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In food,as water retention agent, quality improver, pH regulator ,metal chelating agent and prevention of oxidation and corrosion.and as a fat and protein emulsifier. Widely used in cans, fruit juice,dairy, meat, ice cream, instant noodles etc.
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|
Item |
Index |
|
Content(Na5P3O10) % |
≥95.0 |
|
Total Phosphate(as P2O5) % |
56.0~58.0 |
|
Water Insoluble |
≤ 0.05% |
|
pH value(10g/L solution) |
9.5~10.0 |
|
F,mg/kg |
≤ 10 |
|
Heavy Metal(as Pb)mg/kg |
≤ 10.0 |
|
Pb |
≤ 1 |
|
As |
≤ 1 |
|
Cd |
≤ 1 |
|
Hg |
≤ 1 |
|
Al |
≤ 200 |
|
Appearance |
Wither Power or Granular |
|
White content |
≥85% |
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Sodium tripolyphosphate is White powder or granule in appearance. Soluble in water. Available in different types according to request,including bulk density(0.5-0.9g/cm3),solubility (10 gram,20gram in 100ml water),quick dissolve, large granular ect.
Chemical formula: Na5P3O10, Einecs: 231-838-7, CAS No.: 7758-29-4.
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With the capability of maintaining water, the primary uses of food grade sodium tripolyphosphate are to improve the eating quality in food processing, especially in meat and fish products.STPP is a common ingredient added to fish like salmon,before frozen and its primary purpose is to reduce the amount of thaw water (or maintain water) and make seafood look firmer and smoother. You may also find it in other frozen seafood, such as scallops, shrimp, and lobster.The level of water retention performance is closely related to the quality of fish products such as texture, tenderness, sliceability, elasticity, and taste. If without sodium tripolyphosphate, when thawed, most seafood is prone to lose weight (water) and generate a darker appearance and as well make the body fragile.
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In 25kg/ bag. Storage and sealed in a shady ,dry, and ell-ventilated area away from toxic and hazardous chemicals.
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â— Kosher/Halal/ISO9001/ISO22000/RSPOCerificated
â— No MOQ,More Opportunities,providing sample for testing
â— Customized Products package
â— Mixed Shipment.
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STPP interacts with amino acids or hydroxyl groups in proteins, thus improving the water retention and gel strength of meat.Sodium tripolyphosphate is a phosphate salt that perfectly emulsifies meats by raising the pH of the meat. This allows for the proteins to retain more water, which enables easier fat emulsion.
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http://www.hombochem.com/