Sodium Hexametaphosphate Food Grade

USES

• Carbonated drinks: preservation of carbon dioxide
• Dyeing or bleaching agent: improves stability of the agents
• Protein foods: stabilizing effects for heat process of proteins foods
• Processed fish products: preservation of freshness, improvement of preservation and anti-discoloration
• Fruit juice and soft drink: stabilization of Vitamin C, preventing turbidity and discoloration of juices
• Vegetables: maintenance of freshness and prevention of discolouration
• Soy sauces and fish sauces: anti-discoloration and improving salt flavour

• Processed cheese: used in emulsifying fats
• Vegetables: sequestrant to reduce toughening of skins prior to canning or freezing.
• Processed meats and seafood : component of phosphate mixes which enhance protein hydration and dissolution
• Noodles: texturiser
• UHT creams : calcium sequestrant to prevent thickening on storage
• Whiteners: calcium and magnesium sequestrant
• Dessert gels: sequestrant to control setting rates
• Portable water: corrosion and scale inhibitor
• Food processing plant: cleaning additive for alkaline detergents

Sodium Hexametaphosphate

pH 1.8

pH 1.9

Neutral

Appearance

Glassy Chips 
Fine Powder

Glassy Chips 
Fine Powder

Glassy Chips 
Fine Powder

Total P2O5

76.0 % min

74.0 % min

65.0 – 70.0%

Water insolubles

0.05 % m/m max

0.05 % m/m max

0.05 % m/m max

Moisture content

0.2 % m/m max

0.2 % m/m max

-

pH (1% solution)

1.78 – 1.82

1.87 – 1.93

6.2 – 6.9

Fluorine as F, ppm

< 10

< 10

< 10

Lead as Pb, ppm

< 0.2

< 0.2

< 0.2

Arsenic as As, ppm

< 0.2

< 0.2

< 0.5

Heavy metals as Pb, ppm

< 2

< 2

< 2

Iron as Fe, ppm

< 30

< 30

< 30

Polymerization degree

10 – 11.5

7 - 12

10 - 25

Loss on drying (110°C/4hrs)

-

-

5.0% m/m max