Specification of Sodium Trisphophate STPP (Food Grade) - Ex Thailand
STPP is widely used in various types of industries:1. In the noodle industry it is used to help in the texture of the noodles to make it more supple and the surface looks brighter.2. In the meatball industry, sausages and nuggets to help the elasticity of the meatballs are mixed when the meat is about to be ground with a dosage of 0.25-0.5%.3. In the seafood industry such as shrimp (type vannamei and blacktiger/ Headless, PTO) and squid, as well as fish. Shrimp, squid and fish dipped in STPP solution at a dose of 0.3-0.5% will hold the water content in the shrimp so that the weight of the shrimp does not decrease during the journey from the fishing area to the traditional market. In the semi-finished cracker industry, it is mixed into the dough to help reduce the brittleness of the crackers when frying, and make the surface of the semi-finished chips more shiny and attractive.