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  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 (PO 4 3- ), 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 Ca 2+ , Mg 2+ , Cu 2+ , Fe 2+  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 suspensi...

Water retention agent refers to a kind of substance which can improve the stability of products, keep the internal water retention of food water retention agent and improve the shape, flavor and color of food.  Food grade sodium tripolyphosphate  helps to maintain the water content in food. It is mainly used in meat and aquatic products processing to enhance the water stability and high water holding capacity. Several principles for selecting moisture retention agent products: 1. The ability of preserving water and making color of marinated meat stuffing: after marinating, the meat stuffing will have elasticity and brightness; 2. The product's solubility and retention agent can only be used after dissolving. The product with poor solubility can't play the role of product 100%. 3. Taste of the product: the phosphate with poor purity and quality will have astringency when it is made into meat products and tasted, which is most obvious on both sides of the root of the tongue, fol...