Sodium Tripolyphosphate Food Grade STPP
| HS Code | 986783 |
| Chemical Formula | Na5P3O10 |
| Appearance | White granular or powder |
| Solubility | Soluble in water |
| Ph Value | 9.2 - 10.0 (1% aqueous solution) |
| Melting Point | 622 °C |
| Density | 2.522 g/cm³ |
| Buffering Capacity | Good buffering capacity |
| Chelating Ability | Can chelate metal ions |
| Emulsifying Property | Has emulsifying effect |
| Water Retention | Can retain water in food |
As an accredited Sodium Tripolyphosphate Food Grade STPP factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | For Sodium Tripolyphosphate Food Grade STPP, take a thick paper bag, cover it with oil paper, and tie it firmly with hemp rope. According to the market rules, each bag usually holds about 50 pounds to ensure no leakage. |
| Storage | Sodium Tripolyphosphate Food Grade STPP should be stored in a dry warehouse, away from damp places, and separated from alkaline objects. Regularly check the packaging to prevent damage. |
| Shipping | Sodium Tripolyphosphate Food Grade STPP should be transported in a covered wagon to avoid wind and rain erosion. Handle it with care during transportation and do not damage the bag to prevent leakage. |
Competitive Sodium Tripolyphosphate Food Grade STPP prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615380400285 or mail to sales2@liwei-chem.com.
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Tel: +8615380400285
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Historical Development
The development of Sodium Tripolyphosphate Food Grade STPP has been accompanied by the progress of the food industry. In the early days, people discovered its special properties, and through continuous research and practice, industrial production was gradually realized. With the iteration of technology, the production scale continues to expand, and the application field continues to expand.
Product Overview
Sodium Tripolyphosphate Food Grade STPP is a white powder or granule with excellent chelating and dispersing properties. It can be used as a quality improver, moisture retainer, etc. in food processing, which has a significant effect on improving food quality and extending shelf life.
Physical & Chemical Properties
In terms of physical properties, it is a white powder or granule, easily soluble in water, and the aqueous solution is alkaline. In terms of chemical properties, it has a strong ability to chelate metal ions and can combine with calcium, magnesium and other ions to change the properties of the food system and affect the structure and stability of the food.
Technical Specifications & Labeling
Technical Specifications has strict requirements on the main content, impurity content, pH value and other indicators of Sodium Tripolyphosphate Food Grade STPP. When labeling, the packaging must clearly mark the product name, specifications, manufacturer, production date, shelf life, usage and precautions to ensure safe use.
Preparation Method
Sodium Tripolyphosphate Food Grade STPP is usually prepared with phosphoric acid and soda ash as the main raw materials. Phosphoric acid and soda ash are mixed and reacted in a specific ratio to generate intermediate products, which are then polymerized and dried to obtain the finished product. The preparation process requires precise control of reaction temperature, time and material ratio.
Chemical Reactions & Modifications
In the food system, Sodium Tripolyphosphate Food Grade STPP can undergo a variety of chemical reactions. For example, in meat products, it can improve the water retention and tenderness of meat by chelating metal ions; through chemical modification, its performance can be optimized and its applicability in different food systems can be enhanced.
Synonyms & Product Names
Sodium Tripolyphosphate Food Grade STPP is also known as sodium tripolyphosphate. This name is widely known in the food industry and is often used by different manufacturers and literature to refer to the product.
Safety & Operational Standards
In terms of safety, Sodium Tripolyphosphate Food Grade STPP has been strictly tested and is harmless to the human body within the specified usage amount. Operational Standards require that standardized operating procedures must be followed in all links from production to use to ensure product quality, safety and reliability.
Application Area
Sodium Tripolyphosphate Food Grade STPP is widely used in the food field. It is used as a water retainer and quality improver in meat products; it prevents milk fat from caking in dairy products; it maintains moisture and freshness in aquatic product processing; it is also used in pasta products, beverages, etc. to improve food quality and taste.
Research & Development
At present, the Research & Development of Sodium Tripolyphosphate Food Grade STPP is committed to developing green and environmentally friendly production processes to reduce environmental pollution; exploring its application in new foods; studying its synergistic mechanism with other additives to improve food quality.
Toxicity Research
A large number of Toxicity Research shows that within the scope of reasonable use, Sodium Tripolyphosphate Food Grade STPP has no adverse effects on human health, is highly safe, and can be used in food processing with confidence.
Future Prospects
In the future, Sodium Tripolyphosphate Food Grade STPP will continue to innovate and develop in the food industry. With the advancement of food processing technology and changes in consumer demand, its performance will be further optimized and its application scenarios will continue to expand, contributing more to the development of the food industry.
Where to Buy Sodium Tripolyphosphate Food Grade STPP in China?
As a trusted Sodium Tripolyphosphate Food Grade STPP manufacturer, we deliver:
Factory-Direct Value: Competitive pricing with no middleman markups, tailored for bulk orders and project-scale requirements.
Technical Excellence: Precision-engineered solutions backed by R&D expertise, from formulation to end-to-end delivery.
Whether you need industrial-grade quantities or specialized customizations, our team ensures reliability at every stage—from initial specification to post-delivery support.
As a leading Sodium Tripolyphosphate Food Grade STPP supplier, we deliver high-quality products across diverse grades to meet evolving needs, empowering global customers with safe, efficient, and compliant chemical solutions.
What is the core effect of Sodium Tripolyphosphate Food Grade STPP in the food industry?
Sodium Tripolyphosphate Food Grade STPP plays a key role in the food industry. In meat processing, it can closely combine with calcium and magnesium ions in meat, just like a craftsman reshaping an object, changing the muscle protein structure and enhancing the water retention capacity of meat. In this way, the moisture of meat products is not easy to lose during processing and storage, and they always remain fresh and juicy, and the yield rate can also be improved. In aquatic product processing, it can resist the damage of freezing to protein, just like the warm sun in winter protecting the creatures, maintaining the elasticity and color of aquatic products, and extending their shelf life. In the field of dairy products, it plays the important role of emulsification and stabilization, making fat evenly dispersed in the emulsion, preventing fat from floating and protein from agglomerating, and ensuring that the product is always uniform and stable. In the production of pasta products, it can enhance the toughness and elasticity of gluten, improve the processing performance of dough, and make pasta products such as noodles taste smooth and last for a long time. In beverage production, it acts as a water softener to remove metal ions from water, like a scavenger cleaning a river, preventing beverages from precipitating, and ensuring that the product is clear and bright with stable quality.
How to accurately control the dosage of Sodium Tripolyphosphate Food Grade STPP?
To control the dosage of Sodium Tripolyphosphate Food Grade STPP, it is necessary to flexibly adjust it according to the type of food and production process. In meat processing, the general addition amount is 0.1% - 0.3%, which can effectively improve the water retention and quality of meat. When adding, first prepare STPP into a solution, and then evenly inject or soak it in the meat to ensure full penetration. When freezing and preserving aquatic products, the addition amount is about 0.2% - 0.5%, which can form a protective layer on the surface of aquatic products to prevent deterioration factors. In dairy product production, depending on the product formula and stability requirements, the addition amount is usually 0.05% - 0.15%, added at the appropriate time of production and fully stirred. For noodle processing, the addition amount is about 0.05% - 0.2%, and it can be mixed evenly with flour and other raw materials. For water softening in beverage production, the amount must be accurately calculated according to the water quality and product requirements, and is generally controlled at a low level to avoid affecting the flavor of the beverage. In actual production, enterprises must strictly follow standards and specifications, operate accurately, and ensure food safety and product quality.
What are the advantages and disadvantages of long-term consumption of foods containing Sodium Tripolyphosphate Food Grade STPP to the human body?
Reasonable use of Sodium Tripolyphosphate Food Grade STPP in accordance with regulations is generally harmless to the human body. This is a legal additive that has been strictly evaluated. Under normal intake, the human body can metabolize it normally. However, long-term and large-scale consumption of foods containing excessive STPP will gradually become harmful. Excessive phosphorus intake will disrupt the calcium-phosphorus balance of the human body and interfere with calcium absorption, just like a dam collapse, disrupting the normal metabolic order of the human body. For children, it may affect the development of bones and teeth and increase the risk of disease; for adults, it may also cause osteoporosis and other symptoms, and increase the burden on the kidneys and affect kidney function. Therefore, food producers should strictly abide by the dosage standards, and consumers should also have a balanced diet to avoid excessive intake of foods containing more of this additive.
What should be paid attention to when storing Sodium Tripolyphosphate Food Grade STPP?
There are many aspects to pay attention to when storing Sodium Tripolyphosphate Food Grade STPP. A cool, dry and well-ventilated warehouse should be selected to avoid direct sunlight, because high temperature can easily damage its stability. It has a certain degree of hygroscopicity. If the environment is humid, it is easy to clump and affect its use, so the relative humidity needs to be controlled at a low level. When storing, it must be separated from strong acids, strong alkalis and other substances to prevent chemical reactions and damage to quality. The storage container must be well sealed. Plastic bags, plastic barrels or iron barrels can be used. After use, it must be sealed in time to prevent air and moisture from invading. In addition, the stored STPP needs to be checked regularly to check whether there is caking, deterioration, etc. If there is any abnormality, it should be handled in time to ensure stable product quality and meet production needs.
What effect will Sodium Tripolyphosphate Food Grade STPP have when combined with other food ingredients?
Sodium Tripolyphosphate Food Grade STPP can produce synergistic or influencing effects when used with other food ingredients. In meat products, it can enhance the absorption of salt by meat, and the two can synergistically enhance the water retention and flavor of meat, like the sound of a musical instrument. When mixed with colloids such as carrageenan, it can build a gel network in meat, further enhance water retention and elasticity, and improve product texture. In dairy products, it can interact with casein to change the casein structure, improve product stability, and prevent protein precipitation. In pasta products, it can be combined with starch to delay starch aging, so that pasta products can remain soft for a long time and extend the shelf life. In beverage production, it combines with metal ions to prevent beverage oxidation, discoloration and precipitation, and it can be combined with acidulants to adjust the taste and pH value. In food production, it is necessary to fully understand the interaction between STPP and various raw materials and reasonably match them to produce high-quality products.
