TSPP 118 FG POWDER

• Processed Meat, Poultry, and Seafood: TSPP is used to retain moisture during storage, thawing, and cooking. TSPP also increases shelf life by sequestering multivalent cations responsible for lipid oxidation and rancidity.
• Whipped Toppings and Milk Foams: TSPP is added to improve whipping efficiency and improve foam stability.
• Process Cheese Products: Granular TSPP helps to buffer the pH of the processed cheese and interacts with milk proteins to promote emulsification.
• Produce: TSPP sequesters iron in potato products to prevent after-cooking blackening and to stabilize color.
• Ice Cream and Frozen Desserts: To maintain fat dispersion in the mix, TSPP may be added so "churning" will not form lumps of butter during freezing.
• TSPP is approved as GRAS (generally recognized as safe) by the FDA in 21 CFR 182.6789.
• TSPP is approved for use as a component of coatings in 21 CFR 175.210.
•  Potable Water Treatment: Prayon Tetrasodium Pyrophosphate conforms to the requirements of NSF/ANSI Standard 60. Used for corrosion and scale control and sequestering. Maximum use level 14 mg/L.

• Alkalinity
• Sequestrant
• Protein Modifier
• Buffering Agent
• Dispersing Agent
• Coagulant

Multiwall bags or supersacks.

Store in a cool and dry place. Keep in the packaging of origin, shrink-wrapped. Best before: 2 years after production date.