Sodium polyacrylate
CAS No.:9003-04-7
Physical and chemical properties
Solid products are white (or light yellow) lumps or powders, and liquid products are colorless (or light yellow) viscous liquids. Stable under normal temperature and pressure, insoluble in ethanol, acetone, and other organic solvents. It will not decompose when heated to 300 ℃. The viscosity changes very little for a long time and is not easy to decay. It is easy to be affected by acid and metal ions, and its viscosity decreases. When it meets divalent and above metal ions (such as aluminum, lead, iron, calcium, magnesium, and zinc), it forms its insoluble salts, causing molecular cross-linking and gel precipitation.
Toxicological basis
① LD50: the acute oral dose of mice is more than 10g/kg (BW).
② Subacute toxicity test: Rats below 0.5g/ (kg · d) have no abnormality for 6 months.
Quality standard
Quality standard GB 29948-2013
Note: the drying temperature and time are 105 ℃± 2 ℃ and 4H respectively.
Application of thickener
GB 2760-2014 stipulates that it can be used in an appropriate amount in all kinds of food (except food in Appendix 2) according to production needs.
Enhance the protein adhesion in the raw flour, form a dense dough with a smooth and shiny surface, form a stable dough colloid, prevent the exudation of soluble starch, have strong water retention, keep the water evenly in the dough, prevent drying, improve the ductility of the dough, and make the oil components in the raw material stably dispersed into the dough.
As an electrolyte, it interacts with protein, changes protein structure, enhances the viscoelasticity of food, and improves tissue. It is used in surimi products, canned food, dried laver, etc. to strengthen tissue, maintain the fresh taste, and enhance the taste. Seasoning sauce, tomato sauce, mayonnaise, jam, cream, and soy sauce, can be used as a thickener and stabilizers. Fruit juice, alcohol, etc., can be used as dispersants.
Frozen food, processed aquatic products, surface jelly (fresh-keeping). Because it dissolves slowly in water, it can be mixed with granulated sugar, powdered starch syrup, emulsifier, etc. in advance to improve the dissolution speed.
It is used as a clarifier (polymer coagulant) for sugar, salt water, beverages, etc. The reference dosage in food processing is 0.05% for bread, cake, noodles, and macaroni, improving the utilization rate of raw materials, and improving the taste and flavor.
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