Sodium Polyacrylate

What is Sodium Polyacrylate ?

Sodium polyacrylate is a high-molecular-weight polymer with both hydrophilic and hydrophobic groups, belonging to the category of polymeric electrolytes. It is a white powder, odorless and tasteless, highly hygroscopic, and slowly dissolves in water to form an extremely viscous, transparent liquid; a 0.5% solution can reach a viscosity of 1 Pa·s. Its thickening efficiency is approximately 15-20 times that of sodium alginate.

Feature

Dough Improvement and Gluten Enhancement: Sodium polyacrylate enhances the binding force of proteins in flour, allowing starch particles to disperse and penetrate into the protein network structure, forming a dense, smooth dough.

Strong Water Retention and Preservation:It has an extremely strong water retention capacity, ensuring moisture is evenly retained in the dough and preventing product drying and aging.

Thickening and Stabilizing: As a highly effective thickener, it can be used in sauces, ketchup, mayonnaise, jams, cream, soy sauce, and other products. It is also a good stabilizer for frozen desserts such as ice cream, improving product texture and stability.

Dispersing and Clarifying:It can be used as a dispersant in fruit juices, alcoholic beverages, and other drinks. It can also be used as a clarifying agent (polymer coagulant) for sugar solutions, brine, and other beverages.

Oil Saving:In the processing of fried foods such as instant noodles, sodium polyacrylate can stably disperse oil components in the dough, thereby reducing oil absorption and saving oil.

Applications

Flour Products Processing:Used in flour-based products such as bread, cakes, noodles, pasta, and dumpling flour to improve raw material utilization and enhance texture and flavor. In instant noodles, it reduces oil absorption; in vermicelli and rice noodles, it improves gluten strength and increases cooking resistance.

Seasonings and Sauces: Used in sauces, tomato ketchup, mayonnaise, jam, cream, and soy sauce as a thickener and stabilizer. In jams and ketchup, it enhances texture stability.

Beverages and Frozen Drinks:Used in fruit juices and alcoholic beverages as a dispersant. In ice cream and kale, it improves texture and stability.

Seafood and Meat Products: Used in seafood paste products, canned foods, and dried seaweed to strengthen texture, maintain freshness, and enhance taste. In the manufacture of artificial meat, it improves the viscoelasticity and elongation of protein fibers.

Product Parameters

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin