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Food Grade STPP Sodium Tripolyphosphate for Biscuit Processing with Dough Strengthening Moisture Retention and Texture Optimization

Food Grade STPP Sodium Tripolyphosphate for Biscuit Processing with Dough Strengthening Moisture Retention and Texture Optimization

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
Detail Information
Place of Origin:
China
Certification:
ISO
Color:
White
Packaging Details:
25KG/BAG
Supply Ability:
100TONS/MONTH
Highlight:

Phosphate Preservative Raw Material

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Biscuits Phosphate Preservative

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stpp sodium Raw Material

Product Description
Food Grade STPP Sodium Tripolyphosphate for Biscuit Processing Additive
Product Overview

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)
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
Powder: 90% <100μm
Sieve Analysis
Bulk Density Granular: 0.9-1.1 g/cm³
Powder: 0.7-0.9 g/cm³
ISO 697
Solubility (25°C) 15 g/100 mL water ISO 4316
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
Food Grade STPP Sodium Tripolyphosphate for Biscuit Processing with Dough Strengthening Moisture Retention and Texture Optimization 0
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)
Food Grade STPP Sodium Tripolyphosphate for Biscuit Processing with Dough Strengthening Moisture Retention and Texture Optimization 1
About Us
Food Grade STPP Sodium Tripolyphosphate for Biscuit Processing with Dough Strengthening Moisture Retention and Texture Optimization 2 Food Grade STPP Sodium Tripolyphosphate for Biscuit Processing with Dough Strengthening Moisture Retention and Texture Optimization 3