STPP (Sodium Tri-Polyphosphate, E451) is a widely used food additive for enhancing moisture retention and improving texture in processed meats. It prevents shrinkage during cooking and improves the overall mouthfeel of the product.
Usage: Commonly applied in meat and seafood products to increase water retention and
prevent dryness.
Dosage: Typically 1-2 g per kg of product, though it may vary based on product type and
processing methods.