GB2760-2011) stipulates that the maximum usage of sodium tripolyphosphate(STPP) is 1.0g/kg for canned, fruit juice (fruit-flavored) and vegetable protein beverages, and 5.0g/kg for dairy products, poultry products, meat products, ice cream and instant noodles. When compound phosphates are used, canned meat products shall not exceed 1.0g/kg by phosphate meter, and when sodium tripolyphosphate(STPP) is combined with sodium pyrophosphate and sodium phosphate, the canned meat products shall not exceed 5g/kg by phosphate meter.

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