Whether sodium tripolyphosphate is good or bad in food processing

Various opinions about food additives have come out and aroused fears of many small partners about food additives. In fact, some friends'understanding is biased. So sodium tripolyphosphate as one of the food additives, Chongqing Chuandong Chemical will tell you whether the use of sodium tripolyphosphate in food processing is good or bad.

Food grade sodium tripolyphosphate is mainly used as a quality improver in food processing. It can improve the complex metal ions, adjust the pH value and increase the ionic strength of food, thereby improving the binding force and water holding capacity of food. Sodium tripolyphosphate is used as a quality improver and water retainer for meat products, fruit juice drinks, beer, dairy products and soybean products. It can be used for ham and canned food to soften meat and increase adhesion force, for aquatic products to gain weight and keep fresh, for milk products to prevent protein from condensation and precipitation, to prevent beverage oxidation, deterioration, tone change, and to prevent vitamin C decomposition, to modify soybean protein to strengthen the function of soybean protein, and for fruits, vegetables and vegetables. Canned fava beans soften the skin. It can also be used as softener and thickener.

Sodium tripolyphosphate is used as additive in food industry. Mainly used as: preservatives, emulsifiers.
Preservatives: seafood, meat, poultry, animal food.
Emulsifier: For food emulsification and moisture retention.
Limited dosage: Most countries limit the use of sodium tripolyphosphate in the food industry, because sodium tripolyphosphate can significantly increase the weight of products, especially seafood.

Food grade sodium tripolyphosphate has the functions of keeping water, flavoring and adjusting taste. As long as it is used according to the national standards, it will bring greater development to the food industry.

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