Food Grade99% Industrial grade99%,sodium hexametaphosphate CAS 10124-56-8

What is sodium hexametaphosphate? How does it work? What are its uses in food-grade form?

1. What is sodium hexametaphosphate? How does it work?

Sodium hexametaphosphate, also known as sodium hexametaphosphate, is a cyclic polymer of sodium metaphosphate with the chemical formula Na6P6O18 ((NaPO3)6) and CAS number 10124-56-8. It is a colorless, transparent, glassy solid or white powder, readily soluble in water. Approved for use in food as a moisture retainer and quality improver, it leverages its chelating properties for metal ions, water retention, and emulsification to stabilize meat products, seafood, beverages, dairy products, canned goods, and pasta products—this is its versatile role in the food industry.

Basic information : Chinese name: Sodium hexametaphosphate (also known as sodium hexametaphosphate, sodium metaphosphate glass, Gluconate salt); English name: Sodium hexametaphosphate (abbreviation SHMP); CAS number: 10124-56-8; Molecular formula: Na6P6O18 ((NaPO3)6); Molecular weight: 611.77; Melting point: approximately 616℃; Density: approximately 2.18 g/cm³; Easily soluble in water (dissolves slowly), insoluble in organic solvents, aqueous solution pH: approximately 6; Other names: Gluconate salt, Cargan, Sodium metaphosphate glass, SHMP, etc.

Structurally , sodium hexametaphosphate consists of six tetrahedral phosphate (PO4) atoms linked end-to-end in a ring, with six sodium ions distributed around the ring structure. Its chemical formula is Na6P6O18. In the glassy form, the chain length is not entirely uniform, but the overall structure is based on cyclic polyphosphate groups. The cyclic anions carry multiple negative charges, which is the structural basis for its strong chelating ability towards polyvalent metal ions such as calcium and magnesium—this is the root of the molecule's function in food.

Physically , sodium hexametaphosphate is a colorless, transparent glassy flake or white granular crystalline powder, odorless; it is readily soluble in water but dissolves slowly, and is insoluble in organic solvents; its aqueous solution is weakly acidic (pH about 6); its density is about 2.18 g/cm³, and its melting point is about 616℃; it is highly hygroscopic, and its surface becomes sticky after absorbing moisture, so it needs to be stored in a sealed, moisture-proof container.

Chemically , sodium hexametaphosphate is a typical polyphosphate: it has a significant chelating ability for metal ions such as calcium and magnesium, forming soluble complexes that soften water and block free metal ions; it is easily hydrolyzed into orthophosphate in warm water, acidic or alkaline solutions; it can form precipitates with ions such as lead, silver, and barium, and these precipitates can be redissolved in excess sodium hexametaphosphate solution; its aqueous solution has buffering capacity; it is chemically stable and should be stored dry.

Why does sodium hexametaphosphate play these roles in the food industry, including meat products, beverages, dairy products, canned goods, and pasta products? Its mechanism of action mainly includes the following:

Metal ion chelation mechanism : Cyclic polyphosphate anions combine with polyvalent metal ions such as calcium, magnesium, and iron to form soluble chelates, blocking metal ions that promote oxidation and softening processing water—this is the common basis for color protection, anti-oxidation, anti-crystallization, and anti-gel precipitation.

Protein water retention and binding mechanism : Phosphate interacts with myofibrillar proteins, enhancing the binding of proteins with water, improving the water retention and binding properties of meat and aquatic products, and improving their texture and tenderness.

Emulsification, dispersion and stabilization mechanism : Polyphosphates carry multiple charges and have surface activity, which can reduce the interfacial tension between oil and water, so as to emulsify and disperse fats, stabilize the emulsion system, and prevent oil precipitation and protein aggregation and sedimentation.

pH buffering mechanism : Polyphosphates hydrolyze in aqueous solution to form a weak acid with buffering capacity, which can stabilize the pH environment of food and inhibit vitamin decomposition and color deterioration.

Synergistic effect compounding mechanism : Sodium hexametaphosphate is rarely used alone. It is generally used in combination with pyrophosphate, tripolyphosphate, etc. The chelating, water retention and emulsifying abilities work synergistically to retain water and tenderize and improve the texture of products such as ham, sausage, and fish paste.

II . All uses of food-grade sodium hexametaphosphate

1. Meat and aquatic product sector

Ham, sausage and cooked meat products

It improves water retention, increases binding capacity, prevents fat oxidation, and improves tender texture; when combined with pyrophosphate, it can be used as a tissue improver for tenderizing old and damaged meat.

Corresponding products: ham sausage, sausage, luncheon meat, cooked meat products, etc.

Fish sausage, fish balls and surimi products

It retains moisture, softens and improves texture, and reduces moisture loss during processing and storage.

Corresponding products: fish sausage, fish balls, surimi products, etc.

cured meat products

Applying an aqueous solution to the surface of cured meat can improve its preservative properties.

Corresponding products: cured meat, bacon, pickled products, etc.

canned meat

It emulsifies fats and maintains a uniform texture.

Corresponding products: canned meat, canned luncheon meat, etc.

2. Beverage and Dairy Products Sector

Fruit drinks and refreshing drinks

It increases juice yield, increases viscosity, inhibits vitamin C decomposition, and preserves flavor.

Corresponding products: fruit-flavored drinks, soft drinks, fruit juice drinks, etc.

Dairy products and protein beverages

It prevents gel precipitation, acts as a stabilizer and coagulant, and maintains the homogeneity of the system.

Corresponding products: dairy beverages, yogurt, protein beverages, plant-based protein beverages, etc.

Tea, coffee and flavored beverages

It acts as a stabilizer and coagulant to prevent turbidity and sedimentation.

Corresponding products: tea beverages, coffee beverages, flavored beverages, etc.

beer

Add it to beer to clarify the liquid and prevent it from becoming cloudy.

Corresponding products: beer, malt beverages, etc.

3. Canned Fruits, Vegetables and Seafood Sector

Canned beans and fruits and vegetables

It stabilizes natural pigments, protects the color of food, and prevents browning.

Corresponding products: canned beans, canned fruits and vegetables, etc.

canned crab

To prevent glassy crystals from forming in the canned contents and to maintain the appearance and taste.

Corresponding products: canned crab, canned seafood, etc.

4. Flour and Soy Products

raw wet noodles

It acts as a moisture-retaining agent, strengthening the muscles and retaining water, thus improving the cooking quality and taste.

Corresponding products: fresh noodles, ramen, fresh-cut noodles, etc.

Soybean paste and soy sauce

It prevents discoloration, increases viscosity, shortens fermentation time, and adjusts flavor.

Corresponding products: soybean paste, soy sauce, seasoning sauce, etc.

Soy milk and soy products

It is a quality improver that stabilizes the system and improves the texture.

Corresponding products: soy milk, tofu, soy products, etc.

5. Frozen beverages and desserts

ice cream

It improves expansion capacity, increases volume, enhances emulsification to prevent paste damage, and improves taste and color.

Corresponding products: ice cream, popsicles, frozen desserts, etc.

IV. Summary

Sodium hexametaphosphate (CAS 10124-56-8) is a cyclic polyphosphate consisting of six tetrahedral phosphate molecules linked end-to-end. Its cyclic, multi-charged anions endow it with a strong metal ion chelating ability. Combined with its multiple properties of protein water retention, emulsification stabilization, and pH buffering, it is actively used as a humectant and quality improver in ham, shrimp, noodles, beverages, dairy products, beer, canned goods, and ice cream. It makes meat more tender, beverages more stable, canned goods retain their color, and ice cream more fluffy—protecting the texture and flavor of processed foods with extremely low dosages. Understanding its cyclic polyphosphate structure and chelation mechanism explains its enduring popularity in the food industry.