The manufacturer tells you the principle of STPP in food processing
Phosphorus is an essential element of life. It exists in many forms in the body, but the common form is phosphate. Phosphates are molecules of phosphorus and oxygen (PO43-), which can be used as preservatives, thickeners, and starters. Among them, STPP is a food additive which is often used in food processing.
In the past, because the illegal addition of food additives left a shadow in people's minds, today CDchem takes you to correctly understand the role of STPP in food processing engineering.
1. Chelation of metal ions
STPP can chelate with Ca2+, Mg2+, Cu2+, Fe2+ in solution to form soluble chelates, which can soften hard water. It can also prevent or delay the oxidation of unsaturated fats, inhibit the growth of microorganisms and play a role of antisepsis and bacteriostasis.
2. Emulsification and Dispersion
STPP has the function of dispersing or stabilizing the incompatible substances in water to prevent the adhesion and condensation of suspension, such as emulsification of fat and protein.
3. Buffering effect
STPP is widely used as a food regulator because it can effectively stabilize the liquid phase in the medium within a certain range of PH value and make food taste more delicious.
4. Protein Action
STPP can enhance protein and glue globulin, so it can increase the water retention of meat products, improve the water permeability, promote the softening of food and improve the quality of food, and maintain the good flavor of food.
Manufacturers of food additives need to undergo a series of food safety certification before they can be put into production. CDchem is a manufacturer with food additive production license. Our food grade STPP is produced by thermal food grade phosphoric acid and soda ash with less impurities, low heavy metal content and more stable quality.
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