Sodium Tripolyphosphate STPP Tech Grade Food Grade.

• CAS No.: 7758-29-4
• Formula: Na5p3o10
• EINECS: 231-838-7
• Certification: CIQ, ISO
• Purity: ≥99%
• Type: Sodium Tripolyphosphate
• Model NO.: P2O5 57%
• Grade Standard: Industrial Grade
• Grade: Tech Grade, Food Grade
• Content: 57%
• Transport Package: 25kg 50kg 500kg
• Specification: 99
• Trademark: chuncheng zhongqingyilan
• Origin: Yunnan
• HS Code: 2835319000
• Production Capacity: 500mt/Month

Product Description

Specification

item	value
Classification	Phosphate
Type	SODIUM TRIPOLYPHOSPHATE
CAS No.	7758-29-4
Other Names	STPP
MF	Na5P3O10
EINECS No.	231-838-7
Place of Origin	Yunnan The Base of phosphate products
Grade Standard	Industrial Grade
Purity	94%min
Appearance	White Powder
Application	Detergent dyeing and ceramic, detergent, dying, ceramic
Brand Name	CHUNCHENG
Model Number	CL-10
Classification	Phosphate

sodium tripolyphosphate stpp powder,sodium tripolyphosphate stpp granule mainly used in meat foods, meat cans and other food industries as quality improver.

1. Water purification, softener sodium tripolyphosphate chelates metal ions with Ca2+, Mg2+, Cu2+, Fe2+ in solution to form soluble chelates, thus reducing hardness, and is widely used in water purification and softening.
2. Peel softeners make the peels of vegetables and fruits soften quickly, shorten cooking time and improve pectin extraction rate.
3. Anti-discoloration agents and preservatives can promote the decomposition of vitamin C and the discoloration and discoloration of pigments, prevent the corruption of meat, poultry and fish, and prolong the storage period of food.
4. Bleaching protectant and deodorant can improve bleaching effect and remove odor from metal ions.
5. Antiseptic and bacteriostatic agents inhibit the growth of microorganisms and thus play an antiseptic and bacteriostatic role.
6. Emulsifiers, dispersants of meat powder, layers and thickeners disperse or stabilize insoluble substances in water to prevent the adhesion and coagulation of suspensions.
7. Strong buffer, fresh-keeping agent and keeping stable range of PH change can make food taste more delicious. Control acidity and acidification rate.
8. Water-retaining agents, softeners and tenderizers can enhance the hydration and water retention of meat products, improve the water permeability, promote the softening of food and improve the quality of food, and maintain the good flavor of food.
9. Anticoagulant in dairy products can prevent milk from agglutinating when heated and prevent the separation of milk protein from fat and moisture.