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As a leading Trisodium Phosphate Food Grade TSP supplier, we deliver high-quality products across diverse grades to meet evolving needs, empowering global customers with safe, efficient, and compliant chemical solutions.
What are the unique uses of Trisodium Phosphate Food Grade TSP in food processing?
Trisodium Phosphate Food Grade TSP is a versatile player in the field of food processing. When making meat products, it can closely combine with the metal ions in the meat, just like stringing pearls together, reshaping the muscle protein structure and enhancing water retention. Meat products treated with it are not easy to lose moisture during the cooking process, and the taste is fresh and juicy. In the dairy industry, TSP can act as an excellent stabilizer, adjust the pH value of the emulsion, prevent protein coagulation, keep the dairy products uniform and delicate, and extend the shelf life. In the processing of noodle products, it can improve the rheological properties of the dough, enhance the toughness of the gluten, make the noodles more chewy, and not rotten after long cooking. In addition, in the food cleaning process, TSP can effectively remove grease and dirt on the surface of the food with its good decontamination ability, ensuring food safety and hygiene, just like putting a clean coat on the food.
How to use Trisodium Phosphate Food Grade TSP correctly?
When using Trisodium Phosphate Food Grade TSP, you need to be careful according to different food types and processing techniques. When used for water retention in meat products, TSP is generally prepared into a 0.2% - 0.5% solution, and the meat is fully absorbed by injection or soaking. The soaking time depends on the quality of the meat. Poultry meat is soft in texture and can be soaked for several hours; livestock meat is tough and the time can be appropriately extended. In dairy production, TSP is accurately weighed according to the formula and slowly added during the stirring process to ensure that it is evenly dispersed in the emulsion to fully exert its stabilizing effect. When processing noodle products, TSP can be pre-mixed with flour and other raw materials, and the addition amount is usually controlled at 0.1% - 0.3%, which can effectively improve the performance of the dough. In the food cleaning process, a TSP solution of appropriate concentration is prepared according to the degree of dirt, the food is soaked in it, and then rinsed with clean water to achieve the purpose of cleaning.
What are the effects of long-term consumption of foods containing Trisodium Phosphate Food Grade TSP on human health?
The reasonable use of Trisodium Phosphate Food Grade TSP in food production in accordance with regulations generally does not cause harm to human health. As a legal food additive, it can be excreted by the human body through its own metabolism at normal intake. However, long-term and large-scale consumption of foods containing excessive TSP may bring health risks. Excessive intake of phosphorus will disrupt the calcium-phosphorus balance of the human body and interfere with calcium absorption, especially for children in the growth and development stage, which may affect the normal development of bones and teeth. For adults, long-term excessive intake may increase the risk of osteoporosis, increase the burden on the kidneys, and affect kidney function. Therefore, food producers should strictly abide by the use standards, and consumers should also maintain a balanced diet and avoid excessive intake of foods containing this additive.
How should Trisodium Phosphate Food Grade TSP be properly stored?
To store Trisodium Phosphate Food Grade TSP, you need to carefully choose a suitable environment. It should be placed in a cool, dry and well-ventilated place, away from direct sunlight, because high temperature and humidity environment can easily cause TSP to absorb moisture and agglomerate, thus affecting its performance and use effect. The storage temperature should be kept at room temperature, not too high or too low. At the same time, TSP should be stored separately from toxic, harmful and strong-smelling substances to prevent mutual contamination and ensure that its quality is not affected. The storage container must be tightly sealed. You can choose sealed bags, sealed cans or special plastic barrels, etc., and seal them in time after each use to prevent moisture from the air from entering. Check the stored TSP regularly. If agglomeration is found, it is necessary to determine whether it affects the use and treat it if necessary to ensure that it always maintains good performance during storage.
What effect will Trisodium Phosphate Food Grade TSP produce when used with other food ingredients?
Trisodium Phosphate Food Grade TSP often produces a wonderful synergistic effect when used with other food ingredients. In meat processing, it is used with salt, and the two complement each other. TSP can enhance the absorption of salt by meat, not only improving the water retention of meat products, but also better adjusting the flavor and making the meat more delicious. When mixed with colloids such as carrageenan, it can build a more stable gel network in meat, further enhance the elasticity and water holding capacity of meat products, and improve product texture. In dairy production, it can be combined with casein to optimize the structure of casein, improve the stability of dairy products, and prevent protein precipitation. In the process of making pasta products, it can synergize with starch to delay starch aging, so that pasta products can maintain a soft taste for a longer period of time and extend the shelf life. However, when using them together, you need to pay attention to the proportion of each raw material and the order of addition to give full play to its best effect.