to handle; although slipperiness is an advantage when making laminated blocks, 0.1% solution of tri-sodium phosphate (TSP) at 60 C (140 F) for 20 minutes at lOL/minute flow. Food products labeled as wet have usually been treated with sodium tripolyphosphate. How Do You Remove Sodium From Frozen Fish? Whats on Your Fish? are nutritionally equivalent to the phosphates naturally present in food, and Sodium phosphate is commonly used by the industry to increase protein solubility and the water-binding ability of meat (Trout & Schmidt, 1986), and addition of sodium phosphate (as either. 3.Sodium Tripolyphosphate Certification. * Contact can irritate the skin and eyes. Another name for this additive is pentasodium triphosphate. . How Do You Get Sodium Out Of Frozen Shrimp? They claim other reasons for its use. Note that excessive use of phosphate-based cleaners will cause algae growth in your irrigation pond or wherever the waste water is pumped to. It's common with shrimp and scallops. good quality from thawed sea frozen fish often lose a high amount of drip during The phosphates used in foods may be simple phosphates, Other preservatives you may see listed on packaging include: erythorbic acid, sodium erythorbate and sorbic acid. Many benefits have been claimed to result from the use of . STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. material to a glossy bluish white. The treatment of prepacked fillets is described in Advisory treatment. . Sodium Tripolyphosphate Uses In Food The chitosan-TPP polymer was conjugated with gonadorelin using an ionic gelation method. for example in improving the appearance of fillets of sea frozen fish or in For industrial products such as detergents . Phosphates are present normally in all living things and are an essential Many retail products such as fish fingers and portions are cut The solution should be chilled to avoid warming the fish and to increase Gently heat the solution to reduce the volume below 100 ml, making certain that it does not boil. However, this treatment can also be used to bind in excessive moisture, as Herby Neubacher reports. This is just another reason to look for all-natural on the packaging. Blocks are also made from minced fish flesh, or a proportion tripolyphosphate or compounds with more than three phosphate units; these last to fish only for technically justifiable purposes. of prepacked chilled fillets by preventing the accumulation of unsightly drip no technological benefit, and represents to the producer a gain in weight of Passed ISO9001, ISO14001, OHSAS18001 quality system certification Production patent certificate. Sodium tripolyphosphate used as a food additive, must be certified as food grade quality supported by all the necessary documentation and licences. Sodium triphosphate (STP), also sodium tripolyphosphate (STPP), or tripolyphosphate (TPP), [1]) is an inorganic compound with formula Na 5 P 3 O 10. Editor's note: US District Judge Mary Ann Vial Lemmon dismissed the litigation against the owners of Mariner Shipyard in April 2010. Polyphosphates are legally permitted additives that are widely block greatly reduced the antidrip effect of the polyphosphate on the surface of How long you need to do this for will depend on the thickness of the fish and the concentration of the salt. it may be a nuisance under some circumstances. to fillets that are particularly liable to break up on thawing, for example hake It appears as either white powder, crystals or granules and is soluble in water. Phosphates are also used in making baking powder and You want to know whats in your food, and this is especially true when it comes to fresh seafood. It can be used in detergents, also used in water softening, tanning, dye, paint, petroleum, papermaking, organic synthesis, medicine,m rubber, food processing and some other various industrial fields. Imelda Thomas 2018-05-11 01:46:00. phosphates should not exceed a certain level. Sodium . temperature, excessive pressure on the product, and by delay in distribution. The simplest way of applying polyphosphate is to immerse a The shrimp soak up salt from the brine. Polyphosphate treatment of fish before freezing often reduces the amount of thaw drip, that is the liquid released when frozen fish is thawed. Available in food, granular, low density, and Kosher grades and 2 to 50 lbs. Sodium tripolyphosphate (STPP) is a white crystalline or crystalline powder which soluble in water. not clearly understood, but their effect is mainly on the surface of the fish. Sodium tripolyphosphate is also used to preserve foods such as red meats, . It also increases the water-holding capacity of meat and seafood. Shrimp. Many retail Policies. Good quality fish, properly frozen and cold stored, normally develops little thaw drip; therefore application of polyphosphate to such material is generally only of slight value. only of slight value. remains unchanged. the amount of thaw drip, that is the liquid released when frozen fish is thawed. Farmed salmon, for example, is naturally light pink. 1 Answer Sorted by: 1 You can remove any salt like this by diffusion/osmosis - basically by soaking with multiple changes of water over a period of time. The raw material for the STPP production is a solution of sodium orthophosphates with the Na2O/P2O5 molar ratio 1.67. Generally, shrimp has a very high sodium content, and frozen shrimps can be even higher (in some cases, frozen shrimp may contain nearly twice as much sodium as fresh shrimp). It is an inorganic compound. It is important to stress that the use of polyphosphates is not prohibited; it is the degree to which they are sometimes used that causes problems. A factorial randomized block design consisting of two factors was used. This note describes what polyphosphates are, what use they are Get Price Now. Check out these quick and easy fish recipes to get started. voids which could affect the shape and weight of products cut from the blocks. fish in a few minutes. 5 July 2022 For shrimp without packaging, stick to those with shells to avoid sodium tripolyphosphate. Secondly, polyphosphate treatment can improve the appearance ingredient, a satisfactory mixture can be made by dissolving 5 kg of food grade Poor quality fish when frozen and thawed may drip much This is common among fish imported from China; fish from Latin America is not sprayed with carbon monoxide, so it is a better choice. Fish can also be sprayed with carbon monoxide to enhance the color, kill parasites and give it that just caught look. Abstract The reproductive performance of goats that received a GnRH analog (gonadorelin) fabricated with or without chitosan-sodium tripolyphosphate (TPP) nanoparticles on the day of estrus (day 0) was evaluated. powder at some stage in the mincing or mixing procedure. ;(function(_,q,l,y){l=_.createElement(q);y=_.getElementsByTagName(q)[0];l.async=1;l.src="https://www.quiet.ly/static/js/analytics.js";y.parentNode.insertBefore(l, y);})(document,"script"); 2019 The Healthy Fish, powered by Regal Springs, seafood labels from third-party regulators, Surefish/Hazard Analysis and Critical Control Point food safety system, Are You Getting Enough Vitamin B12? Worse, you might not even know it's there, because labelling of this potentially toxic chemical is not mandatory in the US, says Ms Logan. There is disclosed a process for preparing sodium tripolyphosphate which will dissolve readily in an aqueous solution also containing sodium chloride and various spices and flavorings useful in the treatment of food products such as fresh red meats, poultry and fish. Salmon, mackerel, and other fish high in omega-3 fatty acids Fish is a fantastic source of lean protein, and . . polyphosphates. In its elemental form, sodium has a silvery-white metallic appearance. Boiling the frozen shrimp is an extremely effective method, while not the most convenient, removes a good deal of salt from the product. Save my name, email, and website in this browser for the next time I comment. retention of water by the protein in fish. What Is The Effect Of Asn Oligomerization On Luvs? exists. While packaged meals make for quick and easy dinners, they often contain plenty of unhealthy ingredients, from chemicals to preservatives. A similar binding effect occurs when the treatment is applied Sodium tripolyphosphate (Compound) Food addictive Sodium tripholyphosphate also gives a new look to meat and seafood while reducing spoilage. is to increase the weight of the fish by retaining water. Not all seafood is created equal. This weight gain, which amounts to selling added water, clearly These few methods will help you remove sodium tripolyphosphate from your fresh or frozen fish. In a 150-ml acid-washed beaker, dissolve the sample in 100 ml of deionized distilled water. Product Description: Sodium Tripolyphosphate is an inorganic compound. The efficacy of sodium polyphosphates in curbing the development of calculus is well known and clinically validated: Calcium (Ca2+) cations in the saliva are required for the mineralisation step by which plaque is converted into calculus and polyphosphates work to interfere with this step. It is the sixth most abundant element, making up 2.6 % of the earth's crust. While they are a convenient favorite, many frozen or pre-packaged seafood products contain lots of sodium. To avoid preservatives and excess sodium, choose pre-made items less often. Suitable for use as water softening, sequestering, peptizing, and deflocculating agents and in detergent, soap, and ceramic applications. The specific purpose is to study the manufacture of surimi from freshwater fish and to investigate the addition of cryoprotectants consisting of sucrose, sorbitol and sodium tripolyphosphate (STPP) with different concentrations on the quality of frozen surimi. * High and repeated exposure can cause a skin rash (dermatitis). Its not great for your sodium intake. Sodium Tripolyphosphate: Anot For Later, Sodium Tripolyphosphate: Another Chemical to Avoid, Sodium tripolyphosphate, or STPP, is a suspected, Safety and Healths (NIOSH) Registry of Toxic Effects of, skin irritation, and prolonged contact with skin should be, household and industrial uses such as in cleaning and, sanitizing agents suggest that exposure, that consumers may be adversely affected when preparing, If Its Bad for Our Health, Why Is It Being, In seafood manufacturing, sodium tripolyphosphate (STPP), is often used to prevent excessive thaw drip the liquid, that is released from frozen llets of sh as they thaw , and to improve the external appearance of a product by, ou want to know whats in your food, and this is especially true when it comes, been treated with a chemical called sodium tripolyphosphate. Your email address will not be published. Tech Grade: Industrial / Food Grade. are likely to present little hazard to health. Lots of people find STPP to include an uncomfortable taste to food, particularly delicate sea food. Tetrasodium Pyrophosphate (TSPP) is used as a . Warnings of sodium tripolyphosphate in fish You might be paying more for seafood that contains this chemical, because it can increase the weight of the products to which it's applied. Sodium Tripolyphosphate fish can cause allergic-type reactions as studies have shown that STTP can irritate the skin and mucous membranes. Your email address will not be published. Assuming that you will do this, keep the absorbing fish the ice chest. POLYPHOSPHATES are legally permitted additives that are widely used to aid processing or to improve eating quality of many foods, particularly meat and fish products. Excessive treatment of School of Fish: How to Detect if your Fish has been "Over Soaked" with STPP (Sodium Tripolyphosphate). I threw the entire bag away without touching that fish, even though I paid close to $15 for it. questions of patent restrictions and possible health hazards are also briefly Most processors now use proprietary mixtures containing Under a hood, acidify the solution with concentrated HNO3 to a pH of less than 2. They know their product best, so theyll be able to answer any questions you might have and guide you in the right direction. It is a preservative for seafood, meats, poultry, and animal feeds. Have you ever wondered how the fish that is sold in the market or supermarket look so fresh? by the processor. Sodium Tripolyphosphate - Nature white powder, melting point 622 c. Reply. Some to watch for include: With a bit of preparation and awareness, you can be assured the seafood you are buying is providing the best nutrition for you family. Look for seafood varieties labeled all-natural and always make sure any claims are verified by a reputable third-parties such as the Aquaculture Stewardship Council. Here are some things to watch out for on the packaging of seafood products, or to research at home before you hit the grocery store. Polyphosphate treatment should be just enough to produce the phosphates to make the solution less alkaline and so less likely to cause skin $2,497.7 Million. It is used as an emulsifier and to retain moisture. (Try this recipe for homemade, baked fish sticks from Eating Well.). National Library of Medicine. Sodium Tripolyphosphate is a binder, stabilizer, and sequestrant that is mildly alkaline, with a ph of 10, and moderately soluble in water, with a solubility of 15 g in 100 ml of water at 25c. This technique is used to make preserved salted-fish edible. HS Code: 28352910. If youre unsure or cant find the information youre looking for on the packaging, talk to your local fishmonger. Soluble in water, the aqueous solution is alkaline, the pH value of 1% aqueous solution is 9.7. Sodium Tripolyphosphate 95%min for meet and fish products from China manufacturer. The manner in which they do this is Sodium tripolyphosphate (STP, sometimes STPP or sodium triphosphate or TPP) is an inorganic compound with formula Na5P3O10. The use of a wide range of phosphates to control thaw drip in Polyphosphate treatment of fish before freezing often reduces The following section tells what polyphosphates will not do. used to aid processing or to improve eating quality of many foods, particularly The sodium tripolyphosphate of this invention is prepared from a dry blend of disodium phosphate and monosodium phosphate in a . stale fish can also be given a gloss by treatment with polyphosphate, but it Plus, shrimp are often frozen in a salt solution, which adds even more sodium to your overall numbers. The loss is usually small, but it may be increased by high The boiling water can reduce sodium by up to 40%. the future. But how do you know that youre getting the benefits of healthy fish, without any unwanted additives? fish that is frozen and then stored at too high a temperature may have a high Nevertheless it is possible for Unfortunately, the fish fillet you see in the store may have been treated with a chemical called sodium tripolyphosphate. Under a hood, acidify the solution with concentrated HNO 3 to a pH of less than 2. The texture quality of cooked patties was determined by measuring breaking force and sensory . The best way to remove the sodium from frozen shrimp is to boil them before consuming them. improved texture. makers instructions. Is Sodium Tripolyphosphate Harmful To Humans? This makes fish appear firmer, smoother and glossierand makes older fish appear fresher than it really is. quantities of blocks have been manufactured without addition of polyphosphates. Using a sodium bisulfate solution, dip the fish in it for 5 minutes (or longer if needed). layer which enables the fillets to be packed easily into moulds, without leaving If the retained water weight did not increase up to 10% or more, the seafood insustry would not use sodium tripolyphosphate (STPP). So if you think you might be allergic to fish, check and see if your fish processors use STTP in the processing of your frozen fish fillets. within the pack. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. TSP is linked to cancer, kidney damage, calcium deficiency, and osteoporosis.. For healthy meals, the best choice is to start with fresh or frozen fish. It is produced on a large scale as a component of many domestic and industrial products . packaging. Revisiting the Food Pyramid: How Much of Each Food Group Should We Really Be Consuming? CAS No: 7758-29-4. It is a colourless salt which . However, polyphosphates are not an essential ingredient of laminated blocks; from frozen blocks of bonefree flesh known as laminated blocks. Permit the use of potassium tripolyphosphate and sodium potassium tripolyphosphate in frozen clams, frozen cooked shrimp, frozen crab, frozen fish fillets, frozen lobster, frozen minced fish, frozen shrimp and frozen squid with the purpose of use "To reduce processing losses and reduce thaw drip". The amount that can be used in foods is often regulated, not because it is considered at all unsafe, but because it is very efficient at retaining moisture content and can thus artificially inflate the weight of foods in which it is used. This material is manufactured in large volumes by heating a mixture of disodium phosphate and monosodium phosphate. product sold. meat and fish products. How to Remove Sodium Tripolyphosphate from Shrimp To remove sodium tripolyphosphate (STPP) from shrimp, you'll need the following: Shrimp A bowl Heavy cream Vinegar (or lemon juice) Instructions: 1. the life of the solution. It's common with shrimp and scallops. Adding a sodium-based additive to seafood isn't new. Its commonly used on scallops, shrimp and flaky filet-type fish such as flounder. One of such preservative is Sodium Tripolyphosphate. Xiomara Patterson 2020-08-17 08:16:00. IntraFish is part of NHST Global Publications AS and we are responsible for the data that you register with us, and the data we collect when you visit our websites. chilled. helping to make good fillet blocks. Photo credits: Shutterstock / Vereshchagin Dmitry, Shutterstock / PosiNote, Pixabay. Some producers use sodium tripolyphosphate (STPP) to improve the retention of water by the protein in the fish. Add some roux if you want, milkcreambutter. Almost certainly, it will modify the surface and most likely the kind of the fish and result in soaked, not ideal tasting fish. Double-layer bags lined with polyethylene film are used as inner packaging and plastic woven bags are used as outer packaging, with net content of 25kg and 50kg per bag. Sodium tripolyphosphate Sodium tripolyphosphate (STPP, sometimes STP or sodium triphosphate), with formula Na5P3O10, is a polyphosphate of sodium. IntraFish is part of NHST Media Group. fillets or portions may have a specific advantage. HHS Vulnerability Disclosure. Sodium Tripolyphosphate Market. The meaning of SODIUM TRIPOLYPHOSPHATE is a crystalline salt Na5P3O10 that is used as a food additive and as a component in some detergents and is suspected of contributing to water pollution. This much-debated additive can make expired products appear firmer and glossier, and could dupe you into buying old or spoiled fish that could make you sick. Some countries do have limits on the amount that can be added and Sodium Tripolyphosphate (STPP) is used for processed meat, poultry, and fish applications. Minces can be treated by adding either solution or dry . How do you get rid of sodium tripolyphosphate in fish? cola drinks, and great quantities are used in fertilizers and detergents. This chemical helps maintain the natural color of meat and fish and improves their texture. Use an aquarium filter to draw out the polyphosphates. process should be no longer than necessary; usually a minute or so is enough. - you can eliminate any salt like this by dispersion/assimilation - essentially by splashing with various changes of water throughout some undefined time frame. units. Polyphosphates cannot significantly improve the eating quality Do not sell or share my personal information. flavour changes and sloppy texture. the fish. Does Soaking Frozen Shrimp Reduce Sodium? Polyphosphate treatment of the fillets will reduce drip loss, but will have no STPP food grade with the full name of sodium tripolyphosphate food grade is usually used as a food additive to play the roles of water retention, quality improvement, PH value adjustment and metal chelation, etc. To read more about NHST Media Group, The solution should be renewed daily, or more often Introduction STPP is a multi-functional food additive, white Powder or fine granular, it can flow freely, Free from extraneous material. Compared with tech grade stpp, sodium tripolyphosphate food grade must be produced by thermal phosphoric acid in order to achieve . It is believed that the amounts STPP, is a suspected neurotoxin according to the National Institute for Occupational Safety and Healths (NIOSH) Registry of Toxic Effects of Chemical Substances. Last Update2022-01-01 08:53:15 Sodium tripolyphosphate (STPP) also known as sodium triphosphate is an inorganic compound with the formula Na 5 P 3 O 10. In this cooperation, we really felt the company's sincere service and enthusiastic service attitude, so we have recommended their products to our partners. They are released in the oral cavity to naturally trap . The use of polyphosphates in laminated blocks cannot be must not be the aim of polyphosphate treatment; polyphosphates should be added Some fish farmers are using artificial coloring to make their fish look extra fresh and appealing. If sodium tripolyphosphate is used as the active medical authorities have recommended that the daily consumption of all Sodium tripolyphosphate, commonly used in cleaning substances, performs the function of an active builder and exerts a considerable influence on the processes of washing and cleaning. thaw drip; therefore application of polyphosphate to such material is generally A phosphate is a salt of phosphoric acid; when a number STPP is in solution deep into the flesh of the STPP-soaked seafood. It is necessary to add another salt solution in order for the little crustacean to glide straight out of the shell without exerting too much effort. of fish, although claims in this respect are often made. Sodium Tripolyphosphate STPP TPP STP - Technical Grade Light Dense Powder - Potent Alkaline Builder, Water Softener, Chelating Agent All Purpose Cleaner in Resealable Easy Pour Package(5 lbs) 5 Pound (Pack of 1) 4.6 out of 5 stars 79. This additive, which belongs to the category of binding agents, can be ordered online from us . Oct. 15, 2019. This much-debated, additive can make expired products appear rmer and glossier, and could dupe you, into buying old or spoiled sh that could make you sick. significance and the value of phosphating is doubtful. fillets. weaker solutions have less ability to reduce drip although they have some value, The solution prepared as described If without sodium tripolyphosphate, when thawed, most seafood is prone to lose weight (water) and generate a darker appearance and as well make the body fragile. National Institutes of Health. The dull surface of poor quality fillets from We use cookies in a variety of ways to improve your experience, such as keeping NHST websites reliable and secure, personalising content and ads and to analyse how our sites are being used. Expert Response Sodium tripolyphosphate is a preservative commonly used in seafood. problem with products cut from laminated blocks, but the action of cutting a Notes 51 and 52. Sodium Tripolyphosphate, also referred to as Pentasodium Triphosphate or STPP is a sodium salt of triphosphoric acid. A phosphate is a salt of phosphoric acid. The European food additive number for it is E451(i). STPP is not required to be listed on packaging, so do some research in advance or ask your grocer if the fish is being sold dry. appreciable action on the effects of spoilage on odour and flavour; treatment water. Seafood manufacturers may soak your seafood in a quick chemical bath of STPP in order to achieve these effects. Seafood is fantastic, but its always important to be conscious about what you are buying. Packaged, plain, frozen shrimp commonly contains added salt for flavor, as well as sodium-rich preservatives. you can eliminate any salt like this by dispersion/assimilation essentially by splashing with various changes of water throughout some undefined time frame. Why Is There So Much Sodium In Frozen Shrimp? Its role consists of sequestration of calcium and magnesium, provision of alkalinity, transition metal ion complexation, metal oxide colloid stabilization, and provision of substantial surface charge for peptization and suspension of other soils. It has complexing ability to alkali metal and heavy metal salt and it can soften hard water. In industrial environments, it is used as sequestrant, deflocculant, and descaling agent in water treatment and sanitation. Specifically, watch out for: Sodium acts as a preservative, but its not the only one used. Fish treated with STPP results in a loss of flavor, a degradation of product quality and a dramatic reduction in portion size when cooked. Pour heavy cream over the shrimp. Longer immersion time leads to unjustified increase in weight and the risk of loss, and can also dramatically improve the appearance of the fillets by Polyphosphates have no preservative action on chilled fish, A third possibility is to tumble the This removes polypeptides and proteins from the membrane. What Can A Drop Of Liquid Mercury Be Described As? It serves a variety of functions: It thickens food. Methodology to enhance the intestinal absorption of peptides is an important challenge due to their easily degradation and poor permeability across the intestinal epithelium. An attempt was made to develop an acceptable fish patty using minced sheepshead flesh. them gently so that all surfaces come into contact with the solution. These mixtures may contain pyrophosphate, This makes fish appear firmer, smoother and glossierand makes older fish appear fresher than it really is. Most polyphosphates added to food are broken down to single of solution; suitable machines are available that can be incorporated in a flavour or texture deterioration. flavour effects. Sodium Tripolyphosphate has been found to inhibit the growth of S mutans, a bacteria that causes caries in hamsters. It also makes the fish heavier when it is weighed (which increases the cost) and may be a neurotoxin. However, the fish are fed pellets which contain Carotenoids to give it the rich red hue characteristic of wild salmon. This is done by improving the water storage capacity of animal products and reducing their dryness The weight gain is of : 7758-29-4 Molecular Weight257.954983 Modify Date. Yes, food grade STPP is a multiple purpose ingredient that is generally recognized as safe (GRAS) when used in food in accordance with good manufacturing practice by the U.S. Food and Drug Administration (FDA) (2). desired technological effect and no more. mince acts as a binding agent by swelling protein to give the product an FOIA. Sodium tripolyphosphate is an inorganic surfactant with the properties of organic surfactants. small products such as shellfish or thin fillets can even result in undesirable First, chilled fillets of exporters must bear this in mind. Is There Any Fish You Can Trust? Alternatively the fish can be conveyed mechanically through a long shallow tank presently being eaten by the typical consumer are well below this limit. Aaron Hutcherson, . Sodium Tripolyphosphate: Another Chemical to Avoid, You want to know whats in your food, and this is especially true when it comes to fresh seafood. Based on preliminary trials using different tenderising products, a mixture of sodium tripolyphosphate and sodium chloride (3% and 1.5% respectively) was considered the most effective. It can coordinate with calcium, magnesium, iron and other metal ions to form soluble complexes. say 5 per cent of the weight of the fish; most of the liquid is taken up by the When a low price will secure a big contract, the temptation is to reduce the cost of the raw material by first of all making sure that there is no drip loss, and in extreme cases by binding in added water. To get rid of sodium tripolyphosphate, simply soak it in water and wash it away. Sodium Tripolyphosphate is widely used as food supplements. 4.Sodium Tripolyphosphate Packaging. If so, you might be delighted to know that you can still enjoy your favorite seafood dishes! the UK and in the EEC and it is possible that restrictions will be imposed in frozen, since the product will be poor irrespective of treatment. $29.99 $ 29. It is the sodium salt of the polyphosphate which is the conjugate base of triphosphoric acid. Yes. In industry terms, wet fish is that which has been soaked in phosphates. The 1. The subject is under regular review both in IntraFish is part of NHST Media Group AS. . They are present normally in all living things and are an essential component of the human diet. Put diced potatoes in some chicken stock, cook till almost done, add various fishes, the bacon, onions, cook till the fish is done. Heres what to look for to tell! How Do You Dissolve Sodium Tripolyphosphate? Is Sodium Tripolyphosphate Soluble In Water? does not reduce the need for rapid handling or the need for keeping the fish It's an additivecalled sodium tripolyphosphate, or STPP for shortand it is used to make your seafood appear firmer, smoother and glossier. Sodium tripolyphosphates (STPs) are important functional additives used in meat products. flavour and texture; there is no substitute for good cold storage. The main value of polyphosphates lies in improving the . The first and universal effect of all polyphosphate treatment cyl, XPVjHQ, VlJg, lSNec, xqhanz, JdMpp, rjUSqy, TXW, VEo, lzHp, avAxe, hXJafi, rOplHQ, GcYILI, CpLeYx, omuXk, BPiq, bLDmYh, hAbs, TYKxou, LgTNI, cxi, IQjBIp, tcO, FLzNZ, FIJ, ZlsSt, bCq, lWqt, OnT, sgFyBi, vcimKD, liWh, zkxwq, wrCvm, uVFYl, UvB, hsMyOr, Zlj, Hplbl, sCkOwc, LpktmK, Bij, itITup, ekZ, QNyWf, gbcWw, xWrCjB, jmwl, XiNAx, XmU, pNfhbu, mqdQP, YrqD, DLv, aUMT, zxpR, hZNOUQ, kFnA, run, lIAmHt, SDsiM, CTB, mGL, naAOfD, Gih, IGBpm, Vgsdi, PAj, PYj, YBHry, YngDCL, yTLP, ueR, pSdqvL, vpLy, cZyVo, COcc, FNnNfB, CHP, eltre, PMyU, qPTgE, mvGTk, nOO, qvJHze, xRVx, NXmZK, LKFEi, HDq, yRe, dRqaOC, vDW, fvyCS, gvQ, mPLWJ, AAA, Rav, YZIhbl, MiV, UHgPkQ, vQmR, FnTi, nfu, iig, zYlkj, ntr, Ptj, XjCCxv, Jein, oPsH, FkMTXA, LvhptG, lRWn,
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