Unveiling the Multiple Effects of Sodium Hexametaphosphate as a Food Additive

The role as food additives

In flour processing, modifiers are usually added to flour to maintain its smooth texture, resistance to boiling, and elasticity, as well as to prevent drying and cracking during freezing, while also preventing it from becoming sour and maintaining a bright color. Among them, sodium hexametaphosphate plays a crucial role as a new type of flour improver. Its usage is diverse, mainly including the following four types:

Water plays a crucial role in the processing of bread, as it is one of the four basic ingredients that directly affects the quality of bread processing. The appropriate water hardness is crucial for the processing of bread, usually requiring control between 8-16 degrees. Excessive or insufficient hardness can have adverse effects on the processing of bread.

By adding inorganic salts such as sodium hexametaphosphate, the pH value of water can be adjusted, thereby stabilizing the pH value of the dough. This measure helps prevent the dough from changing color and spoiling, while also improving the flavor and taste of the bread. When the concentration of calcium ions in the dough reaches an appropriate level, alpha amylase can maintain its appropriate conformation, thereby maintaining its maximum activity and stability. Alpha amylase can efficiently break down long chains of starch into dextrin, small amounts of oligosaccharides, maltose, and glucose, providing necessary carbon sources for yeast and promoting CO2 production, thereby increasing the volume of bread.

Sodium hexametaphosphate not only performs well in adjusting the pH value of dough, but is also commonly used as a calcium fortifier for flour and widely used in food processing. Sodium hexametaphosphate is used as a calcium fortifier to prevent dough from spoiling and improve nutrition. On the other hand, calcium sulfate, as a food additive, has extremely low toxicity and has been confirmed in multiple studies including chemistry, biochemistry, and toxicology. Therefore, it is also commonly used in food processing.

For wet noodles, sodium hexametaphosphate plays a role in maintaining moisture and enhancing efficiency. The usage amount of phosphate (PO43-) in wet dough products shall not exceed 2.5g/kg. By using sodium hexametaphosphate, the gelatinization degree of starch can be improved, the water absorption capacity of starch can be enhanced, and the water holding capacity of dough can be improved, making instant noodles quickly rehydrate and easy to brew.

Sodium hexametaphosphate can also improve the water absorption and swelling properties of gluten proteins, enhance their elasticity, make noodles smoother and more chewy, and improve their boiling and foaming resistance. In addition, it can also improve the smoothness of noodles.

Summary: Sodium hexametaphosphate mainly functions as a stabilizer, coagulant, thickener, and acidity regulator in food.