Sodium tripolyphosphate is a white, crystalline powder that is soluble in water. It is commonly used in the food industry as a preservative, emulsifier, and texturizer. STPP works by binding to metal ions in food products, which helps to prevent the growth of bacteria and other microorganisms. It is also used to improve the texture and consistency of food products, and to prevent the separation of ingredients. Food additive sodium tripolyphosphate (STPP) as an anti-caking agent can increase the water absorption of noodles and make the noodles white, strong gluten and good elasticity. Sodium tripolyphosphate (STPP), as a quality improver of instant noodle cake, is as common as sodium hexametaphosphate, sodium pyrophosphate and guar gum. It is common in milk, beverage and other food additives. It is a part of a huge variety of household and commercial items. For the preservation of meat, poultry, and seafood, STPP is employed. It is also included in processed cheeses as an emulsifier together with other sodium polyphosphates.

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