Sodium Tripolyphosphate

Kraft Bag Products - Last 2.jpg
STPP.jpg
Kraft Bag Products - Last 2.jpg
STPP.jpg

Sodium Tripolyphosphate

6.50

Sodium Tripolyphosphate is used to increase the water binding capacity of your paste or muscle. What is does is slightly raise the pH of your meat, which increases its ability to hold water. This product is excellent for products where you want a lot of water in your paste, such as hot dogs, bologna, or any emulsion sausage. It works perfectly in brines as well, so your smoked meats will hold more water, and stay juicier longer.

Sold in 1# bags.

Use level on the sticker.

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