Sodium hexametaphosphate SHMP

If tech. sodium hexaphosphate is intended primarily to serve as a salt inhibitor in various procedures, that is, to be a water-retaining agent and a reagent for the appearance of foam in beverages.

This product is known in the food industry as an E452 food additive, an inhibitor that slows down chemical reactions. Among the main technological tasks: stabilization, emulsification, moisture retention, color fixation, synergy of antioxidants and yeast nutrition. It is most often used in the manufacture of canned meat and fish, fast-frozen products to improve the texture parameters, as well as processed cheeses in the role of salt-melter. Separately or together with other stabilizing additives, it is used in the creation of cream, condensed milk, dry cream and milk.

Especially noteworthy is the presence of additives in food products made from minced fish: fried sausages, sausages, smoked sausages, fish sticks, pate, etc. Here, this substance in the amount of 1-2 % (if converted to phosphoric anhydride) of the total weight of fish meat has a beneficial effect on the taste characteristics, texture and appetitivity of the external feed. However, it is important to follow the correct order. To achieve the desired effect, first add water, then add sodium hexaphosphate and finally add sodium chloride.

Fish fillets are also processed with the substance (mainly various freshwater fish). The goal is to reduce juicing during thawing. And this can be done by 60 %. The weight of the fillet increases when the specified substance is lowered into the solution before freezing. Defrosting results in the loss of so much weight that the polyphosphate effect is introduced. As a result, the fillet can withstand up to 6 frosts without weight loss.

The described effect is based on the denaturation of meat protein (the appearance of a film coating of denatured proteins on the cut places). This film prevents the juice from leaking out during freezing and defrosting. And the additive itself practically does not penetrate deep into the meat tissues.

Additionally, the action can be intensified with the help of sodium chloride. Example:if you process the walleye fillet only with Graham salt, the losses will be minimized to 1.8%. And if you also use food salt, then even less – 0.3 %.

Possible methods of operation: dipping, spraying, syringing. Each should be preceded by cleansing and washing. The optimal concentration of the working solution is 1-2. 5 % (converted to P2O5). Dipping requires the use of special baths and should occur within 5 minutes to half an hour. If the solution is kept in these containers for too long, it will become dirty and red. The last mentioned method is cleaner in this regard.

In the manufacture of fish preserves and canned food, this compound is designed to increase the binding of moisture, improve the structure and fix the color. In particular, it helps the passage of oil filling into the muscles.

Processing of seafood (shrimps, crabs, scallops, squid) is based on the need to reduce weight loss during defrosting. And this Supplement succeeds almost completely. Technologies and nuances depend on the size parameters of the product, the time of subsequent storage, etc.

And more. Sodium hexametaphosphate is also used in the manufacture of ciders – products of fermentation of fruit juices using wine yeast. When carbonated ciders are poured into glasses, foam must appear, and bubbles of carbon dioxide are released. So, to make this foam more resistant, E452 is added to the cider in the amount of 2 g/l (if converted to phosphorus pentoxide).

Packing-bags of 25 kg.

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