Sodium Tripolyphosphate maintains product texture, stabilizes protein-based foods, and improves shelf life in seafood and processed meats. This widely-used stabilizer and sequestrant enhances water retention, improves texture, and extends freshness in meat and seafood processing. STPP binds metal ions, maintaining color, flavor, and overall quality in processed foods. Additionally utilized in cheese and yogurt manufacturing to improve consistency and stability. Industry Applications: Seafood processing, meat preservation, detergent manufacturing, cheese production, and ceramic processing.