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Help CenterSodium Polyacrylate Food Additive, Thickener, Binder, Emulsion Stabilizer, Hangzhou Jutao Manufacturer
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SODIUM POLYACRYLATE APPLICATIONS
The efficacy of sodium polyacrylate in noodles
The cross-linked network formed by the swelling of sodium polyacrylate upon water absorption intersects with the gluten network, preventing starch particles in flour from dissolving in water
Improve the water absorption and gelatinization degree of flour, enhance the strength of dough, improve the rehydration and boiling resistance, viscoelasticity of noodles, make the surface of noodles smooth without paste, have a smooth taste, and also have a preservation effect;
Reduce production costs, improve food quality, enhance taste, and extend shelf life:
Reduce the oil absorption rate of fried foods such as instant noodles and save oil.
The efficacy of sodium polyacrylate in flour products
Enhance the protein adhesion in flour, prevent soluble starch and nutrients from seeping out, improve the extensibility of dough, enhance taste and flavor, suppress the aging phenomenon caused by natural drying of bread, cake and other foods, and save raw materials;
Strengthen the protein adhesion in flour products (hemp balls, cakes, dumpling skins, rice dumpling) to make the dough have better ductility, improve moisture retention, increase transparency, reduce frost cracking, and improve the taste.
Effect of sodium polyacrylate on rice vermicelli
Sodium polyacrylate can complex starch and directly connect with the linear powder in starch to form a helical complex, thereby reducing the crystallization degree of starch molecules and entering the interior of starch particles to prevent the aggregation of branched starch, preventing the aging, retrogradation, and sedimentation of products, making the taste more delicate and chewy, and also serving the purpose of preservation and preventing adhesion.
In Rice noodles, sodium polyacrylate can strengthen the gluten network structure, increase toughness and tensile resistance, maintain the softness of Rice noodles products, inhibit water evaporation, increase volume, improve taste, enhance elasticity, solve the problems of fried Rice noodles, such as breaking easily without toughness, significantly increase the strength and toughness of river Rice noodles, so that it can be cooked continuously, not broken, resistant to frying, resistant to cooking, resistant to bubbles, and not mixed with soup.
The efficacy of sodium polyacrylate in meat products and artificial meat products
Improve the viscoelasticity and elongation of protein fibers, enhance their meaty texture and taste, and reduce costs.
flavor and taste. Added to minced fish products and canned foods, it can be used as a surface gelling agent, strengthens tissues, and enhances fresh taste.
-Adding it to artificial meat can improve the viscoelasticity and stretchability of protein fibers, greatly enhancing the meaty texture
The efficacy of sodium polyacrylate in frozen cold drinks
Adding sodium polyacrylate to cold drink products can increase the stretchability, slicing ability, chewiness, and bite strength.
Sodium polyacrylate has a better thickening effect than starch, which can prevent aging and retrogradation. It has a refreshing taste, good transparency, and has a bonding effect on milk powder, allowing starch molecules to integrate into the protein network structure, increasing molding effect and strength. At the same time, the swelling volume and expansion rate increase, reducing costs. When adding corresponding water, do not add milk, only add sugar.
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