Sodium tripolyphosphate(STPP) is used in food industry as a quality modifier for meat, canned, fruit juice, dairy products, soy milk. It is mainly used for tenderizing canned ham, softening soybean skin in canned broad bean, and also as a softener and thickener.
Water purification, softener
STPP chelates metal ions with metal ions such as Ca2+, Mg2+, Cu2+ and Fe2+ in the solution to produce soluble chelates, thereby reducing hardness, so it is widely used in the purification and softening of water quality.
Peel softener
It can quickly soften the peel of vegetables and fruits, shorten cooking time and improve the extraction rate of pectin.
Antichromic agent, preservative
It can promote the decomposition of vitamin C and color fade and color, can prevent meat, poultry, fish decay, in order to extend the food storage period.
Bleaching protectants and deodorants
It can improve the bleaching effect and remove the odor in metal ions.
Antiseptic and bacteriostatic agents
Inhibit the growth of microorganisms and thus play an antiseptic and bacteriostatic role.
Emulsifier, pigment meat dispersant, prevent layering agent, thickener.
Make the insoluble matter in the water disperse or stabilize the suspension, in order to prevent the attachment and condensation of the suspension.
Strong buffer and preservative
It control and maintain a stable PH range, can make food taste more delicious. Control acidity and souring rate.
Water retaining agent, softening agent, tenderizing agent
STPP has enhanced effect on protein and colloglobulin, so it can increase the hydration and water retention of meat products, improve water permeability, promote food softening and improve the quality of food, and maintain the good flavor of food.
Coagulant
In dairy products it can prevent milk when heated agglutination, prevent milk protein and fat moisture separation.
