Pure Sodium Hexametaphosphate ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz

Sodium hexametaphosphate will make a cheese sauce become firm when it has cooled, to make a liquid sauce into something more like pliable American cheese. Sort of a limited application, but it works. You can make a sauce from whatever cheeses, add this and when it cools you can slice it for burgers. The main chemical to add to cheese to create the smooth sauce in the first place is sodium citrate, a salt of citric acid. This sauce will stay melted on nachos even when it has cooled. Add a pinch of Sodium hexametaphosphate in the pot only if you want that sauce to turn more solid when it cools.

I mostly purchased this additive as an emulsifier/texture enhancer for homemade processed cheeses, but have found that a 0.25% Na-hex and 0.25% xanthan gum by mass give an absolutely wonderful mouth feel and stable emulsion for dressings, especially those relying on a protein-rich component such as cream, parmesan, or fish sauces (I recommend Red Boat for its high protein content and flavor quality!) In terms of its original purpose of producing a sliceable, form-retaining emulsified cheese product (perfect for melting on burgers or keeping on hand for late-night mac&cheese), it works flawlessly in conjunction with some sodium citrate! I'd recommend not using this alone, as pH buffering may affect the end result of your product. Just make sure you fully dissolve it in your polar component (milk, wine, beer, water) before incorporating protein-rich or non-polar components (cheese, oil, etc.)

Bought for a project. Have not used yet. Making American style cheese food out of ends and scraps. As seen on Glen and friends cooking.

Adding this to refractory ceramic castable blends at a weight percentage of about 0.1%-0.5% makes them flow much better, with less total water added. You can also use about 0.5-1% sodium silicate and/or 0.1-0.5% sodium tripolyphosphate. Play around and see what works well for your ceramic powders.

When I need only a half teasoon at a time, it's nice not to have to do without. this is a small amount that will last me quite some time. The alternative was a 50 lb. bag.

I made nacho cheese sauce with this and it worked as intended. Product is well packaged and this 400g pouch should last many years.

I used this product to make an ultra-creamy cheese sauce with aged cheddar. I got the idea from Chef Steps on YouTube.

I used this product as a buffer for a water tank system. So far so good!