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People started using phosphate chemicals more than a century ago, once they realized these compounds helped tackle hard water and improved cleaning jobs. Sodium hexametaphosphate really took off in the 1940s and 1950s, riding the wave of modern chemistry’s golden age. Factories looked for materials that protected their pipes from scaling, packed more punch into detergents, and improved foods’ shelf life. Engineers in both Europe and North America began to draw up better ways of making high-purity phosphate salts, aiming to meet stricter standards as industries matured. Over time, SHMP’s role expanded beyond soaps and cleaning agents, leading it straight into foods, medicine, and even mining operations. Where older sodium metaphosphate blends sometimes left industrial users dissatisfied, SHMP met the need for consistent performance. Its story reflects the rise of modern chemical engineering, showing how an academic discovery moves into daily life, improving everything from dishwashers to water treatment plants.
Sodium hexametaphosphate looks like a white, odorless powder, dissolves easily in cold water, and carries a taste that many describe as neutral and slightly saline. Suppliers bag it up for shipment all over the world, labeling it with a purity grade—typically industrial or food-grade, depending on how much contamination each batch holds. Most of the asked-for product lands in 25kg polypropylene sacks, but massive drums show up wherever bulk volume justifies the higher handling cost. Local regulations shape the labeling and paperwork, demanding clarity about grade, country of origin, shelf life, and storage instructions. I’ve seen SHMP in both granular and powdered forms, but the powder mixes faster in most applications.
SHMP’s technical formula goes as (NaPO3)6, and its molecular weight hits around 611.7 grams per mole. It melts above 600°C, yet long before that, it grabs up moisture and flows into a sticky mass if left in humid conditions too long. The compound dissolves quickly in water, making a clear, nearly-neutral solution. In your hand, it feels dusty—sort of like baking soda, though less abrasive. In contact with acids, SHMP can release phosphate ions, but it does not easily break down in room temperature water, holding its “ring” structure for weeks if left undisturbed.
Factories and municipal buyers look for SHMP with phosphate content of at least 68%, sodium oxide running between 27–29%, and nearly zero insolubles—less than 0.1%. Most packaging makes the “Na2O/P2O5” ratio clear, which helps technical buyers compare products. Even a little excess iron or heavy metal can knock certain batches out of food or pharmaceutical use, so companies test for lead, arsenic, and mercury down to fractions of a part per million. Storage temps and exposure to moisture always matter, since SHMP can draw water and clump into hard cakes. You can spot a well-labeled sack by its clear CAS number, net weight, and recommended storage conditions.
Manufacturers create sodium hexametaphosphate via a melt process: sodium carbonate and phosphoric acid come together in a mixer, then move into a furnace that runs at hundreds of degrees Celsius. The resulting “glass” gets quenched and shattered into fine crystals. Everything hinges on heating rates and the right ratios of reactants; a small shift either way can trigger unwanted side reactions. Producers learned to tune these parameters over time, relying on careful process controls to hit food-grade or high-purity marks. Many big plants recycle their off-spec material back into future batches, reducing both cost and waste.
SHMP can act as a sequestrant, locking up metal ions in water and stopping calcium from building scale. Chemists turn to it for complexing iron, copper, and other troublesome ions out of solutions. Mix it with acids and the phosphate “rings” break apart, leading to smaller polyphosphates or even simple phosphates. In the food world, SHMP teams up with other salts to keep processed meats from turning slimy, or it buffers cheese to bake better under heat. Highly alkaline or acidic environments speed up SHMP’s breakdown, which matters for anyone thinking about waste streams or the long-term fate of industrial residues.
You’ll hear sodium hexametaphosphate called “SHMP,” “Graham’s Salt,” or even “Calgon S.” The European market leans on E452i as a code, showing up on food ingredient labels. Some technical papers call it “sodium polymetaphosphate,” though this term also covers related long-chain phosphates. A few detergent companies give it proprietary trade names, but savvy buyers know to check the chemical breakdown before assuming performance matches up.
Handling SHMP demands care, since the fine particulate powder can trigger respiratory irritation and even minor burns to sensitive skin if left unwashed. Operators in food or chemical plants wear gloves, dust masks, and goggles. Local safety data sheets list safe concentration limits in workplace air and guidance for dealing with dry spills. The compound can turn slippery underfoot if spilled, especially on damp concrete. Storage guidelines push for dry, cool warehouses, far from strong acids or combustibles. The trick is keeping the powder from drawing water—which can happen even through leaky bag seams in humid regions. In most countries, strict labeling and GMP (good manufacturing practice) rules apply if you want to supply food or water-treatment grade SHMP. Regular safety drills and clear signage cut down the risk of accidental exposure.
SHMP crops up in places most people never see: it keeps meats moist in deli counters, clears up wine, ensures smooth cheese melts, and helps soft drinks last longer. Water treatment plants use it to soften tap supply, preventing scale in pipes and boilers. Miners rely on it to separate ores, as the phosphate grabs onto unwanted minerals, making separation possible. Detergent makers leaned on SHMP heavily in the 20th century before phosphate bans arrived, though some powder blends still use it for specialty cleaning. In ceramics and paint, SHMP keeps slip mixtures stable and pigments from separating. I’ve seen it improve mouthfeel in processed foods, yet almost no consumer realizes its presence—“sodium hexametaphosphate” barely registers amid a long list of preservatives and stabilizers.
Research around SHMP continues, especially as pressure grows to make food systems safer and water treatment more efficient. Researchers dig into ways to shrink the heavy metal footprint left behind in industrial waste. Analytical chemists develop faster, cheaper methods to check purity on the fly, using ion chromatography and atomic absorption spectrometry. New studies look at how blended polyphosphates perform in tough environments—high-acid, high-temperature—where single-phosphate salts would break down. Stable, food-safe, and cost-efficient phosphate alternatives have not yet matched SHMP’s flexibility, which explains its hold on many markets. Universities continue to publish on the long-term environmental fate of polyphosphates, monitoring how they move through water and soil.
Toxicology reports rate SHMP as low hazard at typical dietary levels, though problems arise if animals or people eat large quantities over an extended time. Studies flag some mild kidney impact in test animals who received unusually high doses. Most regulatory groups set clear maximum levels for use in food—ranging from a few hundred to a few thousand milligrams per kilogram—based on animal data and long-term human monitoring. Workers handling dry powder need to avoid inhaling dust, as chronic exposure in confined areas may irritate lungs or lead to phosphate imbalance. Wastewater systems monitor run-off, since excessive phosphate flow can feed harmful algae, so smarter containment, stricter discharge controls, and tighter residue monitoring have all followed in recent years. Ongoing studies examine whether cumulative intake, especially for people with kidney issues, could stress the body’s ability to process phosphates—so some countries update their maximum allowable limits every few years in response to fresh data.
Demand for SHMP in water treatment and processed food stays high, since there aren't many direct substitutes with the same shelf life, safety record, and performance. Still, growing public concern around “phosphate pollution” encourages both industry and science communities to chase lower-impact production methods, tighter recycling, and even bio-based alternatives. Some startups experiment with enzyme-based cleaners or chelating agents drawn from renewable feedstocks; their products often cost more and don’t always deliver equivalent results, but advances roll out every year. Meanwhile, stricter government rules on ingredient transparency push suppliers to streamline quality assurance and traceability. For companies relying on SHMP, attention falls on supply chain stability and long-term access to safe, affordable phosphate minerals. As people grow more aware of what pours into water and food, both scientists and regulators face the challenge of balancing benefits with smarter waste management, ongoing health studies, and open communication with the public. My own view: SHMP’s role in industrial chemistry won’t vanish soon, but its future will likely mean tighter standards, better waste handling, and a stronger spotlight on real-world effects beyond the plant gate.
Sodium Hexametaphosphate, or SHMP, probably sounds like a tongue-twister from a high school chemistry class. Most of us haven’t asked what keeps processed cheese creamy or why some bottled drinks have such a clear look. That’s SHMP at work. In food production, SHMP stops minerals in water from messing with the flavor and texture of things like deli meats, cheeses, and even powdered products. Anyone who’s ever had a dried-out ham sandwich or a clumpy cup-of-noodles knows these things aren’t just chemist concerns. Texture and freshness affect taste, and taste sells.
Back in my college days eating low-budget instant soups, I came to appreciate ingredients that made those packets somehow palatable. Companies started using SHMP to keep noodles from sticking and to make powdered soups dissolve better. Turns out, it’s not magic, just a clever bit of chemistry. Without it, foods spoil faster and look less appealing on shelves.
Walk through a supermarket, and you’ll spot SHMP in toothpaste, detergents, and even pet food. In toothpaste, SHMP helps keep stains off my coffee-loving smile. It binds to stain-causing molecules, giving me a fighting chance against yellow teeth. For detergents, SHMP softens hard water, helping cleaners work better and clothes last longer. I started paying attention when laundry at my friend’s house—built on well water—always seemed a little stiffer. Changing detergents made a difference, and it led to a little research. SHMP kept minerals out of the game.
Plenty of people want to know if SHMP is safe in food and home products. Health authorities like the FDA set limits on how much can go into processed foods. Most studies show that, in usual amounts, SHMP doesn’t harm humans. Still, if someone piles on tons of sodium phosphates, they might upset the body’s mineral balance, especially if there’s a kidney problem in the mix. It pays to read labels.
On the environmental side, large-scale food processing uses a lot of chemicals, and SHMP sometimes flows out with wastewater. Water agencies keep an eye on it, since excessive phosphates can encourage algae blooms and mess with waterways. Where I grew up, the local river got smothered with green algae every summer, mostly thanks to farm runoff but also from industry. Some technical fixes include better filtering at factories, eco-friendlier cleaning protocols, and tighter rules on how much phosphate ends up circling back to nature.
The push for cleaner ingredients has spurred scientists to hunt for alternatives. Some companies test plant-based solutions or tinker with how much phosphate they use, without hurting food quality or cleaning strength. Meanwhile, consumers can help by checking ingredient lists and encouraging brands to share more about what goes inside their products.
Sodium Hexametaphosphate keeps food fresh, water soft, and smiles bright, but the story doesn’t stop there. Attention to its safety and impact means we all play a part, just by staying curious and asking how things really work.
Grocery shopping often feels like a chemistry lesson. Ingredient labels show all sorts of unfamiliar names. Among them, sodium hexametaphosphate pops up on processed meats, cheeses, and even drink mixes. Food companies rely on it to keep foods moist, stop minerals from clumping, and prevent unwanted chemical changes. The compound acts as a stabilizer and keeps stored food looking and tasting fresh. Without additives like this, people might not recognize their favorite brands, and shelf lives would shrink.
Health authorities studied sodium hexametaphosphate for years. The U.S. Food and Drug Administration lists it as “Generally Recognized As Safe” (GRAS) when used as intended. The European Food Safety Authority reviews it and similar phosphate additives regularly and put out guidelines on daily intake. Large, well-run studies in animals and humans did not show any toxic effects at levels people normally eat. Still, questions keep popping up about long-term risks and whether constant daily exposure is wise.
The body needs some phosphorus. Sodium hexametaphosphate, like other phosphate additives, breaks down into phosphate in the gut. Too much phosphate eats away at kidney health over years. Some research links a high-phosphorus diet to heart and bone problems, but this mostly worries kidney patients or folks with weak kidney function. For everyone else, kidneys filter out the extra. High intake often comes from a diet filled with processed foods and fast meals. That’s why label reading matters.
Years of watching relatives struggle with kidney problems left an impression. Doctors often told them to watch phosphorus, especially if blood tests went off track. In my own kitchen, I check ingredient lists on cheese slices, deli meats, and sodas. It’s easy to overlook all these small sources of phosphorus building up. Choosing more fresh fruits, vegetables, and home-cooked meals helped my family avoid excess phosphate and feel better overall.
A few simple changes can help cut down exposure. Cooking from scratch, picking plain proteins instead of processed meats, and skipping packaged cheese products lowers additive intake. For those with kidney disease or anyone at higher risk, working with a registered dietitian makes a difference. At the government level, clearer food labeling can help shoppers steer clear if needed. Some brands now market products without sodium hexametaphosphate for people who prefer to avoid it.
Sodium hexametaphosphate goes through safety checks, and most people won’t run into problems from the small amounts in food. Risks rise mainly for those eating lots of processed foods or with kidney issues. As someone who cares for family dealing with chronic conditions, I know ingredient awareness makes everyday cooking safer. Each person’s body is different, but everyone deserves the chance to make smart, informed choices about what goes on their plate.
Walk into almost any large meat or seafood processing plant and there's a good chance you’ll run into the use of SHMP. Processors lean on it to help meat slices hold moisture, so things don’t dry out on supermarket shelves. In seafood, especially with shrimp or imitation crab, it helps the texture stay firm and biteable. SHMP also helps slow down the spoilage of some deli meats, which has played a big role in cutting food waste—a point worth caring about as the world chucks out billions of pounds of food every year.
Home and industrial cleaners turn to SHMP to keep their solutions from ‘gumming up’ in the presence of hard water. I’ve run into this myself: toss a cheap detergent into a washing machine with mineral-heavy water, and the results often disappoint. SHMP helps by softening water and trapping those pesky calcium and magnesium ions, so soaps work better and don’t leave white streaks behind. In floor scrubbing machines or car washes, this means less residue sticking to surfaces people care about.
Municipal water treatment folks often run up against corrosion and mineral buildup inside pipes. SHMP gets added to water to prevent minerals from forming scale that clogs or damages pipes. This protects everything from your kitchen tap to city water mains. A stable, safe water supply sits at the center of public health, and corrosion control keeps city budgets focused on service instead of expensive, emergency infrastructure repairs. Based on my own city’s public reports, small improvements here make a difference over time.
Artists and manufacturers alike want clay that’s easy to shape and glazes that glide on without lumps. SHMP goes into some ceramic clays to keep them workable for longer and cut down on drying cracks. In paints, its job is to keep pigments evenly spread out, avoiding clumps that ruin smooth surfaces. It’s a behind-the-scenes stabilizer.
Oil drillers rely on “drilling mud” to keep cracks clear and temperature steady deep underground. SHMP keeps mud from thickening too quickly, so it can circulate and bring debris back up. Without it, expensive drilling equipment risks seizing or clogging in the middle of high-stakes projects.
It’s worth pointing out that frequent use of SHMP in certain industries, like food or water, draws the attention of regulators. Too much phosphate in wastewater or runoff can cause trouble—think algal blooms choking lakes and rivers. Some cities have begun stricter monitoring and set tighter legal limits. Food scientists look for alternatives to phosphates in some processed foods, trying to balance cost, flavor, and shelf life. At a personal level, I think everyone who relies on processed products deserves transparency about what’s in them. Proper labeling, coupled with sensible regulations, helps people make choices for their families and keeps waterways healthier. Smart innovation and open communication help avoid the hard tradeoffs.
Sodium hexametaphosphate, often called by chemists as SHMP, has a straightforward formula: Na6P6O18. At first look, this chain of sodium, phosphorus, and oxygen might not seem worth a second thought. In practice, it's a workhorse for both factories and kitchens, all thanks to the structure built from these six sodium atoms, six phosphorus atoms, and eighteen oxygen atoms linked in a ring.
People sometimes overlook what Sodium Hexametaphosphate does behind the scenes. In the food world, you’ll see it on labels as E452i. The substance helps stop foods from clumping together, especially in powdered milk or cheese slices. Back in my days running a bakery, the difference in texture when using a dash of SHMP in a dough mix genuinely surprised me. The flours blended smoother, and the baked goods baked more evenly.
SHMP extends well beyond food. Anyone worried about their home’s water–hard or soft–should care about it. Water engineers rely on this compound when trying to prevent scale build-up in pipes. Sodium hexametaphosphate binds to calcium and magnesium ions, floating those minerals away before they can form tough deposits that ruin plumbing. Industrial laundries, for example, depend on this compound to keep their machines operating longer and their linens free from film.
With food additives, safety always stands center stage. Reputable sources like the World Health Organization and FDA have approved sodium hexametaphosphate for restricted use in foods. They set clear limits, ensuring the amount people eat day-to-day won’t put health at risk. Too much SHMP, just like too many of any additive, pushes up sodium intake and could irritate the gut. Long-term evidence suggests normal, regulated food use doesn’t harm healthy adults, but it pays to read labels, especially for folks watching their salt levels or managing kidney conditions.
People worry about “chemicals” in their food, but knowing about the formula Na6P6O18 takes out some guesswork. Better labeling on packaged products would help shoppers spot sodium-based additives quickly. Stores that train staff about food additives can also give shoppers better answers. Industry players can share lab test results and supply chain details for every batch—transparency that wins public trust.
Chemicals used in water treatment or food sometimes find their way back into rivers or soil. Discharge of phosphates, in general, can fuel algae blooms that choke off water supplies and kill fish. For the industries using SHMP, investing in closed-loop water treatment and greener disposal methods lessens this impact. Newer filtration and phosphate recovery technology shows hope for catching more waste before it escapes into the wild.
Behind this chemical formula stands a quiet piece of infrastructure. From smoother home-baked cookies to longer-lasting pipes and cleaner laundry, the reach is broad. Still, informed safety rules and open sharing of facts must keep pace with its uses, so the solution doesn’t end up creating bigger problems.
Not every chemical in the pantry pantry gets as much care as it deserves, but the longevity and safety of sodium hexametaphosphate depend a lot on where and how it’s stored. People sometimes treat chemicals as shelf-stable, thinking a sealed bag or open air spot will do the trick. Those shortcuts cost money, and they can cause safety headaches. This compound absorbs moisture fast, clumps up, and can turn into a sticky mess that nobody wants near food, water treatment systems or cleaning processes.
Once humidity creeps into the picture, sodium hexametaphosphate’s quality takes a hit. It will start absorbing water from the air, changing its texture and making it tough to use in industrial recipes or food applications. The food industry has learned the hard way about what a little moisture can do—even slight clumping means hours wasted breaking up solidified product. Letting it soak up moisture in storage means lost time, bad batches, and wasted resources.
Any warehouse or storage closet might feel good enough, but places with leaks or wild temperature fluctuations are out. Damp basements or sheds where roofs might leak during storms or condensation from pipes can make shelf-stable products turn unpredictable. In my experience, temperature swings don’t help either. Keeping sodium hexametaphosphate in a steady, cool, shaded spot preserves its useful lifespan far better than dealing with endless replacements.
The food industry and water treatment plants run into sodium hexametaphosphate contamination problems when storage gets sloppy. Leaving open bags near strong odors or incompatible chemicals, like acids or strong bases, brings risk of cross-contamination. Cross-contaminated chemicals can alter performance, introduce toxins, or ruin batches. Dumping grocery flour into the same bin as spices might fly at home, but doing the same with industrial chemicals leads to big regulatory headaches and ruined products.
There’s a reason chemical suppliers pack sodium hexametaphosphate in thick, airtight bags or sealed drums. The packaging blocks out humid air and keeps particles from breaking down. Transferring product to a bucket or letting it sit open, uncovered, underestimates the impact of moisture and contamination. If the original container rips, reseal it promptly with a tough, airtight alternative—heavy plastic or metal with gasketed lids work best, in my experience. Mark the container clearly. Nobody likes the "mystery powder" game, especially when mistakes cross into costly territory.
Storing sodium hexametaphosphate next to acids or cleaning chemicals can spell disaster. Even fumes from strong chemicals can trigger reactions, even if nobody knocks over a container. It’s a lesson the chemical storage industry has learned over decades, often at the cost of ruined stock or full recalls. Giving this chemical its own space in a well-ventilated, clean zone avoids messes or accidents that spiral into bigger problems.
With a daily habit of checking containers, keeping areas dry, and logging batch numbers, chemical managers sleep better. Even dedicated workers sometimes get rushed, but a checklist for opening, resealing, and cleaning up matters. Personal experience says that a few minutes spent right after each delivery—checking for leaks, labeling by lot, double-sealing openings—cuts down on waste, product loss and safety worries down the line. Simple, tested routines always win over shortcuts and confusion.
| Names | |
| Preferred IUPAC name | Sodium hexaphosphoryl hexaoxide |
| Other names |
Calgon Graham’s salt Hexasodium metaphosphate Sodium polymetaphosphate |
| Pronunciation | /ˌsoʊ.di.əm ˌhɛk.səˌmɛ.təˈfæ.sfəˌfeɪt/ |
| Preferred IUPAC name | Sodium hexakis(phosphonatooxy)oxytriphosphate |
| Other names |
Calgon Graham’s salt Hexasodium metaphosphate Sodium polymetaphosphate SHMP |
| Pronunciation | /ˌsoʊdiəm ˌhɛksəˌmɛtəfəˈfoʊskeɪt/ |
| Identifiers | |
| CAS Number | 10124-56-8 |
| Beilstein Reference | 1713881 |
| ChEBI | CHEBI:32504 |
| ChEMBL | CHEMBL1201561 |
| ChemSpider | 54468 |
| DrugBank | DB06725 |
| ECHA InfoCard | echa-info-card-100.030.041 |
| EC Number | 231-509-8 |
| Gmelin Reference | 13208 |
| KEGG | C01540 |
| MeSH | D013485 |
| PubChem CID | 24856 |
| RTECS number | SC1585000 |
| UNII | YSD764E162 |
| UN number | UN3262 |
| CAS Number | 10124-56-8 |
| Beilstein Reference | 3589466 |
| ChEBI | CHEBI:6834 |
| ChEMBL | CHEMBL1201555 |
| ChemSpider | 21520 |
| DrugBank | DB06766 |
| ECHA InfoCard | ECHA InfoCard: 03-015-017-002 |
| EC Number | 231-509-8 |
| Gmelin Reference | 55406 |
| KEGG | C01104 |
| MeSH | D013439 |
| PubChem CID | 24868362 |
| RTECS number | SG4500000 |
| UNII | 3M7P23BG4R |
| UN number | UN3262 |
| CompTox Dashboard (EPA) | DTXSID9021734 |
| Properties | |
| Chemical formula | (NaPO3)6 |
| Molar mass | 611.77 g/mol |
| Appearance | White powder or granule |
| Odor | Odorless |
| Density | 2.484 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -2.6 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 5.8–7.0 |
| Basicity (pKb) | 11.9 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.484 |
| Viscosity | Viscous liquid or powder |
| Chemical formula | (NaPO3)6 |
| Molar mass | 611.77 g/mol |
| Appearance | White powder or granule |
| Odor | Odorless |
| Density | 2.484 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -6.3 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 7.0 |
| Basicity (pKb) | 11.9 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.484 |
| Viscosity | Viscous |
| Dipole moment | 0 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 517.2 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2837 kJ/mol |
| Std molar entropy (S⦵298) | 628.1 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2837.1 kJ/mol |
| Pharmacology | |
| ATC code | Sodium Hexametaphosphate (SHMP)" does not have an ATC code. |
| ATC code | No ATC code |
| Hazards | |
| Main hazards | Causes serious eye irritation. May cause respiratory irritation. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | GHS07, GHS09 |
| Signal word | Warning |
| Hazard statements | Harmful if swallowed. Causes serious eye irritation. |
| Precautionary statements | P264, P270, P301+P312, P330, P501 |
| NFPA 704 (fire diamond) | NFPA 704: 1-0-0 |
| Autoignition temperature | > 480 °C (896 °F) |
| Lethal dose or concentration | LD50 (oral, rat): 2,000 mg/kg |
| LD50 (median dose) | LD50 (oral, rat): 3050 mg/kg |
| NIOSH | NA |
| PEL (Permissible) | PEL: 10 mg/m³ |
| REL (Recommended) | 10-50 mg/L |
| Main hazards | May cause irritation to eyes, skin, and respiratory system. |
| GHS labelling | GHS07, GHS09 |
| Pictograms | GHS07", "GHS09 |
| Signal word | Warning |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | P264, P270, P273, P280, P301+P312, P305+P351+P338, P330, P337+P313, P501 |
| NFPA 704 (fire diamond) | 1-0-0 |
| Autoignition temperature | > 480 °C |
| Lethal dose or concentration | LD50 (oral, rat): 3,050 mg/kg |
| LD50 (median dose) | LD50 (oral, rat): 3,050 mg/kg |
| NIOSH | NTTT00027 |
| PEL (Permissible) | PEL (Permissible Exposure Limit) for Sodium Hexametaphosphate SHMP: "PEL: 10 mg/m³ (total dust), 5 mg/m³ (respirable fraction) as nuisance particulates. |
| REL (Recommended) | 100-350 kg/MT P2O5 |
| Related compounds | |
| Related compounds |
Sodium trimetaphosphate Sodium tetrapolyphosphate Sodium tripolyphosphate Sodium phosphate Disodium phosphate Tetrasodium pyrophosphate Sodium dihydrogen phosphate |
| Related compounds |
Sodium tripolyphosphate Tetrasodium pyrophosphate Sodium phosphate Sodium orthophosphate Sodium trimetaphosphate |
