Sodium hexametaphosphate, 25 kg bag, China

Sodium hexametaphosphate (sodium polyphosphate, salt Graham)
Sodium hexametaphosphate
Sodium hexametaphosphate
is a glassy transparent or white powder. Has a good solubility in water and ability to form soluble complexes with calcium, magnesium, barium and other metals. It is hygroscopic - air spreads and hydrated, becoming the first to pyrophosphate and then to orthophosphate sodium.
It is the most concentrated phosphate from commercially available phosphates. Has good adsorption and dispersing properties.
The density of 2.48 g/cm3. The melting point of 408° C.

Chemical formula: Na6P6O18.

Sodium hexametaphosphate is produced by dehydration or melting of monetarypolicy in a muffle furnace with rapid cooling of the melt.

Sodium polyphosphatase sodium is widely used in industrial water softening. Is the most active sadomachism with a high chelating ability, i.e., forms stable complexes in a shorter time and at lower temperatures (20-40° C) than sodium tripolyphosphate and other phosphates. The advantages also include lower caking during storage, anti-corrosion properties, ability to reduce iron-oxide and copper scale formation on the internal heating surfaces of boilers.
The use of sodium polyphosphate allows to increase service life of pipelines and filters due to its anti-corrosion properties.

Furthermore, the hexametaphosphate sodium hydrosulfite is widely used:
- in the chemical industry, as an inhibitor salts, as a component of detergents (e.g. Calgon);
in the textile industry, to prevent the formation in the tissues of calcium salts;
- in the oil industry in the technological process of drilling wells when filtering slurries and solutions;
in the pulp and paper industry, he is involved in a variety of industrial processes of paper production.

Due to the property slow down chemical reactions in food industry, sodium polyphosphate known as a food additive inhibitor E-452. Technological functions: stabilizer, emulsifying salt, humectant agent, dye fixing, synergist of antioxidants, nutrition for the yeast.
Used in the production of meat and fish canned and frozen foods to improve texture, as well as in the production of processed cheese as soleplates. Alone or in combination with other stabilizers used in the production of cream, condensed milk, dry milk and cream.