Sodium Hexametaphosphate
SHMP binds divalent ions strongly, preventing protein coagulation and scale formation.
Key Specifications
| CAS number | 10124-56-8 |
|---|---|
| E number | E452 |
| Assay | ≥ 95 percent |
| pH (1% solution) | 6.0-8.0 |
| Dosage | 0.05-0.3 percent |
| Chain length | 6-20 units |
Sequesters calcium and magnesium
SHMP binds divalent ions strongly, preventing protein coagulation and scale formation. In dairy it stabilises milk against heat; in beverages it prevents haze from hard water minerals.
Long chain means strong but slower
Longer chains sequester more per molecule but hydrolyse over time, which shortens shelf life of the effect in liquid products.
Typical Applications
- Dairy stabilisation — 0.05-0.2 percent prevents heat coagulation in evaporated milk.
- Beverage water treatment — 0.02-0.05 percent prevents mineral haze and scale.
Frequently Asked Questions
How is it different from STPP?
SHMP is a longer chain with stronger sequestration; STPP is better for water binding in meat.
Does it hydrolyse in storage?
Yes, slowly in solution. Use within the recommended shelf life and check performance at end of life.
Is it a phosphate restriction concern?
Yes, it counts toward total phosphate limits in most markets.
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