| Sodium Pyrophosphate | Lead Food Chemical Co., Ltd. | Sodium Pyrophosphate is an anhydrous, white, odorless granular powder. In baking, it is used as a leavening agent and buffer for cakes, breads, cookies, pancakes and more. It also finds use as a sequestering agent in canned potatoes and seafoods, preservi...view more Sodium Pyrophosphate is an anhydrous, white, odorless granular powder. In baking, it is used as a leavening agent and buffer for cakes, breads, cookies, pancakes and more. It also finds use as a sequestering agent in canned potatoes and seafoods, preserving and enhancing the flavor, color and texture. view less | |
| Tetra Sodium Pyrophosphate | Shandong Longlive Bio-Technology Co., Ltd | Tetra Sodium Pyrophosphate is used in the food industry as an emulsifying agent, nutrient and texturzing agent in applications including: processed cheese, seafood product, hamburgers and meat. In Food Industry, it is used as buffering agent, emulsifier, ...view more Tetra Sodium Pyrophosphate is used in the food industry as an emulsifying agent, nutrient and texturzing agent in applications including: processed cheese, seafood product, hamburgers and meat. In Food Industry, it is used as buffering agent, emulsifier, nutrition ingredients and quality improver. view less | |
| Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular | ICL Food Specialties | Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular is an anhydrous, white, crystalline material in granular form. TSPP is used to modify the proteins enabling them to retain moisture during storage, thawing, and cooking. TSPP also increases shelf life o...view more Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular is an anhydrous, white, crystalline material in granular form. TSPP is used to modify the proteins enabling them to retain moisture during storage, thawing, and cooking. TSPP also increases shelf life of the product by sequestering multivalent cations responsible for lipid oxidation and rancidity development. TSPP is added to improve whipping efficiency and improve foam stability. Granular TSPP helps to buffer the pH of the processed cheese and interacts with milk proteins to promote emulsification. This product sequesters iron in potato products to prevent after-cooking blackening and to stabilize color. To maintain fat dispersion in an ice cream/dessert mix, TSPP may be added so "churning" will not form lumps of butter during freezing. view less | |
| Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Powder | ICL Food Specialties | Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Powder is a hygroscopic, white, powder. It is used for its properties as a buffering agent, dispersing agent, protein modifier, coagulant, sequestrant, and mineral supplement. In pet food, TKPP is used to mod...view more Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Powder is a hygroscopic, white, powder. It is used for its properties as a buffering agent, dispersing agent, protein modifier, coagulant, sequestrant, and mineral supplement. In pet food, TKPP is used to modify proteins enabling them to solubilize and retain moisture during storage. TKPP also increases shelf life of products by sequestering multivalent cations responsible for lipid oxidation and rancidity development. TKPP helps to buffer the pH of the cheese and interacts with the milk protein to promote emulsification. In flavored milk powders, liquid TKPP can be added to the wet ingredient mix prior to spray drying. The TKPP will stabilize and disperse the proteins during drying. In addition the use of TKPP will improve the overall viscosity, smoothness, and flavor of the final beverage. In meat processing, this product enhances moisture retention without increasing sodium content. view less | |
| Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Granular | ICL Food Specialties | Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Granular is a hygroscopic, white, granule. It is used for its properties as a buffering agent, dispersing agent, protein modifier, coagulant, sequestrant, and mineral supplement. In pet food, TKPP is used to ...view more Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Granular is a hygroscopic, white, granule. It is used for its properties as a buffering agent, dispersing agent, protein modifier, coagulant, sequestrant, and mineral supplement. In pet food, TKPP is used to modify proteins enabling them to solubilize and retain moisture during storage. TKPP also increases shelf life of products by sequestering multivalent cations responsible for lipid oxidation and rancidity development. TKPP helps to buffer the pH of the cheese and interacts with the milk protein to promote emulsification. In flavored milk powders, liquid TKPP can be added to the wet ingredient mix prior to spray drying. The TKPP will stabilize and disperse the proteins during drying. In addition the use of TKPP will improve the overall viscosity, smoothness, and flavor of the final beverage. In meat processing, this product enhances moisture retention without increasing sodium content. view less | |
| Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular & Powder | ICL Food Specialties | Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular & Powder is an anhydrous, white, crystalline material in powder form. This product is used as a dispersing agent, sequestrant, buffering agent, protein modifier, and coagulant. TSPP is used to modify...view more Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular & Powder is an anhydrous, white, crystalline material in powder form. This product is used as a dispersing agent, sequestrant, buffering agent, protein modifier, and coagulant. TSPP is used to modify the proteins enabling them to retain moisture during storage, thawing, and cooking. TSPP also increases shelf life of the product by sequestering multivalent cations responsible for lipid oxidation and rancidity development. TSPP is added to improve whipping efficiency and improve foam stability. Granular TSPP helps to buffer the pH of the processed cheese and interacts with milk proteins to promote emulsification. This product sequesters iron in potato products to prevent after-cooking blackening and to stabilize color. To maintain fat dispersion in an ice cream/dessert mix, TSPP may be added so "churning" will not form lumps of butter during freezing. view less |
