What certifications does the STPP have?

The product holds CCIC, CIQ, ISO certifications, and is 100% Halal and Kosher certified.

Sodium Tripolyphosphate STPP Meat Binder Sausage Additive Bulk

Name: Sodium Tripolyphosphate STPP Meat Binder Sausage Additive Bulk
Brand: Hangzhou Golden Flavors Co., Ltd
SKU: 1953164021

Zhejiang, ChinaHangzhou Golden Flavors Co., Ltd

US$0.10-1.50

1 kg

Sample price:US$35.00/kg.Request sample

Product profile

Customization

Available

CAS No.

7758-29-4

Formula

Na5p3o10

Model NO.

EINECS

231-838-7

Certification

CCIC, CIQ, ISO

Purity

≥99%

Type

Sodium Pyrophosphate

Grade Standard

Food Grade

Lead Time

7 Days

MOQ

100kg

Transport Package

25kg

Specification

25kg

Trademark

Flying Deer

Origin

China

HS Code

291550

Production Capacity

4000t/Year

Key features

Prevents Fat Separation: Stabilizes meat-fat-water emulsion to eliminate fat capping and jelly pockets in sausages.

Enhances Texture: Extracts myosin proteins to create a firm, bouncy, and premium bite texture.

High Purity: Assay purity is guaranteed at >=94.0% for maximum protein extraction power.

Global Compliance: 100% Halal and Kosher certified, ISO 22000 and HACCP compliant.

Moisture-Proof Packaging: 25kg multi-layer kraft bags with heat-sealed PE liners to prevent clumping.

Fast Response: Export team replies to inquiries within 2 hours for quick support.

Company profile

High Repeat Buyers ChoiceYears of Export Experience100% Finished Products InspectionR&D Capabilities

Hangzhou Golden Flavors Co., Ltd

Zhejiang, China

CertifiedBusiness Type: Manufacturer/Factory & Trading Company CertifiedR&D Capacity: ODM Service Available & OEM Service Available CertifiedCustomization Options: Customization from Samples, Customization from Designs, etc. CertifiedExport Year: 20 yearsAverage Response Time: ≤5.50h CertifiedTerms of Payment: LC, T/T, D/P, etc.

AI-Powered supplier vetting

SummaryGolden Flavors produces food flavor powders and liquids, food sweeteners, and trades other food and pharmaceutical additives. It reports FDA registration, raw-material traceability, 100% finished-product inspection, inventory capability, export experience of 20 years, and OEM service for recognized brands. The supplier supports extensive customization and ODM services, but reports no new products in the past year and no available SDK. Quality and supplier-management procedures exist without written records, and there is only one quality assurance and quality control inspector. It has no valid manufacturing-capacity contract with related subcontractors, overseas warehouse, overseas showroom, overseas agents or branches, or offline trade-show participation. Financial records are referenced for 2021–2023, but the provided information is insufficient to assess financial strength. Environmental and fire-drill statuses are unknown.

Supplier typeThe supplier manufactures food flavor powders and liquids and food sweeteners, while also trading food and pharmaceutical additives. This indicates a combined manufacturer-and-trading supplier profile.

CertificationsThe company description explicitly states that it is registered with the U.S. FDA. No other certification details are provided, so the evidence supports this specific certification only.

Production capacityEvidence includes high-pressure homogenizer, reactor, and electronic-scale facilities, inventory capability, 100% finished-product inspection, 20 years of export experience, and stated peak/off-season lead times. Nevertheless, there is no valid contract covering manufacturing capacity with related subcontractors, and inspection and supplier-management procedures lack written records.

Customization capabilityThe supplier explicitly supports flexible, full, minor, sample-based, and design-based customization, and also provides ODM services. These statements directly demonstrate broad customization coverage.

Product Q&A

Q:Can STPP replace regular salt in sausage recipes?

No! STPP and regular salt work together. Salt provides chloride ions to swell meat, while STPP breaks down actomyosin bonds. Both are required for maximum protein extraction.

Q:What is the standard dosage of STPP for sausages?

The recommended industrial standard dosage is between 0.3% and 0.5% of the total meat block weight. Overdosing may cause a metallic or soapy off-flavor.

Q:How does STPP improve sausage texture?

STPP increases ionic strength to aggressively extract salt-soluble proteins like Myosin. These proteins act as glue, locking fat and water into a stable, bouncy matrix.

Q:What is the minimum order quantity (MOQ)?

The MOQ is 100kg for custom orders. General bulk orders may have different terms, please contact for specific details.

Q:Is the product suitable for global export?

Yes, it is fully approved for global meat processing with E451(i) designation and meets EU and FDA food safety laws for heavy metals.