Sodium tripolyphosphateCAS#7758-29-4

Products Description of Sodium tripolyphosphateCAS#7758-29-4 

Sodium tripolyphosphate, also known as pentasodium phosphate, sodium pyrometaphosphate, STPP, pentasodium tripolyphosphate. White powdery crystals, good fluidity, relative molecular mass 367.86, melting point 622℃, easily soluble in water, its aqueous solution is alkaline. Commonly used in food as a moisture retainer, quality improver, pH regulator, metal chelator.

The aqueous solution of sodium tripolyphosphate is weakly alkaline (the pH value of a 1% aqueous solution is about 9.7). It forms a suspension (similar to an emulsion) in water with a pH range of 4.3 to 14, that is, a dispersion effect. Sodium tripolyphosphate can also make liquid and solid particles better soluble in liquid (such as water) media, making the solution completely transparent, like a real solution, which is the solubilization effect. Because sodium tripolyphosphate has the above unique properties, it has become an important and ideal raw material in washing powder.

Sodium tripolyphosphate Chemical Properties

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Product Application of Sodium tripolyphosphate CAS#7758-29-4

Moisture retainer, quality improver, pH adjuster, metal chelator. my country's "Sanitary Standard for the Use of Food Additives" (GB2760-2011) stipulates: For canned food, fruit juice (fruit flavor) drinks, and vegetable protein drinks, the maximum usage is 1.0g/kg; for dairy products, poultry products, meat products, ice cream, and instant noodles, the maximum usage is 5.0g/kg. When compound phosphates are used, the amount of canned meat products shall not exceed 1.0g/kg in terms of phosphate; the amount of condensed milk shall not exceed 0.50g/kg; when this product is used in combination with sodium pyrophosphate and sodium phosphate, the amount of phosphate shall not exceed 5g/kg; Western-style steaming and smoked ham shall comply with GB13101-1991 "Sanitary Standard for Western-style Steaming and Smoked Ham", and the amount of compound use shall not exceed 5g/kg (Western-style ham may be appropriately added, calculated as 8g/kg in terms of phosphate. Other usage references: Used in canned ham, under appropriate conditions, it is beneficial to improve product quality, such as complete shape and color of the finished product. Good color, tender meat, easy to slice, shiny cut surface. Sodium tripolyphosphate is used for pickling raw ham meat. For every 100kg of meat, add 2.2kg of No. 3 mixed salt (91.65% refined salt, 8% sugar, 0.35% sodium nitrite) and 85g of sodium tripolyphosphate, stir well, and pickle in a 0~4℃ cold storage for 48~72h. The effect is good. It is used in canned broad bean production to soften the bean skin. Many fruits and vegetables have tough skins, and as the fruits and vegetables mature, the skins become tougher. Adding polyphosphates to the blanching or soaking water for fruit and vegetable processing can chelate calcium, thereby reducing the toughness of the skin.

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