Trisodium diphosphate is a member of the pyrophosphate family with the best water-holding capacity, and it is a multifunctional food additive in the phosphate family.
As a star component of the phosphate family, trisodium diphosphate has become a popular choice in the global food additive market in recent years due to its unique properties. Especially in the context of the surge in demand for healthy and functional foods, this ingredient, with its neutral pH, high solubility, and excellent water retention, it has become a“Synergistic tool” in meat products, baked foods, prepared dishes, and other fields. Here’s what buyers need to know.
1. Key product information
Chemical name: Trisodium Diphosphate, TSAPP, Trisodium Pyrophosphate,
EU number: E450(II)
Formula: Na3HP2O7 (anhydrous) or NA3HP2O7 · nH2O (with Crystal Water)
CAS number: 14691-80-6
Appearance: white powder or crystal.
Purity: ≥95% (food grade, EU/FCC/GB standard)
2. Unique advantages of Trisodium Diphosphate
Compared with other phosphates, Trisodium Diphosphate stands out in the following aspects:
| Characteristics | Trisodium Diphosphate TSAPP | Sodium Triphosphate STPP | Sodium Hexametaphosphate SHMP |
|---|---|---|---|
| Water Holding Capacity | Optimal | Medium | Low |
| PH Adaptability | High PH stable | Neutral to acidic | Neutral to acidic |
| Chelation Ability | Moderate | Weak | Strongest (for heavy metals) |
| Safety | Global compliance | Some countries restrict use | Widely applicable |
| Cost-effective | Low dosage (0.1%-0.5%) | Higher dosage required | Higher dosage required |
From the table above, we can see that:
Water-holding capacity: Trisodium diphosphate > sodium triphosphate > sodium hexametaphosphate (the water-holding capacity of long-chain phosphate decreases with the increase of chain length).
PH adaptability: Trisodium diphosphate is more stable at high pH, the aqueous solution is close to neutral (7.0 ± 0.5), and it is more soluble than alkaline pyrophosphate, which can avoid the taste of food, especially suitable for the development of a low-sodium healthy formula. TSPP works better in the neutral to alkaline range. STPP and SHMP are more adaptable in neutral to acidic environments.
Strong thermal stability: Trisodium diphosphate decomposes slowly when heated to more than 170 °C, and generates metaphosphate when heated to more than 240 °C, suitable for high-temperature processing scenarios (such as baking, quick-frozen food) . In dairy products (such as condensed milk, cheese, milk powder), to prevent the separation of components.
Safety: Trisodium diphosphate meets global standards such as FDA, EU, GB, and has no residual risk. Some countries restrict the use of sodium triphosphate in fresh meat.
Cost-effectiveness: Low addition (0.1%-0.5%) of Trisodium Diphosphate, the overall cost is better. Other phosphates need to be added in higher amounts to achieve the same effect.
3. Product application:
Based on the above characteristics of Trisodium Diphosphate, the product is widely used in the following fields:
Meat products and prepared dishes
– Function: increase water holding capacity by more than 20%, enhance meat elasticity and tenderness, reduce nutrient loss during cooking, inhibit fat oxidation, and extend shelf life. Improve slicedness and mouthfeel. Preserve the texture and shape of prepared dishes.
– Dosage: 0.5-5g/kg (e.g. ham, sausage, prepared steak, etc.).
– Best Use: 2-3% aqueous solution
Dairy
– Function: stabilize the structure of casein, prevent the precipitation of whey, and improve the texture of cheese and condensed milk. In terms of cheese emulsification, it can replace traditional phosphate to achieve a less sodium and more calcium formula.
– Dosage: ≤0.2-3.5 g/kg (e.g., fermented milk, milk powder, cheese, etc).
– Dissolution Temperature: 40-50 °C
Aquatic products
– Function: lock water, reduce thawing loss, maintain shrimp, surimi elasticity.
– Dosage: ≤5 g/kg (e.g. frozen seafood, surimi).
– Soaking concentration: 3-5%
– Soaking time: 15-30 min.
Baked goods
– Function: adjust the pH value of dough, improve the extensibility of dough, extend the softness of bread, enhance the puffiness, and delay the retrogradation of starch.
– Dosage: ≤2g/kg (e.g. bread, cake, biscuit, etc.).
Frozen food
– Function: reduce the loss of thawed juices and maintain morphological integrity. Quick-frozen surimi, frozen meat rolls
– Dosage: ≤3 g/kg.
Plant-based foods
– Function: simulate the succulent taste of real meat, enhance the water holding capacity and taste of vegetable protein, and improve the texture of products.
– Dosage: ≤3g/kg (e.g., meat, vegetable protein).
Pet food and functional feeds
– Function: as an “Appetizer” of pet dry food, enhances the palatability.
– Nutritional stability: synergistic effect with protein to prevent the loss of nutrients during high temperature processing.
4. Industries and trends
– The need for clean labels
With consumers’ focus on“Additive-free” foods, trisodium diphosphate is preferred as an alternative to traditional preservatives because of its natural source possibility (through phosphate compounding) and low addition (typically 0.05%-0.3%). Under the premise of compliance, to help customers reduce the amount of preservatives, in line with the“Less added, multi-functional” trend. Low-sodium and high calcium formula, in line with the trend of Europe and the United States, clean label.
– Prefabricated dishes and the explosion of convenience food
The annual growth rate of the global pre-fabricated food market is more than 12%, and trisodium diphosphate has become a“Rigid need” for improving texture. In a ready-to-eat cooking package, quick-frozen food can effectively solve the problem of moisture loss and taste hardening, helping product competitiveness. In view of the industry’s “Lock water fresh” core demand, it can reduce the weight loss in cold chain transportation (measured to reduce thawing loss by more than 15%).
– Plant-based Innovation Drive
Global markets and markets for plant-based meat will reach $27.9 billion by 2025. With the rapid growth of vegetable meat track, trisodium diphosphate helps the product approach the juicy texture of real meat by enhancing the oil and water holding capacity of vegetable protein.
In summary, Trisodium diphosphate provides a cost-effective solution for improving the quality of existing products and developing innovative foods.
5. Where can I buy trisodium diphosphate?
Buy Trisodium diphosphate, you could contact Guizhou Lvyin Biotech company www.gjphosphate.com. or send your inquiry to sales@gjphosphate.
Supplier core strengths
– Professional accumulation: Guizhou Lvyin Biotech Co.Ltd has focused on phosphate for nearly 20 years, exports to Europe, accounting for more than 60%, with quality by BRC, ISO certification.
– Quality stability: Product quality is in line with FCC/GB standards, heavy metals, arsenic, and other impurities are strictly controlled at the ppm level.
– Stable delivery: annual production capacity of 50,000 tons, European customer repurchase rate of more than 95%.
– Flexible service: Depending on the needs of different customers, we provide different solutions.
Free sample available: support third-party SGS inspection.
6. Why choose our trisodium diphosphate?
– High purity process: using the hydrothermal method and precise temperature control dehydration technology, purity ≥95%, ignition weight loss ≤4.5%, avoiding impurity interference.
– Customized service: provide anhydrous (purity ≥95%) or monohydrate (purity ≥98.5%) multi-specification products according to customer needs, support compound solution design (such as synergy with sodium pyrophosphate and tripolyphosphate).
– Global compliance support: complete COA, MSDS documentation to facilitate rapid customs clearance and end-market access.
7. Packaging & Transport
– Packaging: 25kg/bag, moisture-proof paper bag or PP + PE composite bag (in line with EU food contact material standards).
– Shipping: 20GP container: 25 MTS (1,000 bags), direct to major global ports.
– Air/Rail: Door-to-door transport solutions for landlocked countries such as Kazakhstan and Hungary.
Contact us immediately for free samples and worldwide compliant, cost-effective phosphate solutions! on the healthy food bandwagon! [email protected]
This article by Guizhou Lvyin Biotech original, reproduced please indicate the source.
Sources: GB 2760-2024, FDA 21cfr, Euromonitor 2023 global food additives report.
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