PRODUCTS

SODIUM HEXAMETAPHOSPHATE

Sodium hexametaphosphate (SHMP) is a salt of composition Na6[(PO3)6].[2] Sodium hexametaphosphate of commerce is typically a mixture of metaphosphates (empirical formula: NaPO3), of which the hexamer is one, and is usually the compound referred to by this name. Such a mixture is more correctly termed sodium polymetaphosphate. They are white solids that dissolve in water.

CAS No.: 10124-56-8
EC No.: 233-343-1

Synonyms:
SODIUM HEXAMETAPHOSPHATE; SODYUM HEKSAMETAFOSFAT; Sodium hexametaphosphate; sodyum heksametafosfat; sodium metaphosphate; Sodium metaphosphate; Sodium metaphosphate; Sodium hexametaphopshate; Agent T202; sodium metaphosphate; sodium metaphosphate boundary composition; Composition 8; sodium hexametaphosphate; GRA; SHMP; CALGON; calgons; CALGON3; fema3027; polyphos; SHMP(food); SHMP(tech); chemi-charl; Calgon; Graham's salt; Hexasodium hexametaphosphate; SHMP; Sodium polymetaphosphate; Chemi-charl; Medi-Calgon; Calgon S; SODIUM HEXAMETAPHOSPHATE; SODYUM HEKSAMETAFOSFAT; Sodium hexametaphosphate; sodyum heksametafosfat; SODIUM HEXAMETAPHOSPHATE; SODYUM HEKSAMETAFOSFAT; Sodium hexametaphosphate; sodyum heksametafosfat; SODIUM HEXAMETAPHOSPHATE; SODYUM HEKSAMETAFOSFAT; Sodium hexametaphosphate; sodyum heksametafosfat; Calgon (old); SODIUM HEXAMETAPHOSPHATE; SODYUM HEKSAMETAFOSFAT; Sodium hexametaphosphate; sodyum heksametafosfat; SODIUM HEXAMETAPHOSPHATE; SODYUM HEKSAMETAFOSFAT; Sodium hexametaphosphate; 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Sodium hexametaphosphate
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Sodium hexametaphosphate[1]
Skeletal formula of sodium hexametaphosphate
Names
IUPAC name
sodium cyclo-hexaphosphate
Other names
Calgon S
Glassy sodium
Graham's salt
Hexasodium metaphosphate
Metaphosphoric acid, hexasodium salt
Identifiers
3D model (JSmol)
Interactive image
ChemSpider
23340 ☒
ECHA InfoCard   100.030.299 Edit this at Wikidata
EC Number
233-343-1
MeSH   sodium+polymetaphosphate
PubChem CID
24968
CompTox Dashboard (EPA)
DTXSID1047522 Edit this at Wikidata
InChI[show]
SMILES[show]
Properties
Chemical formula   Na
6P
6O
18
Molar mass   611.7704 g mol−1
Appearance   White crystals
Odor   odorless
Density   2.484 g/cm3
Melting point   628 °C (1,162 °F; 901 K)
Boiling point   1,500 °C (2,730 °F; 1,770 K)
Solubility in water   soluble
Solubility   insoluble in organic solvents
Refractive index (nD)   1.482
Hazards
Main hazards   Irritant
Safety data sheet   hazard.com
S-phrases (outdated)   S24/25
Lethal dose or concentration (LD, LC):
LD50 (median dose)   3.053 g kg−1
Related compounds
Other anions   Trisodium phosphate
Tetrasodium pyrophosphate
Pentasodium triphosphate
Related compounds   Sodium trimetaphosphate
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references
Sodium hexametaphosphate (SHMP) is a salt of composition Na6[(PO3)6].[2] Sodium hexametaphosphate of commerce is typically a mixture of metaphosphates (empirical formula: NaPO3), of which the hexamer is one, and is usually the compound referred to by this name. Such a mixture is more correctly termed sodium polymetaphosphate. They are white solids that dissolve in water.

Contents
1   Uses
1.1   Food additive
2   Preparation
3   Reactions
4   History
5   Safety
6   References
7   External links
Uses
SHMP is used as a sequestrant and has applications within a wide variety of industries, including as a food additive in which it is used under the E number E452i. Sodium carbonate is sometimes added to SHMP to raise the pH to 8.0–8.6, which produces a number of SHMP products used for water softening and detergents.

A significant use for sodium hexametaphosphate is as a deflocculant in the production of clay-based ceramic particles.[3][4][5][6] It is also used as a dispersing agent to break down clay and other soil types for soil texture assessment.[7]

It is used as an active ingredient in toothpastes as an anti-staining and tartar prevention ingredient.[8]

The energy drink NOS contains sodium hexametaphosphate.

Food additive
As a food additive, SHMP is used as an emulsifier. Artificial maple syrup, canned milk, cheese powders and dips, imitation cheese, whipped topping, packaged egg whites, roast beef, fish fillets, fruit jelly, frozen desserts, salad dressing, herring, breakfast cereal, ice cream, beer, and bottled drinks, among other foods, can contain SHMP.[9][10][11]

Preparation
SHMP is prepared by heating monosodium orthophosphate to generate sodium acid pyrophosphate:

2 NaH2PO4 → Na2H2P2O7 + H2O
Subsequently, the pyrophosphate is heated to give the corresponding sodium hexametaphosphate:

3 Na2H2P2O7 → (NaPO3)6 + 3 H2O
followed by rapid cooling.

Reactions
SHMP hydrolyzes in aqueous solution, particularly under acidic conditions, to sodium trimetaphosphate and sodium orthophosphate.[12]

History
Hexametaphosphoric acid was named (but misidentified) in 1849 by the German chemist Theodor Fleitmann.[13][14] By 1956, chromatographic analysis of hydrolysates of Graham's salt (sodium polyphosphate) indicated the presence of cyclic anions containing more than four phosphate groups;[15] these findings were confirmed in 1961.[16] In 1963, the German chemists Erich Thilo and Ulrich Schülke succeeded in preparing sodium hexametaphosphate by heating anhydrous sodium trimetaphosphate.[17]

Safety
Sodium phosphates are recognized to have low acute oral toxicity. SHMP concentrations not exceeding 10,000mg/l or mg/kg are considered protective levels by the EFSA and USFDA. Extreme concentrations of this salt may cause acute side effects from excessive blood serum concentrations of sodium, such as: “irregular pulse, bradycardia, and hypocalcemia."[18]

Description
General description
Sodium hexametaphosphate is an inorganic polyphosphate salt commonly used as a corrosion inhibitor[1], emulsifying agent[2] and as a tooth whitening agent in dentifrice formulations.[3]

Application
Sodium hexametaphosphate has been used as a deflocculant to prepare clay suspensions.[4][5]

SODIUM HEXAMETAPHOSPHATE
SKU:
1044-50
Salt mixture of metaphosphates
Great for combining with sodium citrate for making cheese sauces
Commonly used as a pH buffer and sequestrant
Cold/hot soluble, free flowing powder

DESCRIPTION
100% Pure Food Grade Sodium Hexametaphosphate SHMP (e452i) for use in molecular gastronomy. SHMP is a sequestrant, which allows gelling agents to be hydrated at much lower temperatures. It is the highest performing sequestrant available. And unlike sodium citrate, it has no taste at the concentrations used for gel hydration.

OTHER DETAILS
Dietary Attributes:
Plant-Based, Gluten-Free, Non-GMO, Kosher (OU), Keto-friendly
Ingredient List:
Sodium Hexametaphosphate
Allergen(s):
None

Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese
Author links open overlay panelN.Shirashoji*†J.J.Jaeggi‡J.A.Lucey†
https://doi.org/10.3168/jds.2009-2960Get rights and content
Open Archive in partnership with American Dairy Science Association (ADSA)
Under an Elsevier user licenseopen archive
Abstract
Sodium hexametaphosphate (SHMP) is commonly used as an emulsifying salt (ES) in process cheese, although rarely as the sole ES. It appears that no published studies exist on the effect of SHMP concentration on the properties of process cheese when pH is kept constant; pH is well known to affect process cheese functionality. The detailed interactions between the added phosphate, casein (CN), and indigenous Ca phosphate are poorly understood. We studied the effect of the concentration of SHMP (0.25–2.75%) and holding time (0–20 min) on the textural and rheological properties of pasteurized process Cheddar cheese using a central composite rotatable design. All cheeses were adjusted to pH 5.6. The meltability of process cheese (as indicated by the decrease in loss tangent parameter from small amplitude oscillatory rheology, degree of flow, and melt area from the Schreiber test) decreased with an increase in the concentration of SHMP. Holding time also led to a slight reduction in meltability. Hardness of process cheese increased as the concentration of SHMP increased. Acid-base titration curves indicated that the buffering peak at pH 4.8, which is attributable to residual colloidal Ca phosphate, was shifted to lower pH values with increasing concentration of SHMP. The insoluble Ca and total and insoluble P contents increased as concentration of SHMP increased. The proportion of insoluble P as a percentage of total (indigenous and added) P decreased with an increase in ES concentration because of some of the (added) SHMP formed soluble salts. The results of this study suggest that SHMP chelated the residual colloidal Ca phosphate content and dispersed CN; the newly formed Ca-phosphate complex remained trapped within the process cheese matrix, probably by cross-linking CN. Increasing the concentration of SHMP helped to improve fat emulsification and CN dispersion during cooking, both of which probably helped to reinforce the structure of process cheese.

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Key words
pasteurized process Cheddar cheeseemulsifying saltrheologytexture
Introduction
Process cheese is made by grinding natural cheese and then heating the cheese in the presence of one or more Ca chelating salts (phosphate or citrates), often called emulsifying salts (ES). In the United States, the Code of Federal Regulations (Department of Health and Human Services, 2004) identifies 13 types of ES that can be used in process cheese manufacture, either singly or in combination, and allows for the addition of up to 3% (wt/wt; Kapoor and Metzger, 2008). These ES help disperse the insoluble CN in natural cheese curd, and it is these solubilized CN that can then act as emulsifiers around the liquid fat released during the heating and shearing of natural cheese. These ES function as ion exchangers, buffers, and Ca sequestrants and cause CN dispersion and peptization. Several reviews exist on the properties of the ES used for process cheese manufacture (Carić et al., 1985; Berger et al., 1998; Zehren and Nusbaum, 2000; Guinee et al., 2004).

Long-chain polyphosphates are commonly (but incorrectly) called hexametaphosphates. The real hexametaphosphates are ring forming and are not used in process cheese. Sodium hexametaphosphates (SHMP) have a wide range of uses in the food industry, including increasing the water binding properties of proteins in processed meats, protein precipitation for purification purposes, and prevention of protein sedimentation in sterilized milks (Molins, 1991). Sodium hexametaphosphates are often used in process cheese manufacture either singly or more commonly in a blend of several types of ES.

View: It is white powder.

Chemical Name: Kalgon, Amorphous Sodium Polyphospate

Chemical Formula: Na6O18P6

Packaging shape: 25 kg. In Warm Bags.

Usage areas :

Sodium hexametaphosphate (SHMP) is a hexamer of the composition (NaPO3). 6. Sodium hexametaphosphate of Commerce is typically a mixture of polymeric metaphosphates, of which hexamer is one, and is the compound often referred to by that name. More precisely, it is called sodium polymetashate.

Usage areas

Sodium hexametaphosphate is used as a chelating agent and has applications in a wide variety of industries, including a food additive used under the E number E452i. Sometimes sodium carbonate is added to SHMP to raise the pH to 8.0-8.6, which produces a range of SHMP products used for water softening and detergents.
An important use for sodium hexametaphosphate is as a dissolving agent in the production of clay-based ceramic particles.
It is also used as a dispersant to break down clay and other soil types for soil texture assessment.
It is used as an anti-staining and anti-tartar ingredient as an active ingredient in toothpastes.
It takes the hardness of the water. It softens the water and provides better wetting of the dust in the environment.
It prevents the formation of unwanted salts and cations in the soap or detergent industry.
Artificial maple syrup, canned milk, cheese powder and dips, imitation cheese, whipped tray, packaged egg whites, steak, fish fillet, fruit jelly, frozen desserts, salad dressing, herring, breakfast cereal, ice cream, beer and bottled drinks, other In addition to foods, it may contain sodium hexametaphosphate.