Sodium Polyacrylate Aronvis MX

Min.Order / FOB Price:Get Latest Price

1 Metric Ton	FOB Price: USD 1.0000

1 Metric Ton

FOB Price: USD 1.0000

Min.Order :1 Metric Ton
Purity: 95%min
Payment Terms : L/C,D/P,T/T,

Keywords

Sodium Polyacrylate Aronvis MX Sodium Polyacrylate Aronvis MX

Quick Details

Appearance:White powder or grains
Application:As a thickener in the food
PackAge:25kg
ProductionCapacity:300|Metric Ton|Month
Storage:Please avoid the sun and rain, moisture and heat in storage and during transportation.
Transportation:By sea

Superiority:

Sodium Polyacrylate

Identification:

Chemical Name: Sodium polyacrylate

Synonyms: Polyacrylic acid sodium salt; Poly(acrylate sodium); Polyacrylic Acid Sodium; PAAS

CAS No.: 9003-04-7

Molecular Formula: (C₃H₃O₂Na)n

Properties:

Sodium polyacrylate is a new kind of water-soluble macromolecule compound, which is odorless, tasteless, high-purified, extremely stable and non-corruptive. It is not only with strong thickening, emulsifying, shaping, puffing, stabilizing, water-retention and other functions, but also has the high viscosity of 15 to20 times than that of the CMC or sodium alginate. To reduce the production costs, improve food grade, it is a non-dangerous goods and is harmless to human body.

Details:

Specifications:

Appearance	White powder or grains
Free Alkali	Qualified
Sulfate (MgSO4)	0.48% Max
Residual Monomer	1.00% Max
Low Polymer	5.00% Max
Loss on drying	5.00 % Max
Ignition Residue	76.00% Max
Heavy Metals (Pb, mg/kg)	20
Arsenic (AS203, mg/kg)	3
Rotational viscosity (3#, 60rmp, 25℃, 2‰)	380-650
Purity	95%min

Application:

1. As a thickener in the food, sodium polyacrylate has the following effects:

(1) Strengthen adhesion of protein in raw material flour.

(2) Make starch ions combine to each other; it also permeate to the reticular structure of protein, to change its structure, enhance the viscoelasticity of food.

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

(4) Form stable dough colliad to prevent exudation of soluble starch.

(5) Strengthen water retention ability, it maintain moisture uniformly in the dough to prevent drying.

(6) To improve ductility of the dough.

(7) Make the grease composition of raw material scattered steadily to the dough.

2. As the electrolyte, sodium polyacrylate interacts with protein to change protein structure, enhance the viscoelasticity of food, and improve the protein tissue.

Packing& Storage:

Sealed packing inpaper and plastic syntactic bag lined with PE film bag , net weight is25KG.

Please avoid the sun and rain, moisture and heat in storage and during transportation.

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