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| Brand Name: | Renze |
| Model Number: | STPP |
| MOQ: | 100kgs |
| Price: | USD 3-5/KG |
| Payment Terms: | ,D/A,L/C,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 100TONS/MONTH |
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
| Parameter | Specification | Test Method |
| Chemical Name | Sodium Tripolyphosphate | - |
| CAS No. | 7758-29-4 | - |
| Molecular Formula | Na₅P₃O₁₀ | - |
| Appearance | White granular powder | Visual |
| Purity | ≥94% (as STPP) | Titrimetric (ISO 5373) |
| P₂O₅ Content | 56.0-58.0% | Gravimetric |
| Moisture Content | ≤0.5% | ISO 4317 |
| pH (1% solution) | 9.0-10.0 | Potentiometric |
| Particle Size | Granular: 0.2-1.0mm | Sieve Analysis |
| Powder: 90% <100μm | ||
| Bulk Density | Granular: 0.9-1.1 g/cm³ | ISO 697 |
| Powder: 0.7-0.9 g/cm³ | ||
| Solubility (25°C) | 15 g/100 mL water | ISO 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)
