Using food additive sodium tripolyphosphate/STPP can improve food quality and reduce cost

 With the rapid development of society, food additives are ubiquitous in people's life. Food additive is to improve the quality and satisfaction of food, but not all food can be added, and its dosage is strictly controlled, measured by scientific standards. For example, food additive sodium tripolyphosphate/STPP has passed rigorous scientific verification before it is included in the legal scope. As long as it is added in accordance with national standards in food production, it will not cause health hazards to human body.


How to use food additive sodium tripolyphosphate in the process of food processing without reducing the quality of food? Let's follow Chuandong chemical to see the principles of choosing sodium tripolyphosphate as water retention agent:

1. The solubility of sodium tripolyphosphate/STPP must be good, and the maintainer can only be used after it is dissolved. The product with poor dissolution cannot play its due role, and even has adverse effects.

2. Taste of food after using sodium tripolyphosphate: sodium tripolyphosphate with poor purity and quality will have astringency when it is made into meat products and tasted, which is obviously reflected on both sides of the root of the tongue, followed by details such as the taste crispness of the product. So it is very important to choose sodium tripolyphosphate from a very regular manufacturer.

3. Sodium tripolyphosphate must be produced with food grade production license such as Chuandong Chemical Group, and it needs food grade thermal method, so heavy metals and impurities can be controlled more effectively.


To sum up, sodium tripolyphosphate also has the characteristics of phosphate, which is a water retention agent of meat products with effective activation of meat protein. It can chelate metal ions with Ca2+, Mg2+, Cu2+, Fe2+ and other metal ions in solution to form soluble chelates, so as to reduce the hardness, so it is widely used in water purification and softening. It can also enhance protein and globulin, so it can increase the hydration and water retention of meat products, improve the water permeability, promote the softening of food, improve the quality of food, and maintain the good flavor of food. Therefore, in the process of food production, it can more effectively maintain the quality of food, so that more food in the processing will not lose the taste, reduce production costs, and get higher conversion of efficiency.


Like other additives, the use of food additive sodium tripolyphosphate/STPP in quality improver is also developing towards the direction of compounding, but different foods need to play different roles. Adding sodium tripolyphosphate to improve the quality and reduce the cost still needs to be solved according to the actual amount.

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