Is sodium metaphosphate harmful?

Sodium hexametaphosphate is a crystalline white powder. It has strong hygroscopicity but a slow dissolution rate, so it has a wide range of uses. The most common use is in food processing. First, it is used to increase the water retention capacity of food. Second, it is used to improve the taste and color of food. Finally, it is used to improve its antiseptic properties. It can be seen that the harmfulness of a substance that can be used as processed food can be ignored if consumed normally.

1. Properties of Sodium Hexametaphosphate

Sodium hexametaphosphate is a type of sodium metaphosphate polymer, which is in the form of transparent glass flakes or white powdery crystals. It is highly hygroscopic; it becomes sticky after absorbing moisture, is easily deliquescent in the air, and is easily soluble in water. It has a high solubility in water, but the dissolution rate is slow; the aqueous solution reacts acidically. Easily hydrolyzed or formed into phosphite. It has the ability to form soluble complexes with certain metal ions (calcium, magnesium), so it can be used to soften water. It can also form complexes with lead, silver, barium salts, etc.

2. Application of Sodium Hexametaphosphate

Sodium hexametaphosphate is mainly used as a water softener for boiler water, a water softener for printing and dyeing baths, and a papermaking diffuser. Sodium hexametaphosphate is also used as corrosion inhibitor, flotation agent, dispersant and high temperature binder. Others are used in dishwashing and chemical fiber to remove iron from pulp. Also used for soil analysis.

3. Application of Sodium Hexametaphosphate in Food

Sodium hexametaphosphate is used in meat products, fish sausage, ham, etc. It can improve water holding capacity, increase adhesion, and prevent fat oxidation;

Used in soybean paste and soy sauce to prevent discoloration, increase viscosity, shorten fermentation period and adjust taste;

Used in fruit drinks and refreshing drinks, it can increase juice yield, increase viscosity, and inhibit the decomposition of vitamin C;

When used in ice cream, it can improve the expansion capacity, increase the volume, enhance the emulsification effect to prevent the paste from breaking, and improve the taste and color;

Used in dairy products and beverages to prevent gel precipitation;

Adding it to beer can clarify the liquid and prevent turbidity;

Used in canned beans, fruits and vegetables to stabilize natural pigments and protect food color;

Spraying an aqueous solution of sodium hexametaphosphate on cured meat can improve its antiseptic properties.