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STPP Sodium Tripolyphosphate Phosphate Preservative Raw Material For Biscuits

Categories Phosphate Preservative
Place of Origin: China
Brand Name: Renze
Model Number: STPP
Price: USD 3-5/KG
Certification: ISO
MOQ: 100kgs
Payment Terms: ,D/A,L/C,D/P,T/T,Western Union,MoneyGram
Supply Ability: 100TONS/MONTH
Delivery Time: 30DAYS
Packaging Details: 25KG/BAG
Color: White
Grade: Food grade
Solubility: Soluble in water
Shelf life: 2 years
Form: Powder
Free samples: Available
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STPP Sodium Tripolyphosphate Phosphate Preservative Raw Material For Biscuits

Raw Material Sodium Tripolyphosphate Phosphate For Biscuits

1.Description

Renze Sodium Tripolyphosphate is a high-purity phosphate additive specifically engineered for biscuit production. With ≥94% active content and optimized granulation, it delivers superior dough conditioning, texture enhancement, and shelf-life extension for premium baked goods.


Key Benefits:
✔ Dough Strengthening – Improves machinability by 30-40%
✔ Moisture Retention – Reduces staling for longer freshness
✔ Texture Optimization – Creates uniform, crisp texture
✔ pH Control – Maintains ideal alkaline conditions (pH 7.5-8.5)


2.Technical Specifications

ParameterSpecificationTest Method
Chemical NameSodium Tripolyphosphate-
CAS No.7758-29-4-
Molecular FormulaNa₅P₃O₁₀-
AppearanceWhite granular powderVisual
Purity≥94% (as STPP)Titrimetric (ISO 5373)
P₂O₅ Content56.0-58.0%Gravimetric
Moisture Content≤0.5%ISO 4317
pH (1% solution)9.0-10.0Potentiometric
Particle SizeGranular: 0.2-1.0mmSieve Analysis
Powder: 90% <100μm
Bulk DensityGranular: 0.9-1.1 g/cm³ISO 697
Powder: 0.7-0.9 g/cm³
Solubility (25°C)15 g/100 mL waterISO 4316


3.Key-Applications:
✔Crackers & Wafers – Enhances crispness and layering
✔Shortbread Biscuits – Improves structural integrity
✔Gluten-Free Variants – Compensates for lack of gluten
✔Frozen Dough – Protects quality during freeze-thaw cycles

❓ "How to compensate for gluten absence with STPP?"
→ Formula adjustment:
• 0.3-0.5% STPP in rice-based formulations
• Combine with 0.1% xanthan gum
• Adjust water absorption +5-8%


❓ "Does STPP affect flavor in savory biscuits?"
→ Sensory analysis shows:
• ≤0.3%: No detectable flavor impact
• 0.3-0.5%: Slight mineral notes (masked by seasoning)
• >0.5%: Requires flavor adjustment


❓ "How does STPP improve wafer crispness?"
→ Mechanism of action:
Starch modification - reduces retrogradation
Protein interaction - strengthens matrix
pH adjustment - optimizes browning
Result: 20% crisper texture (acoustic measurement)

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