Sodium Hexametaphosphate In Food

The main role of food additive sodium hexametaphosphate is to improve the color, aroma and taste of food, adjust the nutritional composition of food, extend the shelf life of food, and play the role of a certain acidity regulator. It can be used to make cakes, biscuits, beans, soy sauce, drinks, beer, etc…

The Dosage of Sodium Hexmetaphosphate In Different Food

Used in canned aquatic products, such as, crab salmon, trout, tuna, which can prevent the production of struvite. The amount used in canned crabs is less than 0.05%. For canned salmon and trout, the amount is less than 0.11%. Exceeding the amount can completely prevent struvite, but the color and fragrance will change.
Used as a quality improver for meat and fish products, SHMP can improve the water holding capacity of meat products. For ham, enemas, minced fish products, the dosage is 0.05% ~ 0.3%, the pH of 1% sodium hexametaphosphate aqueous solution is about 6.3. Addition of 0.05% to 0.3% of hexametaphosphate in the marinated preparations of meat products can increase the water holding capacity of the meat and is also effective in anti-oxidation of fats.
Dip tofu in a solution of 0.1% ~ 0.2% polymer condensed phosphate. Because the remaining coagulant is concealed, which can improve its flavor and taste.
Adding 0.01% ~ 0.2% sodium hexametaphosphate to soy sauce and bean paste can prevent discoloration and increase viscosity. In addition, the raw material salt for making soy sauce or soy sauce contains magnesium, which can change the taste of soy sauce or soybean sauce. In addition, the raw material salt for making soy sauce contains magnesium, which can change the taste of soy sauce or soybean sauce. Adding 0.01%~0.03% of SHMP can prevent odor.
Food grade sodium hexametaphosphate can conceal calcium or magnesium ions. The use of 2%-4% of this food additive has significant effect on extracting pectin.

Sodium Hexametaphosphate Safety

Food grade sodium hexametaphosphate contains traces of heavy metals, such as, lead, arsenic. Arsenic can cause systemic chronic poisoning, such as, skin pigmentation, keratinization and canceration. It is also said that food grade SHMP has a certain amount of oxides. Low concentrations of oxides can cause chronic poisoning and osteopenia, reduce calcium in bones and lead to osteoporosis and osteosclerosis. But these hazards are only possible with long-term exposure. Food safety organizations have developed minimum standards for food-grade sodium hexametaphosphate among these substances after extensive animal experiments and actual conditions. Generally, no toxic or side effects will occur at the minimum content of food safety regulations.
Sodium hexametaaphosphate food grade is made from food grade phosphoric acid and soda ash. It is very strict in terms of indicators, such as, heavy metals, impurities, and the amount of food added. Phosphorus is an essential element of the human body, and the addition and intake of food additives such as sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate are limited. In fact, food grade phosphates are safer than many other food additives and can be used with confidence.

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