Sodium Acid Pyrophosphate (SAPP)

Product description

The role of food additive sodium acid pyrophosphate in the food industry is: buffer, leavening agent, chelating agent, stabilizer, emulsifier, color improver.

Specifications

Categories	Dosage FormatsPowders
Sales markets	Asia

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Sodium Acid Pyrophosphate (SAPP)

Functional moisture retainer, pH regulator, metal chelating agent. This product is an acidic salt and is generally not used alone. It is often used in combination with sodium pyrocarbonate (an alkaline salt that has a specific effect on proteins in meat and can significantly enhance the water-holding capac...

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Sodium Tripolyphosphate (STPP)

Sodium tripolyphosphate/STPP food grade is used as water retaining agent, softening and tenderizing agent. It can enhance protein and globulin, so it can increase the hydration and water retention of meat products, improve the water permeability, promote the softening of food, improve the quality of food, ...

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Sodium Pyrophosphate (TSPP)

Used as quality improver, emulsifier, buffer, chelating agent, etc. in food industry. As quality improver, PH regulator, metal ion chelating agent, emulsifying and dispersing agent, adhesive, etc. in food industry. Used in meat and aquatic product processing, can keep the fresh of the meat, stabilize the n...

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Sodium Hexametaphosphate (SHMP)

Its main functions in food are to improve the color, aroma and taste of food, adjust the nutritional composition of food and extend the shelf life of food.

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