Sodium
Hexametaphosphate: An Essential Food Additive



History and Discovery



Sodium hexametaphosphate (SHMP) was discovered in the late 19th century. The
compound was found to have a number of useful properties in food processing
including its ability to sequester minerals like calcium. Early uses of SHMP
included preventing the coagulation of milk and inhibiting crystal formation in
canned foods. During World War II, SHMP helped alleviate many food shortages by
extending the shelf life of perishable goods. This paved the way for wider
commercial application of the chemical as an preservative and processing aid.



Mechanism of Action



SHMP functions primarily through its ability to bind tightly with calcium,
magnesium, and heavy metal ions. When added to foods or beverages, it forms a
soluble complex with these polyvalent cations that would normally interact with
other components to cause undesirable changes. For instance, in milk it
chelates calcium and prevents the precipitation of casein micelles during
storage. In meat products, Sodium
Hexametaphosphate inhibits oxidative rancidity by restricting the
pro-oxidant effects of metals like iron and copper. It is also effective at
suppressing enzyme activities that can degrade texture, color, flavor or
nutritional value over time. This preservative action of SHMP allows
manufacturers to extend freshness without resorting to high temperatures,
chemical preservatives or extensive refrigeration.

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Hexametaphosphate