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Liutang Town Industrial Park, Liucheng County, Guangxi
Food Grade Tetrasodium Pyrophosphate (TSPP-FG96)
Bakery & Meat Processing Specialist｜pH Buffer Champion｜ISO 22000 & Halal/KOSHER Certified
▶ Precision Alkalinity Control Technology
TSPP-FG96 is a high-purity tetrasodium pyrophosphate (CAS 7722-88-5) engineered for modern food processing. With 96.5% minimum purity (Na₄P₂O₇) and exceptional thermal stability (melting point 880°C), this crystalline powder optimizes emulsion stability and protein functionality while complying with FDA 21 CFR 182.6789 and EU E450(iii) standards.
Technical Specifications
| Parameter | Food Grade Standard | TSPP-FG96 Performance | Test Method |
|---|---|---|---|
| Assay (Na₄P₂O₇) | ≥96.0% | 97.2±0.3% | ISO 3357 |
| Heavy Metals (as Pb) | ≤3 ppm | <0.5 ppm | AOAC 984.27 |
| Water Insolubles | ≤0.2% | 0.06% | GB/T 2381 |
| pH (1% Solution) | 9.9-10.7 | 10.2±0.1 | ASTM E70 |
| Density (g/cm³) | 2.50-2.55 | 2.534 | ISO 903 |
| Fluoride (F) | ≤10 ppm | 2.8 ppm | EPA 300.0 |
| Arsenic (As) | ≤1 ppm | <0.3 ppm | ICP-MS |
| Loss on Ignition (800°C) | ≤0.5% | 0.22% | GB/T 22400 |
(Certifications: ISO22000, HALAL, KOSHER OU-D, GB 25557-2010)
▲ Core Food Processing Applications
1. Bakery & Dough Systems
- Leavening Synergy: Reacts with sodium bicarbonate at 50-60°C (controls CO₂ release timing)
- Gluten Strengthening: Increases dough elasticity modulus by 35% (Farinograph testing)
- Crumb Structure: Achieves uniform cell size 1.2±0.3mm in cakes
2. Meat & Poultry Processing
- Protein Extraction: 0.3% usage increases myosin yield by 28%
- Emulsion Stabilization: Maintains sausage batter stability at 75°C processing
- Color Fixation: Extends cured meat redness (a* value >12.0 for 45 days)
3. Dairy & Alternative Proteins
- Casein Protection: Prevents gelation in UHT milk for 9+ months
- Plant Protein Solubility: Increases pea protein NSI from 78% → 92%
- Cheese Melt Control: Optimizes flow distance to 45±3mm at 95°C
4. Seafood & Aquatic Products
- Crustacean Integrity: Reduces shrimp blackening by 75% through polyphenol oxidase inhibition
- Freeze-Thaw Stability: Maintains ≥85% tissue integrity after 5 cycles
■ Four Scientific Advantages
1. Thermal Stability Engineered
- High-Temp Baking: Maintains functionality up to 250°C (critical for crust formation)
- Controlled Reaction: Delayed acid release activates at 55±2°C
2. pH Buffer Precision
- Alkalinity Control: Maintains pH 10.2±0.1 in solutions
- Ion Sequestration: Chelates Ca²⁺/Mg²⁺ at 150mg/g capacity
3. Process Efficiency
| Application | Conventional TSPP | TSPP-FG96 | Improvement |
|---|---|---|---|
| Sausage Production | 0.5% usage | 0.28% | 44% Less |
| Dough Development | 30-40 min | 18 min | 50% Faster |
| Waste Reduction | 7.5% purge loss | 2.8% | 63% Less |
4. Global Compliance
- China GB 25557-2010
- US FDA GRAS Notice GRN 000823
- EU Commission Regulation (EC) No 1333/2008
★ Trust Architecture System
Quality Verification
- Blockchain Traceability: Batch-specific XRD data on Hyperledger
- Real-Time Monitoring: Production line pH/temperature sensors (±0.1°C accuracy)
- Third-Party Validation: Quarterly SGS audits (report QR code on packaging)
Packaging Innovation
- 25kg Barrier Bags: Triple-layer PP woven + Aluminum foil + PE liner
- Moisture Control: <0.1% H₂O ingress (ISO 16632 testing)
- UV Security Seals: Batch-specific holographic tamper evidence
Technical Support
- 48-Hour Sample Service: With customized application protocols
- Process Optimization: Free on-site consultation for >10MT/month users
- $10MM Liability Insurance: Covers formulation-related incidents (PICC Policy)
Food Grade Tetrasodium Pyrophosphate (TSPP-FG96) FAQ
Bakery & Meat Processing Expert Solutions｜pH Mastery｜ISO/Halal/KOSHER Certified
Q1: Why does 96.5% purity matter in meat processing?
A: Precision impacts functionality:
- Ion Control: 97.2±0.3% purity chelates Ca²⁺ at 165mg/g capacity (>40% vs industrial grade)
- Low Impurities: Heavy metals <0.5ppm (meets infant food standards)
- Reaction Efficiency: Optimizes pyrophosphate→orthophosphate conversion at 55°C
Q2: How to verify pH stability in solutions?
A: Triple-validation protocol:
- Per-Batch Testing: pH 10.2±0.1 certified (ASTM E70)
- Buffer Calculator: Mobile tool predicts pH drift in formulations
- Live Monitoring: RFID sensors track brine stability (±0.05 pH accuracy)
Q3: Optimal leavening system for cakes?
A: Temperature-triggered reaction:
TSPP-FG96 : Sodium Bicarbonate = 1 : 2.6
Activates at 55±2°C → Peak gas release at 80°C
→ Achieves 1.8cm cake rise (35% improvement)
→ Uniform cell size 0.9-1.3mm
Critical Tip: Combine with 0.1% monocalcium phosphate for delayed activation
Q4: Solving gluten-free dough crumbling?
A: Protein network enhancement:
- Usage: 0.15% in rice flour blends
- Mechanism: Forms phosphate-protein matrix
- Results:
- Elasticity modulus ↑48% (TA.XTplus)
- Break force >650g (vs 420g control)
Q5: Maximum yield in cooked ham?
A: Scientific injection protocol:
| Parameter | Conventional | TSPP-FG96 Method |
|---|---|---|
| Concentration | 0.35-0.5% | 0.25% |
| Brine Temperature | 4-8°C | 12°C |
| Vacuum Pressure | 0.3 bar | 0.8 bar |
| Yield Increase | 8% | 12.5% |
Note: pH 5.9-6.2 brine prevents sarcoplasmic protein denaturation
Q6: Preventing fat separation in sausages?
A: Emulsion stabilization technology:
- Mechanism: Increases Zeta potential to -32 mV
- Combination: 0.1% TSPP + 0.05% carrageenan
- Result: No oil-off at 75°C thermal processing
Q7: Kosher status for dairy-containing baked goods?
A: Dual certification coverage:
- OU-D Certification: Valid for dairy equipment
- Pareve Production: Line 5 dedicated equipment
- Cross-Contact Prevention: Color-coded tooling + ozone sanitation
Q8: Heavy metal test frequency?
A: Rigorous verification:
- Batch-Level: ICP-MS before packaging (QR code access)
- Quarterly: SGS full spectrum analysis (As/Cd/Pb/Hg)
- Client Kits: Free Pb test strips (0.5ppm detection limit)
Q9: Reducing dough development time?
A: Gluten optimization:
- Mechanism: Phosphorylates gliadin at pH 10.2
- Protocol:
- 0.2% TSPP added during hydration
- Mixing time reduced to 18min (vs 32min)
- Energy consumption ↓is 40%
Q10: Wastewater phosphate management?
A: Closed-loop solution:
- Smart Dosing: AI-controlled injectors (±0.03% accuracy)
- Recovery System: 78% TSPP reclaim via nanofiltration
- Effluent Compliance: Total P <0.3mg/L (meets EU 91/271/EEC)
Q11: Preventing cured meat fading?
A: Nitrite stabilization:
- Mechanism: Chelates Fe²⁺ to prevent nitrosomyoglobin oxidation
- Usage: 0.08% in bacon brines
- Result: Redness (a* value) >12.0 for 60+ days at 4°C
Q12: Packaging moisture control?
A: Advanced barrier technology:
- 3-Layer Protection: PP woven + 9μm Al foil + PE liner
- Humidity Control: <15% RH inside bags (-30°C dew point)
- Anti-Caking: Free-flow agent coated granules (250-300μm)
10 things to note when purchasing products from China
Frequently Asked Questions (FAQ) – Food-Grade Phosphates & Additives
We specialize in high-purity phosphate additives for the food and beverage industry, including: Sodium Tripolyphosphate (STPP) – For meat & seafood moisture retention Phosphoric Acid 85% (Food Grade) – For beverage acidulation & pH control Sodium Hexametaphosphate (SHMP) – For dairy & processed food stabilization Monopotassium Phosphate (MKP) – For nutritional supplements & functional foods
Yes! Our food-grade phosphates comply with: FDA (U.S.), EFSA (EU), Halal, Kosher, BPOM (Indonesia) ISO 9001, HACCP, and GMP for food safety assurance We provide full documentation (COA, SDS, Certification PDFs) upon request.
Our additives enhance key properties in food products: Meat/Seafood: Better water retention, reducing food waste Beverages: Precise pH adjustment & tartness (e.g., cola drinks) Bakery: Improved dough stability & shelf life Plant-Based Foods: Texture enhancement mimicking real meat
Powdered phosphates (STPP, MKP): 24 months in dry, sealed packaging Liquid phosphoric acid: 18 months (stored in chemical-resistant containers) Proper storage prevents moisture absorption & impurity formation.
Absolutely! We offer: Low-sodium or calcium-free blends for health-focused foods Halal/Kosher-certified batches Tailored particle size & solubility for specific food processing needs
Rigorous QC: Testing for heavy metals, phosphorus levels, and microbial contamination Traceability: Batch-specific records from raw materials to final product Safety Data Sheets (SDS) with handling guidelines (e.g., goggles, well-ventilated areas)
Standard products: 500 kg (flexible for first-time buyers) Custom formulations: 1 MT (discounts for long-term contracts) Samples available for R&D testing
Yes! We help with: Ingredient labeling for packaged foods Maximum usage limits per FDA/EFSA regulations Export documentation (e.g., Certificate of Analysis)
