The transformation of human food is not only reflected in fruits and crops, but also in processed food. The emergence of processed food also enriches our dining table. However, there are also many rumors, leading to many people's hearing of food additives. As a regular manufacturer of sodium tripolyphosphate, what we want to say is that consumers don't need to panic. How to correctly treat sodium tripolyphosphate as a food additive?

The main function of sodium tripolyphosphate in food is to improve the color, fragrance and taste of food, adjust the nutritional composition of food, and extend the shelf life of food. As long as the food grade sodium tripolyphosphate is added in strict accordance with the food production requirements and national food additive regulations, it belongs to the normal acceptance range of human body.

Sodium tripolyphosphate is used in the food industry as a quality improver and water retention agent for cans, juice drinks, dairy products, soymilk, etc. It is mainly used for tenderizing ham can and softening bean skin in broad bean can. It can also be used as softener and thickener.

According to the hygienic standard for the use of food additives (GB2760-2011), the maximum use of canned food, fruit juice (fruit flavor) beverage and vegetable protein beverage is 1.0g/kg; the maximum use of dairy products, poultry meat products, meat products, ice cream and instant noodles is 5.0g/kg. When composite phosphate is used, it shall not exceed 1.0g/kg for canned meat products, 0.50g/kg for condensed milk, 5g/kg for composite use with sodium pyrophosphate and sodium phosphate, and 5g/kg for Western cooking and smoked ham according to GB13101-1991 hygienic standard for Western cooking and smoked ham, and 5g/kg for composite use (western ham can be added appropriately) , calculated as 8g/kg of phosphate.