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STPP Food grade 50 Lb
CAS 7758-29-4, Na5P3O10
FCC / Food Chemical Codex
Packed & shipped to you
Sodium Triphosphate, pentasodium triphosphate,
Empirical Formula – Na5P3O10
Molecular Weight – 367.86
Free flowing white fine granular
If using in food aplications the instructions on the bag may be helpful-
Bag instructions state: Used in a wide variety of applications. Curing Pickle. Curafos imnproves color retention, improves yield and cook out. Curafos is specially processed for rapid initial solubility in fresh water and complete stability in pumping pickle.
General Directions off bag: Completely dissolve Curafos STPP in fresh water. Add remaining curing materials such as cure, spices, sugar, etc.Add the Brine or salt to the Curafos solution with water almost to the desired final volume and then add the salt. Stir until all materials are completely dissolved. Plain water, brine or dry salt should then be added to adjust the pickle to the desired volume or salometer reading.
E-451 (i) MAXIMUM USE FOR TREATMENT OF DRINKING WATER at 12 mg/L RETEST 730 DAYS AFTER DATE OF MANUFACTURE.
HALAL , NSF NSF/ ANSI 60,
Variety of Applications
Chip Dips – Maintain homogeneity
Ham, Corned Beef – Moisture binding
Roast Beef – Moisture binding
Sausage, Franks, Bologna – Emulsion development;
Reduced sodium; Cure color development
Meat / Seafood – Helps retain moisture during thawing
and cooking which results in improved cook flavor and
Tooth Gels – Whitening agent
Mouthwash - used for Tartar control ingredients
If Stored in dry, well ventilated place and kept away
from direct sunlight Shelf Life – Two Years
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