Substances added to foods to maintain or improve the safety, freshness, taste, texture or appearance of foods are called food additives. Food color, aroma, taste, shape and taste are important indicators to measure the quality of food. Food processing generally has physical processes such as grinding, crushing, heating, and pressurizing. During these processes, foods are prone to discoloration and discoloration, and some inherent aromas of foods are also lost. In addition, it is difficult to solve the soft, hard, brittle, and tough taste requirements of products in the same processing process. Therefore, the proper use of colorants, color protectants, edible flavors and fragrances, thickeners, emulsifiers, quality improvers, etc., can significantly improve the sensory quality of foods to meet people's needs for food flavors and tastes. So, what type of food additive is sodium tripolyphosphate? The manufacturer of STPP in China tells you.

Food additive Sodium tripolyphosphate is used as a water retention agent, quality improver, pH adjuster, and metal chelating agent in food. When sodium tripolyphosphate is added to food, it can improve the stability of the product, keep the internal water retention of the food, and improve the shape, flavor and color of the food. In meat products, it can maintain the water retention of the meat, enhance the knot strength, and maintain the nutritional content and tenderness of the meat.

The mechanism of sodium tripolyphosphate to increase the water holding capacity of meat is:

1. Raise the PH of the meat so that it deviates from the isoelectric point (PH5.5) of the meat protein.

2. Chelate the metal ions in the meat, so that the protein in the muscle tissue chelate calcium and magnesium ions.

3. Increasing the ionic strength of meat is beneficial to the muscle protein into a loose state.

4. Dissociate actin from muscle protein.

The food additive sodium tripolyphosphate/STPP produced by Chuandong Chemical Group in China has high purity, less impurities and more stable quality. As long as sodium tripolyphosphate is added reasonably in accordance with regulations, there is generally no problem.