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Function:
Water Retention: STPP has strong water-binding properties, making it effective in retaining moisture in food products. It helps improve juiciness and tenderness in meat, poultry, and seafood by preventing excessive dehydration during processing and storage.
pH Regulation: STPP can act as a pH regulator by buffering acidity or alkalinity in food products. It helps maintain stable pH levels, which can impact factors such as flavor, texture, and color.
Emulsification: STPP functions as an emulsifying agent, aiding in the formation and stabilization of emulsions. It helps prevent separation between oil and water components in products like processed meats, dressings, and sauces.
Sequestrant: STPP acts as a sequestrant or chelating agent, binding with metal ions present in food. This property helps prevent the negative effects of metal ions on color, flavor, and stability.
Applications:
Meat and Seafood Products: STPP is commonly used in processed meats, such as sausages, ham, and canned meats, to improve water retention, texture, and overall quality. It is also employed in seafood products like fish fillets and shrimp to enhance their texture and prevent protein breakdown during freezing.
Dairy Products: Some dairy-based products, including processed cheese and evaporated milk, may contain STPP to improve emulsification, texture, and shelf life.
Bakery Products: In bakery applications, STPP can be utilized to improve dough strength, increase water absorption, and enhance the texture and volume of bread and cakes.
Frozen Foods: STPP is found in frozen food products like frozen desserts (e.g., ice cream), frozen seafood, and frozen french fries. It helps prevent the formation of ice crystals, improves texture, and maintains product quality during freezing and storage.
Function:
Water Retention: STPP has strong water-binding properties, making it effective in retaining moisture in food products. It helps improve juiciness and tenderness in meat, poultry, and seafood by preventing excessive dehydration during processing and storage.
pH Regulation: STPP can act as a pH regulator by buffering acidity or alkalinity in food products. It helps maintain stable pH levels, which can impact factors such as flavor, texture, and color.
Emulsification: STPP functions as an emulsifying agent, aiding in the formation and stabilization of emulsions. It helps prevent separation between oil and water components in products like processed meats, dressings, and sauces.
Sequestrant: STPP acts as a sequestrant or chelating agent, binding with metal ions present in food. This property helps prevent the negative effects of metal ions on color, flavor, and stability.
Applications:
Meat and Seafood Products: STPP is commonly used in processed meats, such as sausages, ham, and canned meats, to improve water retention, texture, and overall quality. It is also employed in seafood products like fish fillets and shrimp to enhance their texture and prevent protein breakdown during freezing.
Dairy Products: Some dairy-based products, including processed cheese and evaporated milk, may contain STPP to improve emulsification, texture, and shelf life.
Bakery Products: In bakery applications, STPP can be utilized to improve dough strength, increase water absorption, and enhance the texture and volume of bread and cakes.
Frozen Foods: STPP is found in frozen food products like frozen desserts (e.g., ice cream), frozen seafood, and frozen french fries. It helps prevent the formation of ice crystals, improves texture, and maintains product quality during freezing and storage.
