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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