Sodium tripolyphosphate (STPP) : a generalist in food additives

In the broad field of food industry, STPP, as a common food additive, is playing an indispensable role.

STPP has a range of important uses and functions. Its excellent water retention performance can effectively lock the water in the food and extend the freshness and taste of the food. Imagine that delicious ham and sausage, with STPP to retain the water, the meat is tender and juicy, and every bite is filled with satisfaction.

In terms of stable emulsification, STPP also performs well. It can help oil and water perfectly blend, maintain the uniformity and stability of food. Foods such as ice cream and sauces have an intoxicating texture and taste because of it.

In aquatic products processing, frozen shrimp, fish balls and other aquatic products due to the addition of STPP, effectively prevent the loss of water, to maintain the elasticity and taste of aquatic products. In beverage production, the suspended particles in fruit juice drinks are stably distributed under the action of STPP, and the taste is smoother.

It is worth emphasizing that the use of STPP in food strictly follows the relevant national regulations and standards, has undergone a strict safety assessment, and fully protects the health and safety of consumers.

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