Sodium tripolyphosphate(STPP) is used in the food industry as a quality improver for meat, canned food, fruit juice beverage, dairy products, soymilk, etc. It is mainly used for tenderizing ham cans, softening soybean skin in broad bean cans, and also as a softener and thickener. So, what is the amount of STPP used as food additive? What are the specific uses of STPP? Next, CDchem will give you an answer.
Analysis of the amount of STPP
Food grade STPP can be added to food. But there is a range of additions: the usual amount of rice, noodles, meat or frozen food should not be greater than 5g/kg. The addition of beverages and canned products should not exceed 1.0g/kg.
Eight-treasure porridge canned, canned meat, fruit and vegetable juice (meat) drinks, protein drinks, tea drinks, the maximum use amount of 1.0g/kg.
Milk and dairy products (01.01.01, 13.0) except varieties, cooked meat products (08.03.08) except canned meat, ice cream, instant rice noodles, prefabricated meat products, the maximum usage is 5.0 g/kg.
"Magic" STPP in Food
1. Water purification, softener STPP chelates metal ions with Ca2+, Mg2+, Cu2+, Fe2+ in solution to form soluble chelates, thus reducing the hardness, so it is widely used in water purification and softening.
2. Peel softeners make the peels of vegetables and fruits soften quickly, shorten cooking time and improve pectin extraction rate.
3. Anti-discoloration agents and preservatives can promote the decomposition of vitamin C and the discoloration and discoloration of pigments, prevent the corruption of meat, poultry and fish, and prolong the shelf life of food.
4. Bleaching protectant and deodorant can improve bleaching effect and remove odor from metal ions.
5. Antiseptic and bacteriostatic agents inhibit the growth of microorganisms and thus play an antiseptic and bacteriostatic role.
6. Emulsifiers, dispersants of meat powder, layers and thickeners disperse or stabilize insoluble substances in water to prevent adhesion and coagulation of suspensions.
7. Strong buffer, fresh-keeping agent control and keeping stable range of PH can make food taste more delicious. Control acidity and acidification rate.
8. Water-retaining agents, softeners and tenderizers can enhance the hydration and water retention of meat products, improve the water permeability, promote the softening of food and improve the quality of food, and maintain the good flavor of food.
9. Anticoagulant in dairy products can prevent milk from agglutinating when heated and prevent the separation of milk protein from fat and moisture.
