Jinan Zhiheng Zhiyuan Chemical Technology Co., Ltd.
Sodium polyacrylate
Product name: Sodium polyacrylate
Alias: Polyacrylic acid sodium salt; Sodiumpolyacrylateinwater; Poly(acrylate sodium); Polyacrylatesodiumsolid; PolyacrylatesodiumAq; Polyacrylic Acid Sodium; PAAS
CAS Number: 9003-04-7
Molecular formula: (C3H3O2Na)n
Molecular weight: <10000
Physical and chemical properties:
White powder. Odorless and tasteless. Extremely hygroscopic. Polymeric compounds with hydrophilic and hydrophobic groups. It is slowly dissolved in water to form a very viscous transparent liquid. The viscosity of its 0.5% solution is about Pa s. The viscosity is not caused by water absorption and swelling (such as CMC, sodium alginate), but is caused by many anionic groups in the molecule. The ionic phenomenon causes the molecular chain to grow, and the apparent viscosity increases to form a highly viscous solution. Its viscosity is about 15-20 times that of CMC and sodium alginate. Heat treatment, neutral salts, and organic acids have little effect on its viscosity, and when it is alkaline, the viscosity increases. Insoluble in organic solvents such as ethanol and acetone. Strong heat to 300 degrees does not decompose. The long-term viscosity changes very little, and it is not easy to spoil. Because it is an electrolyte, it is easily affected by acid and metal ions, and its viscosity decreases. In case of metal ions above divalent (such as aluminum, lead, iron, calcium, magnesium, zinc), it forms insoluble salts, causing molecular cross-linking and gelation precipitation. Polyacrylic acid precipitates when pH is below 4.0.
Product Uses:
thickener. 1. It has the following effects in food: (1) Enhance the protein cohesion in the raw flour. (2) The starch particles are combined with each other, dispersed and penetrated into the network structure of the protein. (3) A dense dough is formed with a smooth and glossy surface. (4) Form a stable dough colloid to prevent the exudation of soluble starch. (5) Strong water retention, so that the water can be kept evenly in the dough to prevent dryness.
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