In food processing, polyacrylamide is mainly used as thickener, suspending agent and binder. It can improve the texture and mouthfeel of food and increase the stability of food.

Specifically, polyacrylamide has the following uses in food processing:

Clarification of juice and beer: Polyacrylamide can remove impurities in juice and beer to make it clearer and more transparent.

Meat processing: Polyacrylamide can be used as a binder to bind various ingredients in meat products together, improving the taste and texture of the product.

Dairy product processing: Polyacrylamide can be used as a suspending agent to stabilize milk fat and protein in dairy products and prevent their precipitation.

Candy and fudge making: Polyacrylamide can be used as a thickener to increase the viscosity and firmness of candies and fudge, making them more chewy.

Bread and pastry making: Polyacrylamide can be used as a binder to bind various ingredients in dough together, improving the taste and texture of bread and pastry.