| ≥1 piece |
Properties: water-soluble straight-chain polymers. Small molecular weight of the liquid, large for the solid. Solid product is white powder or granules, odorless, water swelling, soluble in caustic soda solution. Hygroscopic. Hydrophilic and hydrophobic groups of the polymer. Slowly dissolve in water to form a very viscous transparent liquid, its solution viscosity of about 0.5% Pa • s, viscosity and one hundred swelling due to water absorption (such as CMC, sodium alginate) production, but because many anionic groups within the molecule ion phenomenon of molecular chain growth and performance of high viscosity to form viscous solutions. Its viscosity is about CMC, sodium alginate 15-20 times. Heat treatment, neutral salts, organic acids and their sticky little effect, when the viscosity increases alkaline. Insoluble in ethanol, acetone and other organic solvents. Intense heat to 300 degrees does not break down. Viscosity changes go far small and difficult to corrupt. Department of electrolyte due to vulnerability to the impact of acid and metal ions, viscosity. In case more than enough of divalent metal ions (such as aluminum, lead, iron, calcium, magnesium, zinc) to form the insoluble salt, causing the molecular cross-linking and gel precipitation. However, when divalent metal ions is still less solution, so as a washing agent, played the role to prevent dirt redeposition. pH = 4.0 or less likely to produce precipitation. As the molecular weight increases, the sodium polyacrylate solution from colorless to transparent flexible thin gel or even solid.
The use of food grade sodium polyacrylate: 1, thickener. Has the following effect in the food: (1) enhanced material adhesion proteins in the flour. (2) the combination of starch particles, scattered infiltration to the protein network structure. (3) the formation of dense texture of the dough is smooth and has a shiny surface. (4) of the dough to form a stable colloidal, soluble starch to prevent leaking. (5) retention is strong, so that even to maintain moisture in the dough to prevent drying. (6) to improve dough extensibility. (7) the composition of raw materials in the stable dispersion of oil to the dough. 2, as the electrolyte and protein interactions, changes in protein structure, and enhance food viscoelastic, to improve the organization. 3 Application examples: (1) bread, cakes, pasta category, macaroni, improve raw material utilization, improving the taste and flavor. Amount of 0.05%. (2) of minced fish products, canned food, dried seaweed, and strengthen the organization and maintain fresh flavor, enhanced sense of taste (3) sauce, tomato sauce, mayonnaise, jam, cream, soy sauce, thickening and stabilizing agent. (4) fruit juice, wine, etc., dispersing agent. (5) ice cream, honey Seoul karaoke sugar, improving the sense of taste and stability. (6), frozen food, aquatic products, the surface of jelly agent (fresh). 4, due to slow dissolution in water, may be premixed with sugar, powdered starch syrup, emulsifier mixed to improve the dissolution rate. 5, for sugar, salt, beverages, etc. clarifying agent (polymer coagulant).
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