Sodium tripolyphosphate (STPP) is được sản xuất bởi the thermal condensation of a mixture of monosodium and disodium phosphates at approximately 500 degrees Celsius. It is one of the most widely used cấp thực phẩm phosphates globally, valued for its strong chelating, dispersing, and water-binding properties.
In meat and seafood chế biến, STPP dramatically improves water-holding capacity, tenderness, and yield by solubilizing myofibrillar proteins. It is also used as an emulsifying salt in processed cheese and as a chất ổn định in canned sản phẩm. STPP is có sẵn dạng both anhydrous (Phase I and Phase II) forms, with Phase II being preferred for most food ứng dụng due to its faster hydration rate.