Applications
Sodium hexametaphosphate (SHMP)NSF/FCC/Food Grade acts as an excellent sequestrant, curing agent, emulsifier, firming agent, flavor enhancer, flavoring agent, humectant, nutrient supplement, processing aid, stabilizer and thickener, surface-active agent, synergist, texturizer and buffering agent: Cheese, Cured Meats, Desserts, Dips, Eggs, Fillings, Fruits, Gelatin, Ice Cream, Imitation Cheese, Meat, Milk Based Beverages, Pet Food, Polymers, Poultry, Processed Cheese, Processed Meat, Seafood, Sour Cream, Starch, Syrups, Toppings, Vegetable Protein, Vegetables, Whey, Whipped Toppings, Yogurt . It is also used in personal care and water treatment industries. It can be used as a chelating reagent for metal ions, an adhesive, and a swelling reagent.
Sodium Hexametaphosphate FCC/NSF
WC Code: 19-024-1
Sales Specification
Appearance : White odorless powder
pH(1% Solution): 6.5 – 7.2
Bulk Density, gm/cc: 1.0 min.
Moisture (at 110 Deg C for 4 hr), %: 0.5 max.
Water Insoluble, %: 0.05 max.
Phosphate as (P30s), %: 66.5 – 68.5
Loss on ignition (105°C, 4 hr then 550° C, 30 min), %: 1.0 max
Packing
50 lb bag, 44 bags/ pallet
Sodium Hexametaphosphate Food Grade
WC Code: 19-024-2
Sales Specification
Appearance: White powder
Phosphate (as P2O5): ≥ 68.00 %
Non-Active Phosphate (as P2O5): ≤ 7.50 %
Iron (Fe): ≤ 0.05 %
pH (1% solution): 5.8 – 7.3
Water Insoluble: ≤ 0.05 %
Polymerization Degree: 9 – 21
Packing
50 lb bag, 44 bags/ pallet
