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STPP can improve moisture retention, texture, stability, colour and shelf life for processed meats, seafoods and a range of other products.
It works mainly by chelating metal ions and adjusting pH. This improves protein functionality and water-binding capacity.
In baked goods, STPP acts as a dough conditioner by controlling pH and reacting with leavening acids.
• Processed meats: improves water retention and texture, keeping meats juicier and firmer
• Seafoods: helps seafood retain moisture and maintain a fresh, firm appearance during storage
• Baked goods: enhances dough stability and consistency for better volume and texture
• Dairy products: improves emulsification and meltability, enhancing texture
• Beverages: acts as a stabiliser and sequestrant, preventing cloudiness and maintaining flavour
• Sauces: stabilises emulsions and texture, improving consistency
Airedale Group’s Food & Beverage division is a leading supplier of STPP bulk powder, in addition to a wide range of other essential, high-quality ingredients for food production.
Please note: We are unable to sell chemicals to members of the public.