Mainly used in meat and seafood processing as a water retention agent, a stabilizer for natural pigments and to prevent fat corruption. It can also be used a pH modifier, an emulsifier,a quality improve agent in dough and as a nutrient supplement.Widely used as emulsifier into meat products, canned meat and seafood, instant rice (wheat) noodles, various milk and dairy,ice creams, plant protein drinks, fruit (vegetable)juices and beverages, tea drink.

 

 

Item	Index
Na4P2O7,w/%	96.5%~100.5%
Total Phosphate(as P2O5) %	52.5~54.0
pH(10g/L solution)	9.9~10.7
Water Insoluble, w/% Max.	≤ 0.03%
As,mg/kg	≤ 1
Heavy Metal(as Pb)mg/kg	≤ 10
F,mg/kg	≤ 10
Pb, mg/kg	≤ 1
Cd mg/kg	≤ 1
Hg, mg/kg	≤ 1
Density(g/cm3)	0.5-0.9
Loss on drying	≤ 0.5%

 

 

White crystalline or granular in appearance,colourless .The decahydrate effloresces slightly in dry air.

Chemical formula: Na₄P₂O₇. Einecs: 231-767-1. CAS No.: 7722-88-5

 

 

TSPP (Tetrasodium pyrophosphate) is mainly used in meat and seafood processing as a water retention agent, a stabilizer for natural pigments and to prevent fat corruption.

Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef.

 

 

In 25kg/ bag. Storage and sealed in a shady ,dry, and ell-ventilated area away from toxic and hazardous chemicals.

 

 

● Kosher/Halal/ISO9001/ISO22000/RSPOCerificated

● No MOQ,More Opportunities,providing sample for testing

● Customized Products package

● Mixed Shipment.

 

 

White crystalline or powder in appearance. TSPP is a colorless, tasteless and odorless salt that is used to preserve food, including seafoodUsage: Mainly used in meat and seafood processing as a water retention agent.When processing frozen shrimp, fish and shellfish seafood, .It's common with shrimp and scallops. But more and more processors are injecting the solution into finfish, including wild salmon, in an effort to manipulate the moisture content of the fish.

 

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