Application method and application of sodium polyacrylate

July 10, 2024

Sodium polyacrylate is an important modern Oilfield Chemicals, solid products for white (or light yellow) block or powder, liquid products for colorless (or light yellow) viscous liquid. Its properties can be dissolved in cold water, warm water, glycerin, propylene glycol and other media, stable to temperature change, has the effect of fixing metal ions, can prevent the negative effect of metal ions on the product, is a kind of surfactant with a variety of special properties.

Sodium Polyacrylate

Application method of sodium polyacrylate

1, quickly stir the water, slowly and evenly add sodium polyacrylate powder (do not add a large amount at a time, should slowly sprinkle the rubber powder into the measured water, do not pour the water into the rubber powder, otherwise it is easy to form micelles, difficult to dissolve), stir for 10 minutes, after the particles swell and suspend, rest for 2 hours to dissolve. Due to the large molecular weight of this product, the dissolution concentration is generally not more than 2‰.

2, different water quality (soft water, hard water) water dissolved the same specification of sodium polyacrylate, the viscosity is very different. It is recommended to dissolve soft water, as Water Treatment Chemicals

3, the effect of salt concentration: the viscosity of sodium polyacrylate decreases with the increase of salt concentration.

The use of sodium polyacrylate

1. Thickener. It has the following effects in food:

(1) The starch particles are combined with each other and dispersed into the network structure of the protein.

(2) Form a dense dough with a smooth and glossy surface.

(3) Enhance the adhesion of protein in raw flour.

(4) Strong water retention, so that the moisture is evenly kept in the dough to prevent drying.

(5) The grease in the raw material is steadily dispersed into the dough.

(6) Improve the ductility of dough.

(7) Form a stable dough colloid to prevent the leakage of soluble starch.

2, as an electrolyte to interact with protein, change protein structure, enhance the viscoelasticity of food, improve tissue.

3. Application examples:

(1) Aquatic products, canned food, dried seaweed, etc., strengthen tissue, maintain fresh taste, enhance taste

(2) sauces, tomato sauces, mayonnaise, jams, cream, soy sauce, thickeners and stabilizers.

(3) Bread, cake, noodles, macaroni, improve raw material utilization, improve taste and flavor. Dosage: 0.05%.

(4) Ice cream, caramel sugar, improve taste and stability.

(5) Frozen food, processed aquatic products, surface jelly agent (preservation).

(6) Fruit juice, wine, etc., dispersant.

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