94% Food Grade Sodium Tripolyphosphate STPP Detergent Powder for Food Additives

• Customization: Available
• CAS No.: 7758-29-4
• Formula: Na5p3o10
• Model NO.: stpp
• EINECS: 231-838-7
• Certification: CCIC, CIQ, RoHS, ISO
• Purity: ≥99%
• Type: Sodium Tripolyphosphate
• Grade Standard: Industrial Grade
• Transport Package: 20kg/Bag, 25kg/Bag;According to Customer Requireme
• Specification: 20kg/Bag, 25kg/Bag;According to Customer Requireme
• Trademark: YuCai Chemical
• Origin: Made in China
• HS Code: 2835311000
• Production Capacity: 5000 Tons/Month

Product Description

Sodium tripolyphosphate, is an inorganic compound, chemical formula Na5P3O10, is an amorphous water-soluble linear polyphosphate, commonly used in food, as a moisture retention agent, quality improver, pH adjuster, metal chelating agent.

Sodium tripolyphosphate has two crystalline states: Type I (high-temperature type) and Type II (low-temperature type). The difference lies in the different bond lengths and angles between the two, with the same chemical properties but higher thermal stability and hygroscopicity in Type I compared to Type II.

Sodium tripolyphosphate has functions such as chelation, suspension, dispersion, gelation, emulsification, and pH buffering. It can be used as a main auxiliary agent for synthetic detergents, industrial water softeners, tanning pre tanning agents, dyeing aids, organic synthesis catalysts, pharmaceutical industry dispersants, and food additives. Apart from exporting STPP, domestic STPP consumption is mainly concentrated in the detergent industry, food, ceramics, etc.Sodium tripolyphosphate is used for marinating raw ham meat. For every 100kg of meat, add 2.2kg of mixed salt (91.65% refined salt, 8% sugar, 0.35% sodium nitrite) and 85g of sodium tripolyphosphate. Stir well and marinate in a cold storage at 0-4 ºC for 48-72 hours, achieving good results. Used for the production of canned fava beans, it can soften the bean skin. Many fruits and vegetables have a tough outer skin. As the fruits and vegetables mature, the outer skin becomes more tough. Adding polyphosphate to water used for hot pressing or soaking in fruit and vegetable processing can chelate calcium, thereby reducing the toughness of the outer skin.