Phosphate Blend (STP)

Sodium tripolyphosphate (STP) is a food-grade phosphate used to improve water retention and texture in injected and tumbled meat products. It increases the pH of meat, allowing proteins to bind more water during processing, resulting in a juicier finished product with better slicing yield. Widely used in ham, bacon, and other brine-injected smallgoods. Supplied in a sealed 20 kg food-grade pail.