Food grade sodium tripolyphosphate(STPP) can also promote the development of the food industry

 Now with the improvement of people's quality of life, food has become more and more diversified. But in fact, they don't know how these foods are made, and they are often engulfed by various food rumors. Food additives are one of them. But the benefits of food additives still outweigh the disadvantages. Like the use of sodium tripolyphosphate(STPP) in food, it is no problem as long as it is added in strict accordance with the standard.


Many of the food additives currently used have thousands of years of application history. For example, the enzyme preparation used in wine making - invertase has a history of nearly 6,000 years; the coagulant brine used to make tofu has a history of more than 2,000 years of application in my country. These food additives have undergone hundreds of thousands of years of practical testing, which proves that they are compatible with human health.


Food grade sodium tripolyphosphate(STPP) is also used in food additives after rigorous and repeated practical inspections. With the advancement of science and technology, the original preservation and taste of food cannot meet the needs of modern people. Sodium tripolyphosphate is an improver of food quality.


As a food additive, sodium tripolyphosphate(STPP) can be used in meat products, aquatic products, dairy products, fruit juice drinks, etc. as a water-retaining agent and quality improver; used in ham and steaks to make meat tender and smooth and improve taste; used for weight gain in seafood and fresh rivers Water retention; used as an antioxidant for fruit juice drinks to extend shelf life; used as a dispersant for beans and dairy products.


In the case of not exceeding the range and not exceeding the amount of use, the food additive sodium tripolyphosphate(STPP) will bring more high-quality choices to life, and greatly promote the development of the food industry.

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