Unter the field of meat product processing, STPP significantly enhances the water-holding capacity of meat through specific binding with myofibrillar proteins. Experimental data shows that for marinated steaks with 0.3% STPP added, the thawing loss rate can be reduced by 42%, and the shrinkage rate during frying can be decreased by 35%. This characteristic makes it a core element in upgrading the quality of pre-made dishes. In the dairy industry, leveraging its ability to chelate metal ions, STPP can extend the shelf-life of room-temperature yogurt from 14 days to 6 months while maintaining the stable texture of the product. In the beverage industry, as a pH regulator, STPP can form a buffer system in carbonated beverages, increasing the retention of carbon dioxide by 19% and extending the duration of bubbles by 2.3 times. In the baking field, its synergistic effect with starch can increase the specific volume of bread by 15% and reduce the staling rate by 28%. This technology has been applied in the central factory production of 85% of chain bakery brands.
The Acceptable Daily Intake (ADI) set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) is 70mg/kg of body weight, which means the upper limit of safe daily intake for a 60 – kg adult is 4.2g. The latest evaluation report 2023 by the European Food Safety Authority (EFSA) indicates that die current average daily intake of European residents is only 12% – 18% of the ADI value. The US FDA lists STPP as a GRAS (Generally Recognized as Safe) substance and allows its use as needed in 23 categories of foods. A three-year follow-up – study by the China National Center for Food Safety Risk Assessment shows that under standardized usage conditions, the biological half-life of STPP in the human body is only 2 – 4 hours, and more than 90% is metabolized and excreted through the kidneys, with no accumulation risk found. Regarding the online rumor that “it causes osteoporosis“, the School of Public Health of Peking University confirmed through a double-blind experiment that intake within the ADI range will not affect the calcium-phosphorus metabolism balance.
Although its safety has been endorsed by authorities, the food engineering field is still promoting technological innovation. A citrus pectin complex developed by an Israeli food technology company can achieve 82% of the water-holding performance of STPP in meat products, but its cost is 4.7 times higher. A nano-calcium phosphate system developed by a German company can achieve similar functions but faces challenges in mass-production stability. Currently, 78% of global food manufacturers still choose STPP as the most cost-effective solution, but the industry consensus is that in the next five years, bio-based substitutes will gradually enter the industrialization stage.
Consumers can take control independently through three steps:
It should be emphasized that STPP itself is not a health hazard. The key lies in the scientific control of the usage scenario and total intake.
In the modernization process of the food industry, STPP is like the lubricant in a precision instrument, and its value should not be simply denied. With the implementation of the new version of the “Standards for the Use of Food Additives” in 2025, regulatory authorities have included 32 phosphate-based food additives in the dynamic monitoring system. While enhancing food safety awareness, consumers need to establish a cognitive framework based on scientific evidence. What really needs to be vigilant about is never the food additives used in line with the regulations, but the spread of pseudo-science that ignores the dosage when talking about toxicity.
Am 18. Dezember besuchte der Staatssekretär der Provinz Qian'nan Goway Fuquan, um die Fortschritte des Unternehmens bei der Erreichung seiner vierteljährlichen und jährlichen Ziele zu überprüfen und die Bemühungen des Unternehmens um eine umweltfreundliche Entwicklung in der Phosphatindustrie anzuleiten.
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