In modern life, more and more consumers need to look at the ingredients when they buy food. But for ordinary consumers, it may be difficult to see the variety of food additives. Therefore, when we buy processed food, we must choose the food produced by regular manufacturers. Because the food additives used by regular manufacturers are strictly in accordance with national regulations to regulate their production and consumption, as well as the purchase of food additives are very strict. So is it safe to add food additive sodium tripolyphosphate(STPP) to food?

Without the help of the two "natural preservatives" of sugar and salt, the pickles and preserved fruits that have been kept in the supermarket for a long time will be quickly destroyed by bacteria and molds. But now people all know that eating too much salt and sugar is not good for health. So low-sugar preserved fruits and low-salt pickles have to resort to synthetic preservatives. For example, jelly that children like to eat must also be preserved. Otherwise, it is not high in sugar and water, how can it be kept at room temperature for so long?

Food additive sodium tripolyphosphate(STPP) is a commonly used moisture retaining agent in foods, such as frozen seafood, meat products, fish sausage, ham, etc., which can improve water holding capacity, increase cohesiveness, and prevent fat oxidation. Not only that, sodium tripolyphosphate can also make bean paste and soy sauce prevent discoloration, increase viscosity, shorten fermentation period and adjust taste; increase expansion capacity, increase volume and enhance emulsification to prevent paste damage in ice cream processing To improve the taste and color, etc. Many food processing is used alone or in combination with sodium tripolyphosphate.

In addition, the problem of adding non-edible substances to food exposed by the media in recent years is not rare. For food with illegal additives, consumers must be vigilant, because illegal additives are definitely harmful to human health.