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Sodium Tripolyphosphate (STPP) | The Ultimate Water Retention & Texture Enhancer for Meat, Seafood & Processed Foods.

Sodium Tripolyphosphate (STPP) is a highly effective, multifunctional food-grade additive widely used as a moisture retainer, texture improver, and emulsifier. It is the sodium salt of polyphosphate and is commonly added to processed meats, poultry, and seafood to enhance juiciness, prevent weight loss during freezing, and improve overall product yield.

Benefits: STPP is used as a preservative for poultry, meat, and seafood, helping them to retain their tenderness and moisture. It is also added, along with other sodium polyphosphates, to processed cheeses as an emulsifier. Used solely or in blends with other phosphates as an acidity regulator and texturiser in dried noodles and to increasing their rate of hydration during cooking. In petfood, it used as acidity regulator and texturiser in meat based petfood formulations.		Application Guide : Premix the powder with others dry ingredients first like sugar, salt, seasoning powder etc or direct mix with water.
Recommended Dosage: 0.2% - 0.5%		Application : For Meat & Poultry Processing For Seafood & Fishery Products For Processed Cheese & Dairy For Canned Foods, Fruit & Vegetable Processing For Beverages & Sauces

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