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Sodium Tripolyphosphate (STPP) Food Grade: Used in meat food, canned meat, fruit juice and milk products, such as soybean milk for quality improver

Sodium Tripolyphosphate (STPP) Tech Grade: Used as additives nonirritating could, dyeing auxiliaries.
Paint industry preparation when suspended the dispersing agent. Drilling mud dispersant. Paper industry used as defending greasy dirt agent.

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About Sodium tripolyphosphate
Food industry Sodium tripolyphosphate for canned food, juice drinks, dairy products, soy milk and other quality improver, water retention agent. Sodium tripolyphosphate of the main tender for the canned ham, canned beans soften Yuba manipulation, Sodium tripolyphosphate can also be used as softeners and thickener.



Sodium tripolyphosphate is indispensable to good detergent additives, Sodium tripolyphosphate mainly of metal ion chelation, improve peptization, buffer, to prevent the agglomeration effect. Sodium tripolyphosphate used as a cleaning product additives can also be used in petroleum, metallurgy, mining, paper and water treatment. Sodium tripolyphosphate main auxiliaries for synthetic detergent, synergist for soap and prevent precipitation of soap and oil from the cream. E451i on strong oil and fat emulsification, can be used to adjust the PH value of the buffer liquid soap. Sodium tripolyphosphate for industrial water softener. Tanning agent. Dyeing auxiliaries. Paint, kaolin, magnesium oxide, calcium carbonate and other industries made ​​the preparation of suspension dispersant. Drilling mud dispersants. Sodium tripolyphosphate anti-oil agent for the paper industry.

With the capability of maintaining water, the primary uses of food grade sodium tripolyphosphate are to improve the eating quality in food processing, especially in meat and fish products. It is also applied in pet food (e.g. cat and dog food) for the purpose of binding water and keeping the animal feed fresh.

It may also be used as a food starch modifier.

With the functions of chelating metal ions, suspending, dispersing, emulsifying, pH buffering, and etc, technical grade STPP is widely used in the production of laundry detergents & dishwashing detergents, industrial water softener, industrial cleaner, a grease remover, leather pre-tanning agent, dyeing auxiliary agent and so on.

Let’s see its detailed uses in fish and meat.

Fish
STPP is a common ingredient added to fish (e.g. salmon) before frozen and its primary purpose is to reduce the amount of thaw water (or maintain water) and make seafood look firmer and smoother. You may also find it in other frozen seafood, such as scallops, shrimp, and lobster.

The taste, odor, texture, and juiciness are important properties of seafood but most seafood is easily damaged caused by ice crystals and the protein denaturation during the freezing storage.

It is the protein in fish meat that determines the water retention performance. Polyphosphate is a widely used water-retaining agent for seafood to prevent protein denaturation during freezing.

In the production of frozen fish fillets, the fish fillets are soaked in a solution of sodium tripolyphosphate with a certain concentration before freezing.

The level of water retention performance is closely related to the quality of fish products such as texture, tenderness, sliceability, elasticity, and taste. If without sodium tripolyphosphate, when thawed, most seafood is prone to lose weight (water) and generate a darker appearance and as well make the body fragile.

Meat
Phosphate is widely used in meat processing and its main purposes are as follows:

Water retention, emulsification stability, juiciness and tenderness
Delaying the rate of oxidative spoilage
Improving color and maintaining flavor
The phosphates commonly used in meat production include sodium polyphosphate, sodium pyrophosphate and sodium hexametaphosphate.

Polyphosphates are commonly used additives in meat processing. The addition of STPP to meat improves texture & color, reduces cooking loss, and increases product yield. Such a mechanism is believed through increasing pH, strengthening ionic power, and chelating metal ions.

STPP interacts with amino acids or hydroxyl groups in proteins, thus improving the water retention and gel strength of meat.

Meanwhile, its combination with sodium chloride can reduce the sodium content in meat compared with using sodium chloride only. NaCl contains 39.3% sodium, while in sodium tripolyphosphate (anhydrous) the sodium content is only 31.3%.

Aspartame has the advantage of:

(1) E951,safe, by the United Nations Committee on Food Additives as GRAS level (generally recognized as safe) for all sweeteners in the most thorough research on human security products, E951 has been more than 100 countries around the world, more than 6,000 products in the 19 years of successful experience
(2) Aspartame sweet taste of pure sucrose with very similar fresh and sweet, no bitter after taste and metallic taste, is by far the closest to the successful development of the sweet sugar sweetener. Aspartame 200 times sweeter than sucrose, only a small amount in the application can achieve the desired sweetness, so use in food and beverage sugar substitute aspartame, can significantly reduce the heat and will not cause tooth decay
(3) Aspartame or other sweeteners and sugar mixed with a synergistic effect, such as 2% to 3% in the saccharin, the saccharin can significantly mask the bad taste
(4) Aspartame and flavor mixed with the excellent efficiency of, especially for acidic citrus, lemon, grapefruit, etc., can make a lasting flavor, reduce the amount of air freshener.
(5) proteins, Aspartame can be absorbed by the bodys natural decomposition



Aspartame is a synthetic non-carbohydrate sweetener. Aspartame is widely used in carbonated beverages, fresh mints, tea, milk, jelly, ice cream, E951 is also used for calcium, solid drinks, candied fruit, moon cake, alcoholic beverages, Aspartame for fruit juice, lactic acid drinks, candy, jam / filling, instant oatmeal. Chocolate, oral, coffee, chewing gum, pastries also contain Aspartame.

Generally, aspartame can be commercially produced from the chemical reaction among L-aspartic acid, L-phenylalanine and methanol. There are several synthesis methods that can be used. The following are the four brief manufacturing processes that came up by the China manufacturer – Yamei (1), who closed in 2017.

Anhydride reaction (Step 1): the reaction among formic acid, acetic anhydride, and L-aspartic acid to obtain N-formyl-α-L-aspartic anhydride.

Condensation (Step 2): then react N-formyl-α-L-aspartic anhydride with L-phenylalanine and sodium hydroxide to produce N-formyl-a-L-aspartyl-L-phenylalanine.

Esterification (Step 3): then react with methanol and hydrochloric acid to obtain α -L-aspartyl-L-phenylalanine methyl ester hydrochloride.

Neutralization (Step 4): then neutralize with Na2CO3 to produce N-L-alpha-Aspartyl-L-phenylalanine-1-methyl ester (aspartame).

Property
Other names N-L-alpha-Aspartyl-L-phenylalanine-1-methyl ester, Aspartyl phenylalanine methyl ester, APM
CAS number 22839-47-0
Chemical formula C14H18N2O5
Molecular weight 294.31
PH 0.8% solution is between 4.5 and 6.0
Solubility sparingly soluble in water (approximately 10 g/L at room temperature), and slightly soluble in alcohol (0.37 % in ethanol and insoluble in oil)
Appearance
A white, crystalline powder or granular.

Taste
With a sweet taste of pure, refreshing and strong, approximately 200 times as sweet as sucrose, and the taste is very similar to it. Without the bitter, chemical or metallic aftertaste often found in other artificial sweeteners.

Synergy
Synergistic with other sweeteners. For example, when aspartame and acesulfame potassium are mixed with the ratio of 1:1, the sweetness can reach to 300 times sweet than sucrose, while both the sweetness is 200 times if used alone.

Which means the desired sweetness can be obtained with less amount of sweeteners. Meanwhile, aspartame can mask the bitter and astringent taste of other sweeteners such as sodium saccharin.

A further benefit of synergy is to reduce the instability of aspartame in soft drinks. When aspartame is mixed with another more stable sweetener, the shelf life of soft drinks can be extended.

Structure
Unlike other artificial sweeteners, the structure of this ingredient is made of two amino acids (l-aspartic acid and l-phenylalanine), and also with methanol. It can be metabolized and absorbed in the body like protein.


The functional groups are carboxyl, ester, primary amine, amide, and phenyl.

Sodium Cyclamate chemical properties:

Sodium Cyclamate as a white needle-like, flaky crystal or crystalline powder. Odorless. Sweet, E952 dilute the sweetness of sucrose solution 30 times. Sodium Cyclamate sweetness of sucrose 40 to 50 times, for the non-nutritive sweeteners. 10% water solution is neutral (PH value of 6.5), E952 to heat, light, air stable. E952 heated slightly bitter taste. Decomposition temperature about 280 ℃, non-occurrence of banana glycation. E952 decomposition slightly acidic environment, alkaline stability. Soluble in water (1g/5ml) and propylene glycol (1g/5ml), almost insoluble in alcohol, ether, benzene and chloroform. E952 concentration greater than 0.4% with a bitter taste, Sodium Cyclamate dissolved nitrite, sulfite content of the water to produce oil or rubber-like odor.


Sodium Cyclamate use analysis:
Sodium Cyclamate, What a nice name, do not understand the E952 for the people, perhaps too literally, Sodium Cyclamate as sweet as candy? In actual fact, engaged in production for export to Japan food-related enterprises, Sodium Cyclamate not bring "sweet", but "bitter." Sodium cyclamate, its chemical name is sodium cyclamic, E952 is an additive commonly used in food production. Chinese "food additives health standards" (GB2760-1 996 and the addition of species) clearly states, E952 in pickles, sauces, liqueur, cakes, biscuits, bread, ice cream, ice cream, popsicles, drinks used within, Sodium Cyclamate of maximum use of 0.65g/kg; used in preserves, E952 maximum usage of 1.0 g / kg; in tangerine peel, plum, then Lee, the use of dried bayberry, E952 of the maximum amount of 8.0 g / kg.