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Sodium polyacrylate CAS 9003-04-7 Polyacrylic acid sodium salt Sodiumpolyacrylateinwater 

Payment Terms: T/T,L/C,WU 
Place of Origin: Sichuan, China (Mainland) 
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Product Detail

Means of Transport: Ocean,Land,Air
Packing: According to customer requi...
Brand: MOSINTER
Molecular weight: Variable
Alias: Polyacrylic acid sodium sal...
Production Capacity: 3000T/Year
Delivery Date: within 7 days
Molecular formula: (C3H3NAO2)N
Density: 1.22 g/cm3

As electrolyte and protein interaction, change of protein structure, enhance the viscoelasticity of food, improve the organization.

Sodium polyacrylate(CAS:9003-04-7)


Food-grade Sodium Polyacrylate

ItemIndex(104-106)

Sulfate (SO4) ,w/ %      

≤0.49

Heavy metal (Pb) /(mg/kg)   

≤20.0

Arsenic (As) /(mg/kg)   

≤2.0

Residual monomers ,w/ %    

≤1.0

Oligomers ,w/ %              

≤5.0

Loss on drying ,w/ %            

<6.0

Residue on Ignition ,w/ %    

≤76.0

Residue on Ignition ,w/ %      

≤8-10

0.2% aqueous solution viscosity(60rpm.20℃)

250-430cps

Ultra-high-molecular sodium polyacrylate 

ItemIndex
AppearanceWhite Granules/Powders
Solid Content≥90%
PH Value≥7
Relative Molecular Weight≥ 30 million
Dissolution Time≤ 30 minutes
Residual Monomers≤0.5%

 Low molecular weight sodium polyacrylate


ItemIndex

Appearance

White Flowing Powder

Viscosity(NDJ-79,25℃)

40% Aqueous Solution 15-25mpa.s

Solid Content

≥95%

Moisture Content

≤5%

PH Value

5-6

Residual Amount of Monomers

≤0.5%

Water-Solubility (Fully Soluble)

≤30min

Water Insoluble Substance

≤1.5%

Residue on Ignition at 600℃

≤20%


Application

  1. the thickening agent. In food has the following function:

    (1) enhance the raw material of flour proteins in cohesive force.

    (2) the starch particles combined with each other, permeate into the reticular structure of protein

    (3) forming dense texture of the dough, the surface smooth and with luster.

    (4) to form stable dough colloid to prevent soluble starch.

    (5) strong water retention, keep moisture evenly in the dough, prevent dry.

    (6) improve the ductility of the dough.

    (7) the raw material of the grease composition steadily disperse into the dough.

  2. As electrolyte and protein interaction, change of protein structure, enhance the viscoelasticity of food, improve the organization.

  3. Industrial sodium polyacrylate

    a. High relative molecular mass for flocculating agent. Water treatment agent, flocculant

    b. paper chemicals

    c.Making plugging agent for oil field

Utility for food: To enhance the protein in raw material powder binder force. The starch particles together, scattered into the mesh structure of protein. Make raw material (dough) forming dense surface bright and clean. Make raw material (dough) stability of colloid, and thus avoid the leakage of soluble starch. The moisture in wet sex is very strong, make the raw material uniform distribution, prevent dry. To enhance the ductility of the material. Grease composition is uniformly distributed in the raw powder, maintain its stability










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Company Info

MOSINTER GROUP LIMITED [China (Mainland)]

Offline Showroom in USA

Business Type:Manufacturer, Trading Company
City: Ningbo
Province/State: Zhejiang
Country/Region: China (Mainland)

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