Application of sodium polyacrylate in flour products:
In wheat flour and polyacrylic acid sodium, can improve the raw material of wheat flour protein adhesive power, make the cassava starch particles mutual fusion, the decentralized reticular formation permeability to protein, to produce high density of colour and lustre of dough, the surface is bright and clean and have burnish feeling, to produce a smooth dough colloid, avoid soluble starch extravasation, enhance the plasticity of the dough, reduce the frozen.
Sodium polyacrylate contains most water-based macromolecules and has a strong affinity for water. It can even maintain water in the dough and avoid drying. Improve the taste of fermented noodle products, Fried noodle products, convenient rice noodle products and refrigerated rice noodle products to make them stronger.
Sodium polyacrylate has a high emulsification stability, so that the oil composition in the raw material disperses into the dough stably, reduces the oil absorption rate in the production and processing of instant noodles and other Fried food, and saves oil.
Application of sodium polyacrylate in meat products:
Sodium polyacrylate is used as electrolyte to interact with protein. Changing the protein structure can improve the viscoelasticity and elongation of protein fiber, improve the mechanism, and can also be used in meat products. In the production of pig meatballs, fish balls, ham sausage and other convenient packaging, appropriate to add, can make the product strong taste better, taste more powerful.
Sodium polyacrylate solution has excellent adhesion and can absorb metal ions, greatly increasing the preservation period of frozen meat such as fish, shrimp and meat. Because the hydrophilic group produces the water-retaining effect, can restrain the moisture loss caused by freeze-drying, can avoid the food in the frozen food in the cold storage, processing, transportation, frozen sales and heating in the whole process of taking cracking.