What is the basis for adding sodium hexametaphosphate(SHMP) in food processing? The manufacturer tells you

 The use of food additives should be safe and effective, and the most important thing is to ensure safety. In addition to meeting relevant standards and regulations, such as hygienic standards for the use of food additives, quality standards for food additives and good production and operation standards, the most important thing is to ensure that the intake of added food additives does not exceed the daily allowable intake and the additions during production and processing. Food grade sodium hexametaphosphate(SHMP) is no exception. It is also the basis of the amount of food additives added in food processing.

For specific application, if an additive can be used in solid food and beverage, an ADI distribution coefficient F should be given between solid food and beverage according to their dietary configuration ratio, so that FS (proportion of solid food) +FB (proportion of beverage) = 1; if the additive is only used in solid food but not used in solid food. In beverages, FS = 1, FB = 0; and vice versa.

Sodium hexametaphosphate(SHMP) is an additive added to food. Here is the specific dosage for you.

Generally 0.3-0.5%, 0.9% in cheese, 0.3% in meat, 0.5% in milk powder, butter powder, frozen fish and shrimp, and 0.2% in condensed milk and beverage.

Trace amounts of heavy metals such as lead and arsenic in food-grade sodium hexametaphosphate are strictly controlled. The following conditions should be met:

(1).The amount of additives added to food should be limited to the minimum level at which their effects need to be fulfilled. 

(2).The amount of additives used in food production, processing or packaging should be as low as possible, and they do not intentionally achieve the physical or other technical functions of the food itself. 

(3).Food additives should be prepared and processed in the same way as food ingredients.