Functional characteristics and uses of sodium polyacrylate thickener

Functional characteristics and uses of sodium polyacrylate thickener
1 The quality standard of food grade sodium polyacrylate
    Before my country officially approved the use of sodium polyacrylate as a food additive, some food production enterprises (mainly foreign and joint ventures) in Guangdong, Fujian, Jiangsu, and Zhejiang along the southeast coast of my country were already using the additive sodium polyacrylate imported from Japan. The Chinese market is mainly the products of Nippon Kayaku Co., Ltd. and Nippon Shokubai Co., Ltd.
The quality standards are as follows [3, 4]:
Arsenic (calculated as As2O3) ≤ 2ppm; heavy metal ≤ 20 ppm; sulfate (calculated as H2SO4) ≤ 0.48%; transparency: within the limit; residual monomer ≤ 1%; low polymer (polymerization degree below 1000) ≤ 5 %; Starch: within the limit; loss on drying (105°C, 4h) ≤ 10%; residue on ignition ≤ 75%
     We refer to the above Japanese food additive standards, adopt a simple and clean aqueous polymerization process, through the purification of raw materials and optimization of reaction conditions, to synthesize food-grade sodium polyacrylate. The pilot product has been tested by the Provincial Health and Anti-epidemic Station to reach the Japanese food additive. Standards (we refer to the "Japanese Ministry of Health, Welfare, Food, Additives, etc. Standards [4], the enterprise standard Q/HKT004-2001 was formulated in 2001) It has been used for preservation and other aspects, and it has been well received, and it can completely replace imported products.
2 Uses and reference dosage
2.1 Because its aqueous solution has a good wire drawing effect, it is often used in cold food core materials and wire drawing cold drink products. The general dosage is 0.1%-0.2%.
2.2 It is compounded with guar gum 0.55%, konjac gum and carrageenan (4:11 mixture) 0.15%, sodium polyacrylate 0.2%, and can be used to make ice cream products with a brushed feeling.
2.3 It can be compounded with other thickeners to form a dry-mix compound emulsifier: guar gum 0.55%, konjac gum 0.12%, carrageenan 0.03%, sodium polyacrylate 0.2% [ 1].
2.4 It can be used as thickener and stabilizer in jam, tomato sauce, seasoning sauce, soy sauce and other condiments, cream, fruit juice and other foods.
2.5 Due to the water retention effect of the hydrophilic group, it can inhibit the loss of water caused by freeze drying. Adding 0.03 to 0.05% thickener in quick-frozen food products can prevent food from being frozen, processed, and transported. , Cracking during refrigerated sale and heating.

2.6 Flour products such as bread, cakes, noodles, dumpling flour, etc., enhance the protein binding force in the raw flour, prevent the soluble starch and nutrient ingredients from oozing out, improve the ductility of the dough and the utilization of raw materials, and improve the taste and flavor. Inhibit the aging of bread and other foods due to natural drying, the dosage is about 0.05%.
2.7 In the processing of fried foods such as instant noodles, the oil and fat components in the raw materials are stably dispersed into the dough, which reduces the oil absorption rate and saves oil.
2.8 Vermicelli products such as sweet potatoes, corn, oats, potatoes, etc., improve the gluten of the products and increase the resistance to cooking.
2.9 Fresh-keeping "ice jackets" for frozen foods and processed aquatic products.