Noodles quality improver (Sodium polyacrylate)
James Yip | 2024-06-26
This is a water-soluble polymer with excellent viscosity, emulsifying and dispersing stability, heat resistance, mechanical stability, and storage properties. With its strong ionic properties, it can strengthen protein tissue and block micro metal ions, making it an indispensable quality improver in noodle processing products.
Ingredients
Sodium Polyacrylate
Usage effect
1. It can activate the protein in the raw material powder, enhance adhesion, and make the dough tissue fine and dense.
2. After the improvement of dough structure, it can enhance elasticity and luster, and inhibit the dissolution of soluble starch or nutrients.
3. Reduce oil absorption on the oil surface.
2. After the improvement of dough structure, it can enhance elasticity and luster, and inhibit the dissolution of soluble starch or nutrients.
3. Reduce oil absorption on the oil surface.
4. Prevent noodles, Corn starch noodles, Bihon Rice noodles, etc. from breaking, cracking or boiling away due to impact.
5. This product has a water retaining effect and can inhibit the natural drying of noodles or bread (such as the aging phenomenon of bread).
5. This product has a water retaining effect and can inhibit the natural drying of noodles or bread (such as the aging phenomenon of bread).
6. Improve the manufacturing rate of tofu, Corn starch noodles, Bihon Rice noodles, boiled noodles, etc.
7. By blocking the action of trace amounts of metal ions, it can prevent discoloration, fading, or inhibit the oxidation of fats.
8. Because this product is tasteless, odorless, and the aqueous solution is colorless and transparent, it will not cause the food taste to spoil.
8. Because this product is tasteless, odorless, and the aqueous solution is colorless and transparent, it will not cause the food taste to spoil.
Dissolution method
It can be dissolved in cold and warm water, but it can be slowly dissolved only after water absorption expansion or gel shape. In order to prepare a uniform solution in a short period of time, it is necessary to prevent each particle from sticking to each other after absorbing water. Due to the strong hydrophilicity of sodium polyacrylate, once particles adhere to each other, a skin film will form on the surface, causing it to form a whole cluster. It takes a long time for water to fully penetrate into the interior.
The following methods can quickly dissolve sodium polyacrylate:
1. Sodium polyacrylate can be dispersed in a polyvalent alcohol solution such as propylene glycol and then added to water, stirring for a few minutes. (Weight ratio: propylene glycol solution 3: sodium polyacrylate 1)
2. It can be mixed thoroughly with other powder raw materials, such as dry corn starch, blend phosphates, Glycerin monostearate, granulated sugar, glucose, monosodium glutamate, etc., before adding water. (But salt can reduce viscosity, so please mix each type of raw material powder one by one, and add salt before adding water).
3. Stir vigorously while sieving with a sieve to completely dissolve without clumping
4. Please adjust the concentration of sodium polyacrylate aqueous solution to below 0.5% for better dissolution.
3. Stir vigorously while sieving with a sieve to completely dissolve without clumping
4. Please adjust the concentration of sodium polyacrylate aqueous solution to below 0.5% for better dissolution.
Application and dosage
Application: Corn starch noodles, Bihon Rice noodles
Recommended Dosage: Raw material corn starch 0.3% (300g/100kg corn starch)
Usage method: Dissolve in some of the dough kneading water first, it can be used in combination with blend phosphates or glycerin monostearate emulsifier for better results. (blend phosphates recommend dosage 0.3%, glycerin monostearate dosage 0.3%)
Usage method: Dissolve in some of the dough kneading water first, it can be used in combination with blend phosphates or glycerin monostearate emulsifier for better results. (blend phosphates recommend dosage 0.3%, glycerin monostearate dosage 0.3%)
The Role of Sodium Polyacrylate in Ice Cream: An Emulsifier and Stabilizer
