Food Grade STPP Sodium Tripolyphosphate for Biscuit Processing with Dough Strengthening Moisture Retention and Texture Optimization
Price:
USD 3-5/KG
MOQ:
100kgs
Delivery Time:
30DAYS
Brand:
Renze
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
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%
• 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
• ≤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)
Starch modification - reduces retrogradation
Protein interaction - strengthens matrix
pH adjustment - optimizes browning
Result: 20% crisper texture (acoustic measurement)
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Company
Jiaxing Renze Import & Export Co., Ltd
Location
1208 Block B, Taisheng International Plaza, Jiaxing, China
Contact Person
Sales