In food production and management, food additives are the key to check whether illegally and excessively added in the food process. Food additive sodium hexametaphosphate(SHMP) is mainly used to improve the color, aroma and taste of food, adjust the nutritional composition of food and prolong the shelf life of food. Sodium hexametaphosphate is often contained in soybean paste, bacon, aquatic products, soy sauce, canned fruits and vegetables in daily life.

The effects of food additive sodium hexametaphosphate(SHMP) can also be summarized as follows:

1) Improving the quality of food - tasty and delicious;

3) Extending the shelf life of food - improving food safety performance and use value;

4) Improving food processing performance - facilitating industrial production;

5) Enhancing nutrients - increasing and balancing food nutrients.

Compared with industrial grade sodium hexametaphosphate, the market has the following special requirements for food grade sodium hexametaphosphate(SHMP):

Chemical Properties of food grade Sodium hexametaphosphate(SHMP): Pay attention to human health and reduce harmful ingredients in products, not only refer to chemical elements such as As/Pb, but also include mechanical impurities. Physical properties: For ease of use, not only the particle size and density of the product are required, but also the water solubility (dissolution rate and insoluble matter) is required.

Sodium hexametaphosphate(SHMP) is permitted in the national food additives. It can be used alone or mixed in food. So the usage of sodium hexametaphosphate(SHMP) is: 0.3-0.5% in general, 0.9% in cheese, 0.3% in meat, 0.5% in milk powder, butter powder, frozen fish and shrimp, 0.2% in condensed milk and beverage.

Phosphate is a harmless food additive. It is widely used in food and will not lead to poisoning. However, phosphate can interfere with the digestion and absorption of minerals such as calcium. It must be added in strict accordance with the relevant national food-grade standards.