Sodium Tripolyphosphate
STPP raises the water-holding capacity of muscle protein, reducing drip loss in thawed seafood and cook loss in poultry.
Key Specifications
| CAS number | 7758-29-4 |
|---|---|
| E number | E451 |
| Assay | ≥ 95 percent |
| pH (1% solution) | 9.2-10.0 |
| Dosage | 0.3-0.5 percent |
| Mesh | 30 / 60 |
Water binding in seafood and poultry
STPP raises the water-holding capacity of muscle protein, reducing drip loss in thawed seafood and cook loss in poultry. The effect is why frozen shrimp retain weight and texture.
Dose limits are regulatory, not technical
Above about 0.5 percent the texture becomes spongy and the taste soapy, and most markets cap phosphate at 5 g/kg as P2O5.
Typical Applications
- Frozen seafood — 0.3-0.5 percent dip or injection to reduce thaw drip.
- Poultry and processed meat — 0.3-0.5 percent to improve yield and tenderness.
Frequently Asked Questions
Is there a legal limit?
Typically 5 g/kg expressed as P2O5 in the EU; check local rules.
Why does over-dosing make seafood spongy?
Excess phosphate over-hydrates the protein, weakening the structure.
Does it work in marinades?
Yes, and it is common in brine injection for poultry.
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