Sources and functions of food grade sodium tripolyphosphate/STPP

 China's interpretation of food additives is to improve food quality and color, aroma and flavor, as well as to preserve, preserve and process the need to add synthetic or natural substances in food. However, the role of sodium tripolyphosphate in food processing may be unclear to many people. Today, Chongqing Chuandong Chemical Group will tell you about the source, classification and function of the food grade sodium tripolyphosphate/STPP.


First of all, sodium tripolyphosphate has two grades: food grade and industrial grade. The source of sodium tripolyphosphate is produced by phosphoric acid processing technology. Here is an important information that food grade sodium tripolyphosphate must be produced by thermal phosphoric acid in order to achieve the corresponding impurities, heavy metals and other control indicators.


Sodium tripolyphosphate/STPP food grade is widely used in food industry. The following are used in daily life:

1. Sodium tripolyphosphate is used in meat products, fish sausage, ham and so on. It can improve water holding capacity, increase knotability and prevent fat oxidation.

2. Used in fruit drinks and cool drinks, it can increase juice yield, increase viscosity and inhibit the decomposition of vitamin C.

3. Used in soybean paste and soy sauce can prevent discoloration, increase viscidity, shorten fermentation period and adjust taste.

4, for dairy products, beverages to prevent gel precipitation;

5. Ice cream can increase expansion capacity, volume, emulsification, prevent paste damage, improve taste and color.

6. For canned beans, fruits and vegetables, it can stabilize natural pigments and protect food color.

7. Sodium tripolyphosphate can reduce dough gluten, improve biscuit porosity, and reduce the amount of sugar and fat.

8. Adding beer can clarify liquor, prevent turbidity and improve beer taste.

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