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sodium tripolyphosphate

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sodium tripolyphosphate

[′sōd·ē·əm trī‚päl·i′fä‚sfāt]
(inorganic chemistry)
Na5P3O10 A white powder with a melting point of 622°C; used for water softening and as a food additive and texturizer. Abbreviated STPP.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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References in periodicals archive
C = control, noninjected fillet; B = brine, 3% salt + 3% sodium tripolyphosphate (sttp); [B.sub.EW] = brine + 3% dried egg white; [B.sub.PE] = brine + 0.1% xanthan gum + 3% dried potato extract.
The incompatibility of chitosan with sodium tripolyphosphate also studied and the absence of linkage between -NH2 and -P-OH was observed in their physical mixture.
[6] Simultaneous Determination of Sodium Tripolyphosphate, Sodium Sulfate and Linear Alkylbenzensulfonate in Washing Powder by Attenuated Total Reflectance: Fourier Transform Infrared Spectrometry, M.
The carpet-cleaning solution used was a sodium tripolyphosphate (TSP) solution, which also contained low levels of dipropylene glycol methyl ether (DPGME) and various fragrance compounds, mixed with water.
The above curing agents included: 55 g of minced chicken meat, 24 g of pork back fat, 2.3 g of NaCl, 0.1 g of monosodium glutamate, 0.3 g of white sugar, 0.3 g of compound phosphates (the mass ratio of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate was 2:2:1), 13 g of distilled water, and 5 g of corn starch.
The results obtained (Figure 4) show that the 2% brine solutions as well as 2% sodium tripolyphosphate solutions influenced to the largest extent proteolytical changes in sheep.
To prevent scallops from dehydrating during packing and shipping, sodium tripolyphosphate (STP) is often used.
Another alleged racket has to do with scallops, both domestic and imported, that are treated with sodium tripolyphosphate (STP) to prevent drip loss.
Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.
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