Humectant 68% Sodium Hexametaphosphate SHMP Food Additive

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 Xingfa, Chuandong, RongHong, Wengfu

Packaging & Delivery

Product Properties

Sodium hexametaphosphate is used in the food industry as a quality improver, pH regulator, metal ion chelator, adhesive and expansion agent. 

In beans, canned, bean paste fillings can stabilize the natural pigment, maintain color and lustre; 

The fat can be emulsified in the can to maintain a uniform texture;  Can be used for canned meat and meat products to improve water retention, prevent fat spoilage. 

Add to beer to clarify the liquor and prevent turbidity.  It is an excellent water softener without precipitation.  It plays a role in water retention, expansion and bleaching in the processing of aquatic products. 

Sodium hexametaphosphate is generally added 3-5‰ in food processing, and the maximum amount of sodium hexametaphosphate is 3% in aquatic product processing.

Specification

Q1: Is sodium hexametaphosphate safe in food?

A1: Sodium hexametaphosphate (SHMP) is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices (GMP) as a food additive.

The U.S. Food and Drug Administration (FDA) has evaluated the safety of sodium hexametaphosphate and has determined that it is safe for use in food products. It is commonly used as a sequestrant, emulsifier, and texturizer in various food products.

However, like any food additive, sodium hexametaphosphate should be used within the limits established by regulatory authorities to ensure its safety. Excessive consumption of SHMP may potentially lead to adverse health effects, so it's important to follow the recommended usage levels specified by regulatory agencies.

Q2: What is the purpose of adding sodium hexametaphosphate?

A2: Sodium hexametaphosphate (SHMP) is added to food for several purposes:

• Emulsification: SHMP acts as an emulsifier, helping to stabilize emulsions by promoting the mixing of water and oil-based ingredients. This helps prevent separation and improves the texture and consistency of food products like salad dressings, sauces, and processed meats.

• Sequestration: SHMP binds to metal ions in food, preventing them from reacting with other ingredients and causing undesirable changes in color, flavor, or texture. It helps maintain the quality and appearance of food products.

• Water retention: SHMP has water-binding properties, which help food products retain moisture, preventing them from becoming dry or stale.

• pH adjustment: SHMP can help adjust the pH of food products, acting as a buffering agent to maintain the desired level of acidity or alkalinity.

• Texture improvement: In processed meat products, SHMP helps improve texture, moisture retention, and binding properties, resulting in a juicier and more tender product.