In food, sodium polyacrylate enhances the protein adhesion of raw flour, allowing starch particles to bind with each other, disperse and penetrate into the protein network structure, forming a dense and stable dough colloid, preventing soluble starch from seeping out, and making the dough surface smooth and glossy; Sodium polyacrylate has strong water retention ability, which can evenly maintain moisture in the dough and prevent drying;
CAS No.:9003-04-7
HS Code:3402390000
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