|Place of Origin:||CHINA|
|Model Number:||Water Purification Chemicals - 22|
|Minimum Order Quantity:||25KGS|
|Packaging Details:||25KG/bag or as required|
|Delivery Time:||Within 7 days|
|Payment Terms:||L/C, T/T|
|Supply Ability:||200-300 MTS/month|
chemicals used to purify water,
drinking water treatment chemicals
Sodium polyacrylate CAS 9003-04-7 Water Purification Chemicals
White powder.Odorless and tasteless.Highly hygroscopic.A polymer compound with hydrophilic and hydrophobic groups.Slowly dissolve in water to form a very viscous transparent liquid, the viscosity of its 0.5% solution is about Pa·s, viscosity and due to water absorption swelling (such as CMC, sodium alginate), but because of many anionic groups in the molecule ion phenomenon makes molecular chain growth, the performance of viscosity increase and form a high viscosity solution.Its viscosity is about 15-20 times of CMC and sodium alginate.Heating treatment, neutral salts and organic acids had little effect on the viscosity, but increased when alkaline.Insoluble in ethanol, acetone and other organic solvents.Strong heat to 300 degrees without decomposition.Long stored viscosity change is very small, not easy to corrupt.Because of its electrolyte, it is easy to be affected by acid and metal ions.In case of metal ions with more than two valence (such as aluminum, lead, iron, calcium, magnesium, zinc), insoluble salts are formed, causing molecular cross-linking and gelation precipitation.Polyacrylic acid precipitates below pH4.0.
|Relative Molecular Weight||≥ 30 million|
|Dissolution Time||≤ 30 minutes|
1. the thickening agent. In food has the following function:
(1) enhance the raw material of flour proteins in cohesive force.
(2) the starch particles combined with each other, permeate into the reticular structure of protein
(3) forming dense texture of the dough, the surface smooth and with luster.
(4) to form stable dough colloid to prevent soluble starch.
(5) strong water retention, keep moisture evenly in the dough, prevent dry.
(6) improve the ductility of the dough.
(7) the raw material of the grease composition steadily disperse into the dough.
2. As electrolyte and protein interaction, change of protein structure, enhance the viscoelasticity of food, improve the organization.
3. Industrial sodium polyacrylate
(1) High relative molecular mass for flocculating agent. Water treatment agent, flocculant
(2) paper chemicals
(3) Making plugging agent for oil field
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