factory price food grade sodium polyacrylate powder,China sodium polyacrylate price supplier

company profile

Jiangmen City Zhongsheng BIO-TECH CO.LTD

China

Contact: Mr.Tony Wu

Tel: 86-0750-6610835

Number of Employees: 500 ~ 1000

Business Type:

product details

Model No:9003-04-7-

Standard:Food grade

Origin:Guangdong, China (Mainland)

Brand:sodium polyacrylate

Sodium polyacrylate specification:

appearance white powder

assay ≥96%

Remaining monomer ≤0.5%

sulfate(SO4) ≤0.5%

dry loss ≤10%

ignition residue
≤76%

heavy metal(Pb) ≤0.002%

As2O3
≤0.0002%

Product properties
It is a kind of high molecular polymer with hydrophilic group. It appears odorless and tasteless white powder or granule. It will form transparent solution of great viscosity while slowly dissolved into water. The viscosity is engendered by the dissociation of numerous anions and hence causes the growth of molecular chain not by expansion of water absorption that normally happens to CMC and sodium alginate. The viscidity is about 15~20 times higher than CMC and sodium alginate. It shows high alkali-resistant, minor change in viscosity after longtime storage, and not easily decaying.

Application in food field

Distilled monoglycerides are the most important Food Additives in the food emulsifier industry.

Application Range

Function

Protein beverage

stabilize the fat and protein, prevent elimination and sedimentation

Ice cream

Avoid forming large ice crystal ,improve mouth feels and provide creamy texture, improve stabilization

Flour products

Breads

Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate

Cakes

Enlarge volume, improve texture ,prolong the shelf life

Biscuit

Improve process properties, prevent oil separating out and make the dough easy to off-module

Instant Noodles

Improve process properties, decrease oil absorbing

Pasta products

Improve process properties

Extrusion snacks

Improve process properties, increase swelling rate ,provide a fine and uniform crumb structure, reduce staling rate

Oils and fats

Margarine

Adjust the oil crystal, imparts fine and stable water dispersion

Shortening

Adjust the oil crystal, improve its function properties

Coffee-mate

Give a more uniform fat globule size distribution resulting in improved whitening effect

Caramels, toffees and chocolate

Reduce stickiness and sugar crystallization, thus improve the eating quality

Chewing gum

Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA

Meats products

Help fat disperse and combine with water and starch ,prevent starch aging

Edible antifoaming agent

Decrease or inhibit foaming during production

Peanut butter

Provide Cream texture, make filling temperature high, shorten standing time and poses oil holdup ability

Granular potato products

Ensure uniformity, improve structure and make production easier

appearance	white powder
assay	≥96%
Remaining monomer	≤0.5%
sulfate(SO4)	≤0.5%
dry loss	≤10%
ignition residue	≤76%
heavy metal(Pb)	≤0.002%
As2O3	≤0.0002%

Application Range		Function
Protein beverage		stabilize the fat and protein, prevent elimination and sedimentation
Ice cream		Avoid forming large ice crystal ,improve mouth feels and provide creamy texture, improve stabilization
Flour products	Breads	Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate
	Cakes	Enlarge volume, improve texture ,prolong the shelf life
	Biscuit	Improve process properties, prevent oil separating out and make the dough easy to off-module
	Instant Noodles	Improve process properties, decrease oil absorbing
	Pasta products	Improve process properties
	Extrusion snacks	Improve process properties, increase swelling rate ,provide a fine and uniform crumb structure, reduce staling rate
Oils and fats	Margarine	Adjust the oil crystal, imparts fine and stable water dispersion
	Shortening	Adjust the oil crystal, improve its function properties
Coffee-mate		Give a more uniform fat globule size distribution resulting in improved whitening effect
Caramels, toffees and chocolate		Reduce stickiness and sugar crystallization, thus improve the eating quality
Chewing gum		Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA
Meats products		Help fat disperse and combine with water and starch ,prevent starch aging
Edible antifoaming agent		Decrease or inhibit foaming during production
Peanut butter		Provide Cream texture, make filling temperature high, shorten standing time and poses oil holdup ability
Granular potato products		Ensure uniformity, improve structure and make production easier