Can polyacrylamide be used as a thickener in food production?

Polyacrylamide has a good viscosity, has a thickening effect, in Food Additives production can not use the product thickening that?

To answer this question, start with the toxicity of polyacrylamide. Polyacrylamide itself is basically not toxic, after it enters the human body, most of it is discharged in the short term, rarely absorbed by the human body, but the raw material of the production of the product acrylamide is toxic, it is difficult to completely transform in the production, the residual acrylamide is a neurotoxic agent, has a damaging effect on the nervous system, after poisoning the surface of the body weakness, movement disorders and other symptoms. Therefore, the health departments of various countries have stipulated that the amount of residual acrylamide in polyacrylamide industry should be controlled at 0.5%- 0.05%. The residual amount of acrylamide in water treatment should be controlled below 0.2%, if it is used in drinking water, the residual amount of acrylamide needs to be below 0.05%, and control the amount, the content of the treated water will be less than 0.25ug/L.

From the above analysis, we know that although polyacrylamide is not toxic, the residue is indeed very toxic and has serious damage to the human body. However, in the production, if the reaction conditions can be strictly controlled, so that the residue of Polyaluminum Chloride is controlled below 0.05%, and the amount of use is strictly controlled, polyacrylamide as a food thickener can also be used.