cake improver gel sodium polyacrylate food grade

Appreance

white powder

Free alkail

Not react with phenolphthalin 

Pass

Sulfate ( test SO4) , %                            max 

≤ 0.49

< 0.49

Arsenic ( test As2O3), ppm                  max

≤ 2

< 2

Heavy Metal ( test Pb), ppm                 max

≤ 20

< 20

Residual Monomer, %                            max

≤ 1

0.61

Oligomer, %                                             max

≤ 5

4.14

Starch

Unchanged blue in Iodine

Pass

Loss on drying ( 105℃, 4 hours), %      max

≤ 10

3.26

Residue on ignition, %                             max

≤ 76

68.19

Viscosity ( Rotational Viscometer

860

No.

Noodles or Pasta ( or flour products like macaroni, bread, cake, bakery food, dumpling wrappers, corn starch sheets)

our Sodium polyacrylate can enhance adhesive of flour, prevent the soluble starch and nutrients emulation, improve dough extensibility and raw material utilization.To improve the texture and taste, inhibit the drying of bread and other food products caused by natural aging, can highly increase the flexibility and boiling fastness of vermicelli.

Instant noodles ( or other deep fried food)

our Sodium polyacrylate can make oil fully dispersed in the dough, reduce the absorption rate of oil and save oil.

Beverage industry

our Sodium polyacrylate as a mixed emulsifier stabilizer and dispersant composition of the ingredients, can replace the role of CMC, gelatin, agar, sodium alginate. Enhance the effect and reduce the cost.

Meat processing  products

our Sodium polyacrylate can be used for meat processing, such as sausage, meatballs, artificial meat, increasing the viscosity and ductibility of protein fibers and taste

Cream and jam

our Sodium polyacrylate can be used as thickener and stabilizer in flavoring source, soy sauce, ketchup, mustard, mayonnaise, jam and cream, ice cream, improving its taste and texture and maintaining its shape for long time