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Jiangsu Kolod Food Ingredients Co.,Ltd.

focus on food additives and chemicals

Jiangsu Kolod Food Ingredients Co., Ltd.

Jiangsu Kolod

focus on food additives and chemicals

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Sodium Hexametaphosphate

Sodium Hexametaphosphate

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1、Chemical Name: Sodium Hexametaphosphate

2、Molecular Formula : (NaPO3) 6

3、Molecular Weight: 611.77

4、CAS: 10124-56-8

5、Character: It is colorless transparent flake like foliated glass or float sand crystalline powder. It’s easily soluble in water, insoluble in organic solvent such as ethanol and ether. It absorbs moisture easily. When put in air, it could slowly absorb moisture and turn into viscose-like substance. Aqueous solution could react with metal ions such as Calcium, Magnesium, to form complex compound. Melting point is 616℃ (decompose). Relative density is 2.484g/cm3(20℃).

6、Usage: It is used as quality improver, pH regulator, chelating agent, binder and swelling agent. It’s also used to stabilize natural pigment in beans, fruit vegetable cans and bean stuffing; to emulsify fat in canned meat. For canned food and meat product, it could improve their water holding capacity and prevent fat from corrosion. It may clarify beer to avoid turbidity, It’s an excellent water softener without precipitation.

7、Packing: It is packed with polyethylene bag as inner layer, and a compound plastic woven bag as outer layer. The net weight of each bag is 25kg.

8、Storage and Transport: It should be stored in a dry and ventilative warehouse, kept away from heat and moisture during transportation, unloaded with care so as to avoid damage. Furthermore, it must be stored separately from poisonous substances.

Specification GB1886.4-2020 
Content of General Phosphates (as P2O5),w/%  67.0
Content of Inactive Phosphates (as P2O5),w/%  7.5
Insoluble Substances,w/%                 ≤ 0.06
Iron (Fe),w/%                           ≤ 0.02
PH value(10g/L,25℃) 5.0-7.5
Arsenic (As),mg/kg                      ≤ 3.0
Heavy Metal as Pb),mg/kg                 ≤ 10.0
Fluoride (as F),w/%                      ≤ 0.003

 

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