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People have tinkered with phosphates since the 19th century, noticing that certain mineral blends cleaned up fabric stains and made tough water feel softer to the touch. As industry picked up speed through the 1900s, sodium polyphosphate took shape in response to the growing demand for reliable water softeners and efficient food preservatives. Giant chemical firms saw value in these compounds and invested in large-scale production. By the mid-century, detergents and processed foods used this ingredient almost by default. The World Health Organization began watching its rise, with researchers testing both its advantages and the possible health risks of increased exposure. Over decades, regulation grew tighter, and consumer awareness became sharper. Folks no longer saw it as just a cleaning booster; they realized it shaped global manufacturing and the food system at large.
Sodium polyphosphate covers a group of glasses, powders, and amorphous solids. I’ve worked with both the granular and liquid forms. The compound’s true draw comes from its versatility—everyday folks may notice it on laundry detergent boxes, meat packaging, or even the toothpaste tube. High solubility and stability above room temperature set it apart in industrial settings. Not many substances tackle scaling and preservation so efficiently across so many products. Whether extending shelf life in a sausage, softening municipal tap water, or binding cations in heavy manufacturing, it saves producers money and solves problems at nearly every step.
Sodium polyphosphate lacks a fixed molecular weight, as chains of NaPO3 connect in flexible lengths, creating materials that range from sticky liquids to hard crystals. The polymer forms clear solutions and resists clumping under typical storage. Its high chelating activity means it grabs onto magnesium and calcium ions, making hard water less of a hassle. The compound maintains structural integrity across a decent temperature range, with glass transition happening much higher than the boiling point of water. Some chemists complain about its strong basicity, but that property fuels its effectiveness in separating contaminants or binding with proteins during food processing. Its shelf stability, even in humid climates, means handling doesn’t stress warehouse managers or small business owners.
Food-grade sodium polyphosphate hit grocery shelves stamped with E numbers (typically E452). Companies stamp each batch with clear moisture content and purity details, as international regulations demand full disclosure for food and beverage modifiers. I often see product sheets listing alkalinity in mol Na2O/100g, and some markets call out chain length (e.g., Graham’s salt, Kurrol’s salt) to cater to specific formulations. The UN and the European Commission set upper limits on allowable input to preserve safety and keep manufacturers honest. Consumer watchdogs and retailers demand traceability to guarantee any sodium polyphosphate in consumer hands isn’t cut with impurities or manufactured under poor labor practices.
On the ground floor, preparing sodium polyphosphate requires heating monosodium phosphate (NaH2PO4) and disodium phosphate (Na2HPO4) together above 500°C. The long, chainlike molecular structure grows through condensation reactions driven by heat. Lab workers use rotary kilns or electric furnaces, where precise control ensures the right balance between orthophosphate and metaphosphate remains. Batches get milled, granulated, or dissolved, depending on final application. Any preparation misstep—too little heat, wrong proportion—and the result won’t match safety, functionality, or regulatory thresholds.
Sodium polyphosphate acts as a chemical scaffold in dozens of industrial reactions. During wastewater treatment, it neutralizes heavy metals and prevents pipe scaling. In food processing, it breaks protein bonds to tenderize meat, keeping texture and juiciness during cooking or freezing. It even hooks up with trace minerals to form stable complexes, vital for stable solutions in chemical manufacturing. With the right catalysts, sodium polyphosphate can be shortened, lengthened, or tweaked to serve as dispersants or corrosion inhibitors, showing a flexibility rare in other phosphate compounds. In my lab days, adding minor tweaks to pH or reacting with zinc transformed it from straightforward water softener to targeted anti-corrosion agent.
You’ll rarely see manufacturers market products with “sodium polyphosphate” alone. Labels and trade documents list synonyms: Graham's salt, Calgon, polyphosphoric acid, or even hexametaphosphate on detergent and food packaging. Chemists sometimes toss around the shorthand “polyP.” Each name reflects a blend in molecular chain length or structural quirks. Trade names can mislead—each blend carries a distinct sodium-to-phosphate ratio, and purity levels range based on starting phosphate feedstock.
Any operation handling sodium polyphosphate juggles safety paperwork, staff training, and proper storage. OSHA guidelines mandate eye and respiratory protection—fine dust irritates airways and eyes, though the compound lacks acute toxicity at typical handling concentrations. In the food sector, strict limits control input to prevent sodium overconsumption and unintended health impacts. Environmental regulators keep close tabs on discharge, since phosphate-rich wastewater drives algal blooms in rivers and lakes. Workers learn to store powders in sealed bins and gear up during any bulk transfer to sidestep breathing issues. Reliable management doesn’t just keep workers healthy; it also limits reputation and cost risks for companies.
Everyone touches sodium polyphosphate, often without realizing it. Detergent makers prize it for its ability to soften water, boosting the cleaning punch of washes. Meat and fish processors use it to hold in water and improve bite, while cheese factories blend it in for smooth melting. Water treatment plants rely on it to tie up calcium and magnesium, preventing mineral scale in municipal pipes. On construction sites, it stabilizes clay soils. In the lab, research teams deploy it to extract DNA and proteins because it keeps samples from clumping. Even breweries lean on it to stop chill haze. Its broad use keeps the compound in demand and positions it as a backbone chemical even as product preferences shift.
Companies and academics invest resources to improve sodium polyphosphate’s effectiveness while shrinking its environmental impact. I’ve talked to researchers designing variants with enhanced biodegradability, or blends that limit phosphate runoff after application. Genetics labs experiment with it to stabilize sensitive enzymes, tailoring molecular chains for specific biomolecular interactions. Packaging and food industries want forms that maximize preservation without stacking up health risks—this sees adjustments in chain length, purity, and mix with minor minerals. R&D teams also embrace digital modeling, using computer simulations to predict new molecule behaviors before heading to the pilot plant. Collaboration between public and private sectors means the next generation of sodium polyphosphate solutions will likely appear where safety, performance, and sustainability cross paths.
Toxicologists began testing sodium polyphosphate in animal models back in the 1960s, looking for long-term effects on kidney, bone, and cardiovascular health. Consuming it at high doses stresses the kidneys and bones by disrupting the body’s phosphate balance, but typical use in detergents and foods remains much lower than those danger thresholds. Ongoing environmental studies link spilled or dumped phosphates with ecosystem disruption, most notably in algae and fish populations. In my experience, companies keep one eye on regulatory updates and another on peer-reviewed studies, determined not to trigger recall notices or public health scares. Clinical studies still investigate the tie between high processed food intake (loaded with phosphates) and rising blood pressure or mineral imbalances in vulnerable people, including kids, the elderly, and those with kidney disease. This ongoing vigilance shapes how companies develop safer blends and how regulators set allowable levels.
Expect sodium polyphosphate use to shift as industries chase cleaner, greener alternatives. Most likely, water treatment plants and food processors will push for blends with faster environmental breakdown and lower total phosphate. Synthetic biology and precision chemistry promise to deliver custom-structured polyphosphates that minimize health risks and maximize performance, even in demanding situations. Regulatory agencies, shaped by research, will keep tightening rules, driving innovation in both product formulation and application strategy. Companies that build transparency and sustainability into their sodium polyphosphate supply chain not only dodge compliance headaches but also score trust points from customers. The next few decades may see a turn back to natural or lower-phosphate alternatives in consumer products, but the backbone flexibility and usefulness of sodium polyphosphate ensure it won’t vanish from global supply chains any time soon.
Most people don’t realize they’re coming across sodium polyphosphate nearly every day. Check the label on your favorite cheese, see what keeps your laundry so bright, or flip over that box of sparkling dishwasher detergent. There it is—quietly doing its job.
Sitting at my kitchen table, I see a pack of deli ham and a block of cheddar. Sodium polyphosphate would be listed on both if I squint at the labels. I never thought much about it until a food scientist explained that this additive keeps cheese from turning into a rubbery brick. It binds water in meat, helps cheese hold shape, and stops those nasty little pools of liquid from ruining a pizza. Without it, foods dry out, colors fade, and the shelf life drops. If you like your coffee creamer to blend in smooth instead of forming lumps, thank sodium polyphosphate for stepping in.
Back when I worked in a fast-food kitchen, dishwashers often came in buckets labeled with tongue-twister chemical names. Sodium polyphosphate topped the list. Turns out, it grabs onto minerals like calcium and magnesium, which keeps dishwasher jets from clogging up. It stops scale from building up in boilers too.
This same knack for binding metals shows up in municipal water systems. Left untreated, water pipes become breeding grounds for rust and hard mineral buildup. Sodium polyphosphate runs interference. Water runs cleaner, and folks don’t have to deal with cloudy tap water or stained sinks nearly as much.
Lots of additives get a bad rap, but sodium polyphosphate doesn’t sit in the same league as preservatives or artificial dyes. Experts from the FDA and EFSA have put it through tests and set allowed limits in food or water. Still, high levels can pull vital minerals, mainly calcium, from a person’s body if used far outside the guidelines. People with kidney chronic issues get advice to watch out for phosphate intake. Luckily, the small amounts approved for food aren't likely to tip the scales. Conscious choices grow easier with clear labeling and up-to-date research on food safety.
It’s tempting to call for the end of all food additives. Yet, as someone who enjoys not tossing out spoiled lunch meat twice a week, I can see nuance. We rely on chemical helpers like sodium polyphosphate to cut food waste and keep basic things running smoothly. Still, there’s nothing wrong with pushing companies to use the lowest effective amounts and double-check for new health risks.
Consumers deserve an honest look at what goes in their food. Clearer labels help. Real research helps more. Practical steps—like flushing water pipes if you’re worried about buildup—belong in everyday routines. Knowledge empowers people. The next time sodium polyphosphate comes up, we know it’s not doing magic; it’s just saving us a bit of trouble here and there.
Grocery shopping often turns into a chemistry lesson. Labels show ingredients like sodium polyphosphate tucked inside loaves of bread, canned meats, and processed cheese. It pops up in sodas and powdered drinks, too. The name sounds intimidating, and anyone paying attention to headlines might worry about long, unpronounceable additives. Through years of cooking at home, I’ve found that it’s easy to get tangled up in the world of food additives. Questions arise—are these ingredients helpful, harmless, or risky?
This compound belongs to the phosphate group of food additives. In the kitchen, it plays the role of a moisture defender, stopping your turkey or ham from drying out during baking. Cheese manufacturers lean on it to keep spreads creamy instead of clumpy. In soft drinks, it works as an acidity regulator. Without some of these compounds, many foods on shelves would seem less appealing or simply spoil faster.
Stories about food additives typically go one of two ways—either a new ingredient stirs alarm, or research finds common ones are safer than believed. What stands out about sodium polyphosphate is that regulatory bodies like the FDA and EFSA have granted it approval as a food additive. They set limits after combing through animal studies, years of toxicology data, and food science reports. Their main concern centers on how much is safe to eat, not whether small amounts cause harm.
Science shows most people digest phosphate compounds, including this one, without problem. The human body recognizes phosphates as essential nutrients. Trouble tends to pop up at much higher levels. If someone has chronic kidney disease, then extra phosphate intake could prove risky, according to the National Kidney Foundation. That doesn’t touch most eaters—still, it deserves attention since rates of kidney problems slowly creep up.
Supermarket shoppers usually don’t eat enough sodium polyphosphate to come close to the daily acceptable intake set by regulators. People who eat highly processed diets might reach for snacks, meats, and sodas that quietly add up, though. This pattern—eating loads of processed foods—brings more health trouble from excess sodium, sugar, or saturated fats than from the phosphate additive itself.
It’s easy to focus on scary-sounding names and miss the big picture. In my own life, dialing back processed meats and sweetened drinks made a bigger difference than nitpicking over additives. Home-cooked meals, with fresh ingredients and fewer labels, rely less on sodium polyphosphate to do the heavy lifting.
Labels list every additive, but many consumers feel left in the dark. Nutrition education matters. Better food habits—like picking whole foods more often and reading ingredient lists—put people in charge. Doctors and nutritionists should point out risks when health conditions such as kidney disease make certain additives a real issue. Food companies can also help by keeping amounts of these additives clear and low.
Sodium polyphosphate gets plenty of attention, but placing all food worries on one additive misses what really drives better health. Fact-based choices, simple recipes, and less-processed meals add up. For most healthy folks, the best defense just means trusting a balanced plate and having an honest look at what fills the pantry.
Some people glance at the ingredient label and wonder about sodium polyphosphate’s purpose in their food. I’ll say this: food processors lean on it for good reasons. It binds moisture, keeps meat and fish juicy, and helps dairy products like processed cheese keep that smooth, sliceable texture. Think about biting into a deli slice that isn’t dried out or a cheese sauce that doesn’t break—sodium polyphosphate makes that happen. The science holds up: research published by the Journal of Food Science points to its effectiveness in improving water retention and reducing spoilage, which in turn helps cut food waste in stores and homes.
Washing dishes at a big restaurant or at home asks a lot from detergents. More often than not, sodium polyphosphate sneaks into cleaning agents for a couple of key reasons: it softens water by binding minerals and boosts cleaning power. Hard water minerals like calcium and magnesium can make soap less effective and leave behind spots. When these minerals pair with sodium polyphosphate, they stay dissolved, instead of causing problems on plates and glasses. In my own experience running a small catering business, I learned quickly that spotless glassware depends on the right blend of chemistry—this compound makes the difference, especially in cities with notorious hard water.
Factories run into gunk—scaling in boilers or mineral buildup in pipes can wreck expensive equipment. That’s where sodium polyphosphate pulls its weight outside the kitchen. It keeps water-based systems running by grabbing onto those minerals and carrying them away. Without it, maintenance costs—and headaches—climb. Industry reports from the American Water Works Association confirm that using polyphosphates extends the life span of everything from municipal water pipes to steam boilers in manufacturing plants. It’s a solution born from practical problem-solving rather than chasing unnecessary complexity.
Toothpaste and cosmetics need stability and consistency. Sodium polyphosphate steps up by making products more shelf-stable and ensures that minerals in water won’t interfere, so creams don’t separate and pastes don’t get gritty. Consider drugstore toothpaste: manufacturers use it not just to control pH, but to disperse abrasive cleaning agents evenly. Studies in the International Journal of Cosmetic Science show how small tweaks in chemical makeup, such as adding polyphosphates, actually keep personal care essentials from turning into a mess halfway through their shelf life.
Production and wide use don’t come without questions. Environmental groups keep a close watch, worried about excess phosphates making their way into rivers and lakes, causing algal blooms. Managing waste and tightening regulations make a difference; many countries, especially in Europe, already put restrictions on how much ends up in cleaning products. For food and industrial uses, handlers and processors turn to closed systems and strict procedures to keep runoff out of water supplies. Ongoing research and tighter environmental policies help strike a balance between keeping products fresh and reliable, and protecting lakes, streams, and the broader ecosystem.
Take a stroll through the supermarket and check some ingredient lists—sodium polyphosphate shows up in processed cheese, deli meats, baked goods, and even some sports drinks. Manufacturers add it because it keeps foods moist and fresh, prevents clumping, and helps cheese melt nicely on your burger. The stuff does its job well; few folks argue with that.
Here's where things get real. Eating sodium polyphosphate at normal levels doesn’t usually bother most people, but that's not the whole story. Some people, especially those with kidney problems, find they need to watch out. These phosphates can build up in the blood if the kidneys aren’t doing their job, increasing risk for bone pain and heart disease over time.
There’s also some conversation around digestive issues. After a processed meal packed with phosphate additives, some folks report mild stomach upset or loose stools. That doesn’t make it dangerous for everyone, but it’s something to notice, especially if you eat a lot of convenience foods.
Growing kids and older adults often end up eating more phosphate additives than anyone expects—cereal at breakfast, sliced turkey for lunch, a quick frozen pizza for dinner. These groups have to watch nutrients more closely. If the diet tilts too far toward phosphate-rich foods, calcium can leach from bones, making bones weaker over time. This isn't a quick, obvious side effect, but it matters in the long haul.
Researchers have looked at how phosphates from food affect health. Doctors know that too much phosphate leads to higher heart risks in folks with kidney disease. In healthy people, the body balances things out, but if the diet is heavy on processed foods, phosphate intake can quietly climb above recommended levels.
In 2013, the European Food Safety Authority set an upper limit for phosphates, focusing mostly on daily totals from all sources. In the U.S., the Food and Drug Administration considers sodium polyphosphate generally recognized as safe, as long as people stick to moderate amounts. Still, nutrition surveys find most Americans consume more phosphates than expected.
It isn’t about swearing off any food with sodium polyphosphate. The question becomes balance. Cooking at home with whole foods gives control—simple meals with more vegetables and plain proteins cut out a lot of these additives. Folks with kidney trouble have every reason to read labels carefully and talk with their doctors.
Food companies play a part here, too. Listing phosphate additives clearly and using them only where necessary would let shoppers make smarter choices. Many brands already use fewer additives and simpler ingredient lists, showing manufacturers see there’s a demand for more transparency.
Most people can eat foods with sodium polyphosphate once in a while without trouble. If the diet is stuffed with packaged meals and processed snacks, though, it's worth looking for foods with fewer additives. Keeping an eye on labels and choosing whole foods a bit more often can help control phosphate intake—especially for those with health conditions. Knowing what's in the food means making decisions based on real choices, not just trust in the system.
Sodium polyphosphate keeps showing up in the ingredients lists of foods, cleaning products, and even canned seafood. For people who read their labels, the big question always hangs in the air: is it even approved by health authorities? After all, food safety isn’t something to gamble with.
The U.S. Food and Drug Administration (FDA) has a massive say in what goes into the American food supply. This agency lists sodium polyphosphate as “Generally Recognized as Safe” (GRAS) when it follows good manufacturing practices. In other words, food companies have solid evidence showing it doesn’t cause harm when used as intended. This status isn’t handed out easily. The FDA leans on toxicology data and scientific studies, not just industry assurances.
Across the Atlantic, the European Food Safety Authority (EFSA) weighs in with a similar stance. The EFSA lets manufacturers use sodium polyphosphate as a food additive (code E452). They set limits on how much can end up in food to keep people from over-consuming it. That kind of oversight helps maintain trust between the public and regulators.
Anyone with health conditions like kidney disease pays close attention to phosphate additives. Several studies, including papers published by the National Institutes of Health, have linked high phosphate intake to risks in those with compromised kidney function. That makes it important to keep tabs on the total amount showing up in daily diets. Sodium polyphosphate isn’t the sole source, but it contributes to the overall load.
People with certain sensitivities ask if they should just avoid foods with sodium polyphosphate altogether. The research doesn’t say it’s dangerous for the general population at the current levels allowed by authorities in the U.S., Europe, or elsewhere. But it pays to remember that the FDA and EFSA both call for more data on long-term consumption, particularly as processed foods take up a bigger share of the shopping cart.
From experience shopping for family members with special diets, picking up products and seeing unfamiliar additives can feel overwhelming. The best way to make sense of all this is clear labeling. People deserve to know what goes into their food without needing to behave like a scientist. Both the FDA and the EFSA require that products include these additives on ingredient lists.
For those worried about phosphate additives, looking for foods labeled “phosphate-free” and choosing simple, minimally processed items is one practical approach. Cooking at home with fresh ingredients usually helps trim the intake without endless label reading. Pharmacists and doctors also help people make sense of how sodium polyphosphate fits with personal health concerns.
Both the FDA and EFSA keep an eye on new scientific findings. That’s good, since science doesn’t stand still and our diets keep evolving. Research moves slowly, so updates to regulations can lag behind emerging evidence. Pressing for more transparency, ongoing review, and well-funded independent research gives everyone a better sense of what’s in their food and how it affects health.
Sodium polyphosphate’s approval by regulators should not halt the conversation about food safety. People want food that’s convenient and safe. That means staying engaged with what regulators decide and demanding clear, honest answers as new information develops.
| Names | |
| Preferred IUPAC name | polyphosphonic acid, sodium salt |
| Other names |
Tetrasodium pyrophosphate Sodium metaphosphate Sodium hexametaphosphate Sodium tripolyphosphate Graham’s salt |
| Pronunciation | /ˈsəʊdiəm ˌpɒliˈfɒsfeɪt/ |
| Preferred IUPAC name | sodium metaphosphate |
| Other names |
Sodium metaphosphate Graham’s salt Poly(sodium phosphate) Sodium phosphate glass |
| Pronunciation | /ˌsəʊdiəm ˌpɒliˈfɒsfeɪt/ |
| Identifiers | |
| CAS Number | 68915-31-1 |
| Beilstein Reference | 4254977 |
| ChEBI | CHEBI:32599 |
| ChEMBL | CHEMBL1201560 |
| ChemSpider | 157388 |
| DrugBank | DB11130 |
| ECHA InfoCard | ECHA InfoCard: 031-811-9 |
| EC Number | 231-767-1 |
| Gmelin Reference | 83774 |
| KEGG | C01422 |
| MeSH | D011007 |
| PubChem CID | 24868362 |
| RTECS number | TB6500000 |
| UNII | O6LQ815D5R |
| UN number | UN 9140 |
| CAS Number | 68915-31-1 |
| Beilstein Reference | 1715295 |
| ChEBI | CHEBI:61399 |
| ChEMBL | CHEMBL1201477 |
| ChemSpider | 21567786 |
| DrugBank | DB11090 |
| ECHA InfoCard | ECHA InfoCard: 030-540-00-8 |
| EC Number | 231-767-1 |
| Gmelin Reference | 106872 |
| KEGG | C01788 |
| MeSH | D012972 |
| PubChem CID | 24864214 |
| RTECS number | WC4800000 |
| UNII | V8QZ6JT16G |
| UN number | UN 9147 |
| CompTox Dashboard (EPA) | DTXSID9020432 |
| Properties | |
| Chemical formula | (NaPO3)n |
| Molar mass | Nan+2PnO3n+1 (n varies, average molar mass ≈ 367.86 g/mol) |
| Appearance | White powder or granular solid |
| Odor | Odorless |
| Density | 2.52 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -4.7 |
| Acidity (pKa) | 8.5 |
| Basicity (pKb) | 12.1 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.484 |
| Viscosity | Viscous liquid |
| Dipole moment | 0 D |
| Chemical formula | (NaPO3)n |
| Molar mass | (Molar mass: variable, approx. 367.864 g/mol for Na6P6O18) |
| Appearance | White powder |
| Odor | Odorless |
| Density | 2.5-2.7 g/cm³ |
| Solubility in water | Soluble |
| log P | -4.7 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 7.0 |
| Basicity (pKb) | 11.9 |
| Magnetic susceptibility (χ) | -0.7e-6 |
| Refractive index (nD) | 1.45 |
| Viscosity | Viscosity: 10-20 cP (1% solution at 25°C) |
| Dipole moment | 0 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 199.0 J mol⁻¹ K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2398 kJ/mol |
| Std molar entropy (S⦵298) | 234.0 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2427 kJ/mol |
| Pharmacology | |
| ATC code | A07XA01 |
| ATC code | A07XA06 |
| Hazards | |
| Main hazards | May cause irritation to skin, eyes, and respiratory tract. |
| GHS labelling | GHS07, GHS05 |
| Pictograms | GHS07,GHS09 |
| Signal word | Warning |
| Hazard statements | Causes serious eye irritation. |
| Precautionary statements | P264, P270, P301+P312, P330, P501 |
| NFPA 704 (fire diamond) | 1-0-0 |
| Lethal dose or concentration | LD50 Oral - rat - 3,100 mg/kg |
| LD50 (median dose) | LD50 (median dose): Rat oral 2,800 mg/kg |
| NIOSH | WF2150000 |
| PEL (Permissible) | PEL: 15 mg/m³ (total dust) |
| REL (Recommended) | 250 mg/kg |
| IDLH (Immediate danger) | Not Listed |
| Main hazards | Causes serious eye irritation. |
| GHS labelling | GHS07, GHS09 |
| Pictograms | GHS07,GHS09 |
| Signal word | Warning |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | P264, P270, P305+P351+P338, P301+P312, P330, P501 |
| NFPA 704 (fire diamond) | 1-0-0 |
| Lethal dose or concentration | LD50 Oral Rat 3,100 mg/kg |
| LD50 (median dose) | > 3,100 mg/kg (rat, oral) |
| NIOSH | NIOSH: WB4950000 |
| PEL (Permissible) | PEL: 15 mg/m³ (total dust) |
| REL (Recommended) | 10 mg/kg |
| Related compounds | |
| Related compounds |
Sodium triphosphate Sodium hexametaphosphate Sodium pyrophosphate Sodium metaphosphate |
| Related compounds |
Sodium hexametaphosphate Sodium tripolyphosphate Sodium tetrapolyphosphate Sodium pyrophosphate |
