Sodium Tripolyphosphate (STPP) is a common food additive that is used in the food and beverage industry for a variety of purposes. It helps to improve the texture and juiciness of the meat by increasing water retention. This ensures that the meat remains moist and tender during processing and cooking. STPP is used as an emulsifier in dairy products like cheese, ice cream, and whipped toppings. It helps to enhance the stability and texture of these products by preventing the separation of fats and liquids. STPP can also improve the protein structure by increasing the water-holding capacity of proteins, resulting in a smoother and creamier texture. STPP acts as a pH control and buffering agent in various food and beverage products. It helps to maintain the desired acidity or alkalinity levels, which is important for controlling the taste, color, and texture of the final product. In certain cases, it can also act as a preservative by inhibiting the growth of bacteria and extending the shelf life of food and beverages.