Food Grade Sodium Hexametaphosphate (SHMP-FG68)

Seafood & Meat Processing Specialist｜ISO 22000 Certified｜68% P₂O₅ Precision Formula

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▶ Molecular Precision for Food Excellence

SHMP-FG68 is a high-performance sodium hexametaphosphate (CAS 50813-16-6) engineered for modern food processing. With 68% minimum P₂O₅ content (Na₆P₆O₁₈) and Halal/Kosher dual certification, this granular additive delivers superior ion sequestration and protein modification while complying with FDA 21 CFR 182.6760 and EU E452i standards.

Technical Specifications

Parameter	Food Grade Requirement	SHMP-FG68 Performance
P₂O₅ Content	≥68%	68.5±0.3%
Heavy Metals (as Pb)	≤3 ppm	<0.8 ppm
Arsenic (As)	≤1 ppm	<0.2 ppm
Water Insolubles	≤0.1%	0.05%
pH (1% Solution)	5.8-7.0	6.2±0.2
Chain Length (n)	10-20	15±2
Bulk Density (g/cm³)	0.85-1.10	0.98
Loss on Ignition	≤0.5%	0.32%

(Certifications: ISO22000, JAKIM Halal, OU Kosher, GB 1886.4-2020)

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▲ Revolutionary Applications in Food Processing

1. Seafood Preservation & Texture Control

• Crustacean Integrity: Reduces cooking loss by 35% in shrimp through Ca²⁺ chelation
• Moisture Lock: Achieves 92% water retention in frozen fish fillets
• Shell Adhesion Prevention: Unique pH 6.2 formulation minimizes muscle detachment

2. Meat & Poultry Enhancement

• Protein Solubilization: Increases myofibrillar protein extraction by 40%
• Emulsion Stabilization: Maintains sausage batter stability at 65°C processing
• Synergistic Effect: 0.2% SHMP + 0.1% STPP reduces purge loss to 1.8%

3. Dairy System Optimization

• Casein Protection: Prevents UHT milk gelation for 12 months (vs. 8 months control)
• Cheese Melt Control: Modifies calcium bridges for consistent melt flow at 75°C
• Whey Protein Stabilization: Reduces sedimentation in protein drinks by 90%

4. Starch & Plant-Based Foods

• Viscosity Modulation: Controls potato starch paste viscosity at 2500±200 cP
• Legume Softening: Cuts chickpea cooking time by 40% through pectin modification
• Meat Analog Binding: Improves fibrous structure cohesion force by 28N

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■ Five Technological Advantages

1. Chain-Length Engineered

• Optimal Polymerization: Precisely controlled 15±2 phosphate units
• Functional Superiority: 30% higher Ca²⁺ binding capacity vs. standard SHMP

2. Seafood-Specific Formula

• Low Sodium Impact: 23% less Na⁺ than conventional phosphates
• Cryoprotection: Forms a protective matrix with myosin at -18°C

3. Clean Label Compliance

• Non-GMO Verified: SGS Report GMO/2024/SHMP-002
• Allergen-Free: ND for gluten/dairy/soy (ELISA LoD 0.5ppm)

4. Process Efficiency Metrics

Application	Conventional SHMP	SHMP-FG68	Improvement
Shrimp Processing	12-15 min soak	5 min	67% Faster
Meat Emulsion	0.4% usage	0.25%	37.5% Less
Waste Reduction	9% drip loss	3.2%	64% Less

5. Global Compliance

• China GB 25566-2010
• US FDA GRAS Notice 1182
• EU Commission Regulation (EU) 2023/915

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★ Trust Architecture System

Blockchain Traceability

• QR Code Verification: Scan for real-time ICP-MS heavy metal reports
• Production Monitoring: Temperature/pH logs at 5-min intervals
• Shipping Integrity: GPS-tracked containers with ±0.3°C temperature control

Advanced Packaging

• 25kg Triple-Layer Bags: PP woven exterior + Aluminum barrier + PE food-contact layer
• Moisture Defense: Integrated silica gel (RH<15% maintained)
• Tamper Evidence: Holographic seals with UV-visible batch codes

Technical Support Ecosystem

• 72-Hour Sample Service: Global delivery with customized application guides
• On-Site Optimization: Free process audits for plants >10MT monthly usage
• $10 Million Liability Insurance: Covers formulation-related incidents

Food Grade Sodium Hexametaphosphate (SHMP-FG68) FAQ

Seafood & Meat Processing Solutions｜68% P₂O₅ Precision Grade｜Blockchain-Verified Safety

Q1: Why is 68% P₂O₅ content critical for seafood?

A: Scientific optimization for marine applications:

• Calcium Chelation: 15±2 chain length binds Ca²⁺ 30% more effectively (prevents shell adhesion)
• Low Sodium Impact: 23% reduced Na⁺ vs. standard SHMP avoids saltiness buildup
• Cryoprotection: Forms glass transition matrix at -18°C (ice crystal reduction ≥40%)

Q2: How to verify heavy metal safety?

A: Triple-layer verification system:

1. Per-Batch ICP-MS: Scannable QR code on packaging (Pb/As/Cd/Hg)
2. Plant Audit Trail: Live camera access to the Guangxi production line
3. Self-Test Kit: Free heavy metal test strips (0.5ppm detection limit)

Q3: Optimal shrimp processing protocol?

A: Precision brining method:

Parameter	Standard Process	SHMP-FG68 Advantage
Concentration	3-5%	​2.8%​​
Temperature	10-15°C	​4°C​
Soak Time	12-15 min	​5 min​
Cooking Loss	8.5%	​5.3%​​ (38% ↓)

​Key Tip: Use pH 6.2±0.2 brine to prevent muscle detachment

Q4: Solving plant-based meat texture issues?

A: Protein modification technology:

• Binding Force: Increases cohesion from 18N → 28N (TA.XTplus testing)
• Usage Level: 0.15-0.25% in hydration phase
• Synergy: Combine with 0.1% methylcellulose for fibrous structure

Q5: Kosher/Halal status for seafood-meat shared equipment?

A: Cross-contact prevention system:

• OU Pareve Certification: Validated for meat/seafood/dairy lines
• JAKIM Halal: Dedicated crystallization tanks (Line 7 audit report HA24-076)
• Sanitation Protocol: UV-C decontamination between batches

Q6: Non-GMO verification methodology?

A: Molecular-level validation:

• Testing: PCR screening (35S/NOS/bar gene markers)
• Frequency: Quarterly by Eurofins Lab (Report GMO/2024/SHMP-003)
• Sourcing: Moroccan phosphate rock (TRACES certificate PC-785)

Q7: Reducing brine wastewater phosphate levels?

A: Closed-loop innovation:

• Smart Dosing: IoT sensors maintain 0.18-0.25% concentration
• Recovery Tech: 85% SHMP reclaim via electrodialysis
• Effluent Quality: Total P <0.5mg/L (meets EPA 821-R-21-001)

Q8: Frozen fish fillet ice glaze formulation?

A: Advanced cryoprotection blend:

3% SHMP-FG68 + 4% Sorbitol + 0.5% Alginate
→ Forms 25μm uniform glaze at -30°C
→ Reduces dehydration to 0.8%/month (vs. 2.1% control)

Q9: Preventing caking in high-humidity climates?

A: Packaging engineering:

• Moisture Barrier: 3-layer structure (PP+Al foil+PE)
• RH Control: Built-in silica gel (maintains <15% humidity)
• Flow Agent: Food-grade tricalcium phosphate (0.05%)

Q10: Real-time shipment condition monitoring?

A: Blockchain-enabled traceability:

1. Production: Batch-specific XRD data (stored on Hyperledger)
2. Logistics: GPS + ±0.3°C thermal sensors (data refresh every 5min)
3. Client Portal: Scan QR → View COA + temperature history graph