Sodium Hexametaphosphate Food Grade SHMP
| HS Code | 626151 |
| Name | Sodium Hexametaphosphate Food Grade SHMP |
| Chemical Formula | Na6P6O18 |
| Appearance | White powder or granular solid |
| Solubility | Soluble in water |
| Ph In Solution | Around 6.0 - 8.0 |
| Hygroscopicity | Hygroscopic |
| Function In Food | Emulsifier, sequestrant, pH adjuster |
| Melting Point | Approx. 616°C (decomposes) |
| Density | Approx. 2.484 g/cm³ |
| Taste | Tasteless |
As an accredited Sodium Hexametaphosphate Food Grade SHMP factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Sodium Hexametaphosphate Food Grade SHMP is packaged in special paper bags with moisture-proof film inside and sealed with ropes. The capacity of each bag is based on the norm to ensure no leakage. |
| Storage | When storing Sodium Hexametaphosphate Food Grade SHMP, choose a dry warehouse to avoid moisture and heat sources. The stacking should not be too high to facilitate ventilation. |
| Shipping | When transporting Sodium Hexametaphosphate Food Grade SHMP, it needs to be protected from rain and snow. It should be handled with care to prevent the packaging from leaking and to separate it from other items. |
Competitive Sodium Hexametaphosphate Food Grade SHMP prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615380400285 or mail to sales2@liwei-chem.com.
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Tel: +8615380400285
Email: sales2@liwei-chem.com
Historical Development
The development of Sodium Hexametaphosphate Food Grade SHMP is closely linked to the evolution of the food industry. In the past, with the growing demand for food processing, people's exploration of food additives has become increasingly in-depth. After repeated research and countless experiments, researchers have gradually mastered the secrets of the preparation of Sodium Hexametaphosphate Food Grade SHMP. From small-scale trial production in the early laboratory to large-scale industrial production today, after years of precipitation, its production technology has been continuously innovated, and both output and quality have been greatly improved, occupying an important position in the field of food industry.
Product Overview
Sodium Hexametaphosphate Food Grade SHMP is white glassy crystals or powders with good water solubility and chelating properties. In the process of food processing, it is often used as a quality improver, moisture retainer, and chelating agent. It can effectively improve the water retention, tenderness and stability of food, improve the taste and texture of food, and has a significant effect on improving food quality.
Physical & Chemical Properties
In terms of physical properties, Sodium Hexametaphosphate Food Grade SHMP is white glassy crystals or powder, odorless, hygroscopic, easily soluble in water, and its aqueous solution is acidic. In terms of chemical properties, it has a strong ability to chelate metal ions and can combine with various metal ions such as calcium and magnesium. It can adjust the pH value in the food system, change the structure and characteristics of food, and have an important impact on the chemical balance and physical state of food.
Technical Specifications & Labeling
Technical Specifications has strict regulations on the main content, impurity content, moisture content, pH value and other indicators of Sodium Hexametaphosphate Food Grade SHMP. When labeling, the product name (Sodium Hexametaphosphate Food Grade SHMP), specifications, manufacturer, production date, shelf life, implementation standards, usage methods and precautions must be clearly marked on the packaging, so that users can use the product correctly and safely, and ensure compliance and safety in the food processing process.
Preparation Method
Sodium Hexametaphosphate Food Grade SHMP is usually prepared with sodium dihydrogen phosphate as the raw material. Sodium dihydrogen phosphate is polymerized under high temperature conditions, and the reaction temperature, time and pressure parameters are precisely controlled to make sodium dihydrogen phosphate molecules polymerize with each other, and then after cooling, crushing and other processes, the finished Sodium Hexametaphosphate Food Grade SHMP is finally obtained. The conditions of each link in the entire preparation process must be strictly controlled to ensure that the product quality meets the relevant standards.
Chemical Reactions & Modifications
Within the food system, Sodium Hexametaphosphate Food Grade (SHMP) is capable of engaging in diverse chemical reactions. In meat products, it improves meat's water-holding capacity and tenderness by chelating with metal ions, resulting in more succulent and tender meat; in dairy products, it prevents milk fat from clumping, maintaining product uniformity and stability. Through chemical modification, its properties can be optimized to better suit various food processing needs and broaden its application scope.
Synonyms & Product Names
Sodium Hexametaphosphate Food Grade (SHMP) is likewise designated as sodium hexametaphosphate. These two designations are widely acknowledged within the food industry and cognate fields. Across diverse literary references and production environments, they are commonly used interchangeably to expedite product depiction and communication.
Safety & Operational Standards
In terms of safety, Sodium Hexametaphosphate Food Grade SHMP must strictly follow food safety standards and be certified by authoritative testing to be harmless to human health within the prescribed dosage range. Operational Standards require that from raw material procurement, production and processing, to storage, transportation, and use, standardized processes must be followed to ensure stable product quality, safety and reliability, and to ensure that the food processing process meets safety and hygiene requirements.
Application Area
Sodium Hexametaphosphate Food Grade SHMP is widely used in the food industry. In meat processing, it can improve the water holding capacity and binding force of meat; in dairy production, it can maintain product stability; in beverage production, it can prevent turbidity and precipitation of beverages; in the processing of aquatic products, flour products, etc., it can also improve the taste and quality of food by improving quality and adjusting stability.
Research & Development
Currently, the research and development of Sodium Hexametaphosphate Food Grade SHMP mainly focuses on optimizing production processes, reducing energy consumption and production costs, and improving production efficiency; exploring its application in new functional foods; studying its synergistic mechanism with other food additives to develop better quality and more distinctive food products to meet the increasingly diverse needs of consumers.
Toxicity Research
A large number of Toxicity Research shows that within the reasonable dosage range, Sodium Hexametaphosphate Food Grade SHMP has no obvious toxic effects on the human body and is relatively safe. Long-term and moderate intake of foods containing this additive will not cause adverse effects on human health and can be safely used in food processing and production.
Future Prospects
Looking to the future, Sodium Hexametaphosphate Food Grade SHMP is expected to usher in new development opportunities in the food industry. As consumers' requirements for food quality and safety continue to increase, its production process will continue to develop in the direction of green, environmental protection, and intelligence, and product performance will be further optimized. At the same time, in the process of developing new foods and upgrading traditional foods, Sodium Hexametaphosphate Food Grade SHMP will play a more important role and contribute more to the prosperity and development of the food industry.
Where to Buy Sodium Hexametaphosphate Food Grade SHMP in China?
As a trusted Sodium Hexametaphosphate Food Grade SHMP manufacturer, we deliver:
Factory-Direct Value: Competitive pricing with no middleman markups, tailored for bulk orders and project-scale requirements.
Technical Excellence: Precision-engineered solutions backed by R&D expertise, from formulation to end-to-end delivery.
Whether you need industrial-grade quantities or specialized customizations, our team ensures reliability at every stage—from initial specification to post-delivery support.
As a leading Sodium Hexametaphosphate Food Grade SHMP supplier, we deliver high-quality products across diverse grades to meet evolving needs, empowering global customers with safe, efficient, and compliant chemical solutions.
What is the effect of Sodium Hexametaphosphate Food Grade SHMP in food production?
Sodium Hexametaphosphate Food Grade SHMP has significant effects in food production and is widely used. In meat processing, it can closely complex with metal ions in meat, just like weaving a dense net, changing the structure of muscle protein and greatly enhancing the water retention capacity of meat. Meat products treated with it can retain moisture during the cooking process, taste fresh and juicy, and improve the yield rate. In the dairy industry, SHMP, as a stabilizer, can effectively adjust the pH of the emulsion, prevent protein coagulation and agglomeration, make the texture of dairy products uniform and delicate, maintain good stability and quality, and extend the shelf life. In terms of aquatic product preservation, it can inhibit the growth of microorganisms, delay protein denaturation, maintain the elasticity and freshness of aquatic products, and keep them of high quality during storage and transportation. In addition, when making pasta products, SHMP can enhance gluten toughness, improve dough processing performance, and make pasta products such as noodles and bread taste better.
How to use Sodium Hexametaphosphate Food Grade SHMP correctly?
The use of Sodium Hexametaphosphate Food Grade SHMP requires delicate operation according to the characteristics of different foods and production processes. When processing meat products, SHMP is usually prepared into a solution at a ratio of 0.1% - 0.3% of the weight of the meat, and the meat is fully absorbed by injection or immersion. The immersion time depends on the type and thickness of the meat to ensure uniform penetration and play its role in water retention and quality improvement. In the production of dairy products, according to the product formula and stability requirements, the addition amount is generally 0.05% - 0.15%, and it is added slowly during the stirring process to ensure that it is evenly dispersed in the emulsion to maintain product stability. For the preservation of aquatic products, SHMP can be prepared into a 0.2% - 0.5% solution, and the aquatic products can be immersed to form a protective layer to delay deterioration. When making flour products, SHMP can be pre-mixed with flour and other raw materials at a ratio of 0.05% - 0.2% of the weight of flour to effectively improve the quality of the dough. During use, it is important to strictly control the dosage and operation process to achieve the best effect.
What are the effects of long-term consumption of foods containing Sodium Hexametaphosphate Food Grade SHMP on the human body?
Sodium Hexametaphosphate Food Grade SHMP is used reasonably in food production in accordance with regulations, and generally has no adverse effects on human health. As a legal food additive, the human body can excrete it through its own metabolism under normal intake. However, long-term and large-scale consumption of foods containing excessive SHMP may cause health problems. Excessive phosphorus intake will disrupt the calcium-phosphorus balance of the human body, interfere with the absorption of minerals such as calcium, iron, and zinc, and affect the normal metabolism of the human body. Especially for growing children, it may affect the normal growth of bones and teeth; for adults, long-term excessive intake may increase the risk of diseases such as osteoporosis and increase the burden on the kidneys. Therefore, food producers should strictly follow the use standards, and consumers should also maintain a balanced diet to avoid excessive intake of foods containing this additive.
How should Sodium Hexametaphosphate Food Grade SHMP be stored?
Storing Sodium Hexametaphosphate Food Grade SHMP requires a suitable environment. It should be stored in a cool, dry and well-ventilated place, away from direct sunlight to prevent high temperature from affecting its stability. SHMP has a certain degree of hygroscopicity. If the humidity is too high, it is easy to clump, thus affecting the use effect, so the humidity of the storage environment needs to be strictly controlled. When storing, it should be separated from corrosive substances such as strong acids and alkalis, as well as toxic and harmful substances with complex odors to prevent mutual contamination and ensure that its quality is not damaged. The storage container should be a plastic bag, plastic bucket or iron bucket with good sealing performance. It should be sealed in time after each use to prevent moisture and impurities in the air from invading. Check the stored SHMP regularly. If abnormal conditions such as caking and discoloration are found, deal with them in time to ensure its stable quality and meet production needs.
What effect will Sodium Hexametaphosphate Food Grade SHMP produce when used with other food raw materials?
Sodium Hexametaphosphate Food Grade SHMP can often produce a synergistic effect when used with other food raw materials. In meat processing, SHMP can be used in combination with salt, carrageenan, etc. to synergistically improve the water retention and flavor of meat. SHMP works together with salt to enhance the absorption of salt by meat and adjust the flavor; mixed with carrageenan, it can build a more stable gel network and improve the texture of meat products. In dairy production, combined with emulsifiers such as casein, it can optimize the emulsion structure, further enhance the stability of dairy products, and prevent protein precipitation. When making pasta products, it can be used with starch to delay starch aging, keep pasta products soft, and extend shelf life. However, when using them together, it is necessary to pay attention to the proportion and order of addition of each raw material to avoid mutual interference and give full play to their comprehensive effectiveness to improve food quality.
