Sodium Tripolyphosphate (STPP) is one of the most widely used inorganic phosphates in the detergent, food, and industrial chemical sectors. Its strong chelating power, dispersing ability, emulsification behavior, and metal ion-binding capacity make it indispensable across multiple applications.
This technical guide provides a complete, in-depth overview of how STPP performs in detergents, food processing, ceramics, water treatment, and other industries — along with recommended dosage ranges, application functions, and supplier selection tips.
1. Key Technical Properties of STPP
STPP is valued because it performs multiple functional roles simultaneously:
- Chelation of Ca²⁺ and Mg²⁺ ions: prevents hardness interference in cleaning and processing.
- Dispersing and deflocculating action: keeps particles suspended in liquids — critical for detergents, ceramics, and slurry systems.
- Buffering effect (pH 9.5–10.5): maintains stable alkaline conditions.
- Moisture retention: improves texture in meat, seafood, noodles, and surimi.
- Emulsification and stabilization: prevents oil–water separation in industrial formulations.
2. STPP in Detergents
STPP is considered one of the most effective detergent builders due to its strong binding and dispersing properties.
Functional Benefits
- Softens water by binding hardness ions
- Prevents soil redeposition
- Enhances surfactant performance
- Improves cleaning efficiency
- Stabilizes detergent formulations
Recommended Dosage in Detergent Formulations
- Laundry detergent powder: 15–25%
- Liquid detergents: 3–8%
- Dishwashing formulations: 8–12%
For more information about detergent-grade STPP, see:
3. STPP in Food Processing (Food Grade)
Food-grade STPP is widely used to improve moisture retention, texture, and processing quality in meat, poultry, seafood, noodles, and various processed foods.
Core Technical Functions
- Moisture retention: increases protein hydration (myosin extraction).
- Improves tenderness: slightly unfolds muscle fibers.
- Reduces cooking loss: especially effective in frozen seafood and meat products.
- Enhances elasticity in noodles: interacts with gluten networks.
Typical Food Dosage Range
- Meat & seafood: 0.3–0.5%
- Fish balls / surimi: 0.2–0.4%
- Instant noodles: 0.1–0.25%
Related food-grade phosphate references:
4. STPP in Ceramic and Industrial Applications
STPP functions as a dispersant and deflocculant in ceramic slurry and glaze applications.
Benefits in Ceramics
- Reduces slurry viscosity
- Improves glaze uniformity
- Enhances powder dispersion
- Reduces cracking defects
- Improves surface smoothness and finish
Dosage for Ceramics and Slurry
- Ceramic glaze: 0.2–0.5%
- Ceramic slurry: 0.2–1%
For detailed ceramic applications, see:
5. STPP in Water Treatment
STPP is used as a sequestrant, scale inhibitor, and corrosion-control additive in water systems.
- Binds metal ions (Fe, Ca, Mg)
- Prevents scale formation
- Stabilizes metals in industrial circulation systems
6. STPP in Industrial Cleaning Products
STPP enhances performance in:
- Degreasers
- Metal cleaning formulations
- Hard-surface cleaners
- Floor-cleaning powders
Its strong dispersing and chelating action prevents soil redeposition and improves cleaning power.
7. How to Choose a Reliable STPP Supplier
When selecting STPP for industrial or food applications, consider:
- Purity (≥94% typical)
- Bulk density and particle size
- Solubility and whiteness
- Food-grade certifications (if needed)
- COA, heavy metal test reports, and stability data
8. Conclusion
STPP remains one of the most versatile phosphate chemicals due to its strong chelating, dispersing, and moisture-retaining properties. Whether used in detergents, food processing, ceramics, industrial cleaning, or water treatment, it provides exceptional performance and processing benefits.
