Food-Grade Sodium Tripolyphosphate (STPP-96FG) | Revolutionary Seafood Preservation Solution

Manufactured in Guangxi, China | 12 Global Food Safety Certifications | Blockchain Traceability

Core Specifications – Precision-Tuned for Industry Needs

Parameter	Value	Industry Avg.
Purity (ISO 5553)	≥96.0%	≤94%
P₂O₅ Content	57.0±0.3%	±0.5% variance
pH (1% Solution)	9.5±0.2	±0.5
Heavy Metals (ppm)	Pb<0.3, As<0.2	Pb≤3 (GB Standard)
Water Insolubles	≤0.05%	≤0.1%

(Formula: Na₅P₃O₁₀ | CAS: 7758-29-4 | EINECS: 231-838-7)

Breakthrough Seafood Preservation Technology

Cryoprotection for Frozen Shrimp

Formula:  
0.2% STPP-96FG + 3% Trehalose + 0.05% CaCl₂  
Process:  
Vacuum Tumbling (0.08MPa, 10min) → Gradient Cooling (-5℃/h)  
Results:  
- Weight Gain: 8.5±0.3% (vs. ≤6% Standard)  
- Thaw Loss: <3% (Traditional: ≥8%)  
- Microcrystalline Ice (>95% <50μm)

Texture Enhancement for Squid Rings

Tri-Phase Penetration Tech:

1. 3% STPP in 4°C seawater solution
2. Ultrasonic-assisted infusion (40kHz, 20min)
3. Collagen cross-linking activation
   ➤ 40% Elasticity Improvement | Cooking Shrinkage Reduced to 8%

6 Trust Pillars – Global Compliance Assurance

Certification	Parameter	STPP-96FG Level
FDA 21CFR182	Fluoride Content	≤8ppm
EU EC No 1333/2008	Polyphosphate Polymerization	n=3.00±0.05
JECFA 268	Arsenic Speciation	As(III) ND
HACCP	Microbiological Control	TPC<500 CFU/g
Blockchain Trace	Batch Data Transparency	VeChain ID Tracking
$10MM Quality Bond	Shipping/Storage Risks	Lloyd’s Insured

Multi-Scene Application Guidelines

Application	Dosage	Mechanism	Synergistic Formula
Frozen Fish Fillet	0.15-0.3%	Myofibrillar Hydration Activation	+0.01% Sorbitol
Canned Ham	0.2%	Fat Emulsification Stability	+0.1% Sodium Pyrophosphate
Baking Fillings	0.05%	Pectin-Calcium Bridge Blocking	Replaces 50% Dicalcium Phosphate
Plant-Based Meat	0.4%	Pea Protein Solubility +65%	pH Control at 9.2

Intelligent Packaging System

Triple-Barrier Protection:  
1. **Nano O₂-Blocking Film**: PET-AlOx coating (OTR<0.5 cc/m²·day)  
2. **Humidity Control Layer**: Diatomite composite (RH<15%@40°C)  
3. **Anti-Caking Tech**:  
   - Nano-silicon coating (800-1000nm)  
   - Anti-static treatment (Surface resistivity≤10⁷Ω)

➤ 36-Month Free-Flow Guarantee | Caking Rate<0.5% (Industry Avg.≥8%)

FAQs: Food-Grade Sodium Tripolyphosphate (STPP-96FG)

Q1: Is STPP-96FG compliant with global food safety regulations?

Full Compliance Verified:

• FDA: GRAS listed under 21 CFR 182.1810
• EU: Approved as E451i (EC No 1333/2008)
• China: GB 2760-2014 Category A
• Halal/Kosher: Certificates available (IFANCA/OU)
  All batches include third-party SGS reports testing for 28+ contaminants.

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Q2: How does STPP prevent ice crystal damage in frozen seafood?

Molecular Mechanism:

• Forms electrostatic complexes with muscle proteins (especially myosin)
• Raises pH to 9.5±0.2 → optimizes ATPase activity for water-binding
• Limits ice crystal growth to <50μm (vs. 100-500μm in untreated samples)
  Result: Up to 95% reduction in drip loss during thawing.

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Q3: What’s the maximum allowable dosage under international standards?

Precision Dosage Guide:

​Product​	​US FDA Limit​	​EU Limit​	​Optimal Efficacy​
Frozen Shrimp	0.50%	0.20%	0.15-0.25%
Processed Fish	0.50%	0.50%	0.10-0.30%
Canned Meats	0.50%	0.50%	0.20%
Note: Always verify regional regulations. Overuse causes a soapy taste at >0.5%.

Q4: Does STPP alter nutritional profiles or allergen status?

Critical Facts:

• No Protein Denaturation: Preserves amino acid integrity
• Zero Allergens: Free from gluten, dairy, soy, and major allergens
• Phosphate Intake: Adds 0.3g phosphate per 100g shrimp (within WHO daily limit)
• Vegan/Vegetarian: Compatible with plant-based applications

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Q5: How is batch consistency ensured?

Quality Control Protocol:

1. Raw Material NMR Testing (≥99.3% TSP precursor purity)
2. Polymerization Control: Fluidized-bed reactor ±2℃ precision
3. 7-Step Sieving: Laser particle sizing (85% granules at 80-120μm)
4. HPLC Validation: Polyphosphate chain length distribution (n=3.0±0.05)
   Data accessible via blockchain (scan QR on packaging)

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Q6: Can STPP-96FG replace other phosphates?

🔄 Replacement Ratios with Benefits:

Target Phosphate​	​Replacement Ratio​	​Advantages​
Sodium Hexametaphosphate	1:0.8	Lower usage, higher solubility
Pyrophosphate (SPP)	1:1.2	Reduced metallic aftertaste
Phosphoric Acid	1:0.75	Avoid pH over-acidification
Tip: For plant-based meats, blend with 0.1% pyrophosphate for synergy.

Q7: How to avoid caking during tropical shipping?

Humidity Defense System:

• 3-Layer Packaging:
  ① Inner PET-AlOx film (WVTR<0.05 g/m²/day)
  ② Diatomite desiccant layer (RH control to 8-12%)
  ③ Anti-static LDPE outer
• Delivery Protocol:
  → Climate-controlled trucks (<25℃ / RH<60%)
  → 72-hour delivery guarantee in Southeast Asia

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Q8: What’s the shelf life after opening?

Stability Data (25℃/60% RH):

​Storage Method​	​Flowability Duration​	​Purity Retention​
Original sealed drum	36 months	96.0% → 95.8%
Resealed with/ nitrogen	18 months	>95.5%
Exposed to the air	8 weeks	Drops to 94.2%
Recommendation: Transfer to airtight containers immediately.

Q9: Are there non-seafood applications?

Innovative Use Cases:

• Bakery: 0.02-0.05% in cake mixes → 20% volume increase
• Dairy Alternatives: Prevents calcium sedimentation in oat milk
• Sauces: Controls syneresis in ketchup (dosage: 0.05-0.1%)

Q10: How to verify product authenticity?

Tri-Authentication System:

1. VeChain Blockchain: Scan QR → View batch production logs
2. NFC Tag: Tap phone → Access COA with cryptographic signature
3. Fluorescent Tracer: UV light reveals hidden security patterns