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The impact of acrylic acid neutralization degree on the optical properties, the gelation, and swelling of the sodium acrylate polymerization products

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Not crosslinked sodium polyacrylate is widely used in food production as a food additive. The article investigates the effect of acrylic acid (AA) neutralization degree (from 0 to 100 %) on the optical properties of reaction systems solutions, morphology and swelling of polyacrylate synthesis dry powdered samples by IR-spectroscopy of attenuated total internal reflection (ATR) and microscopy. It is shown that AA degree of neutralization affects the formation of the matrix polymer mesh and the efficiency of swelling significantly, that allows subdividing the range of samples under investigation into two groups.The formation of hydrogel macrostructure, having unlimited swelling ability, starts at 50% neutralization of acrylic acid. Dry samples with a lesser monomer neutralization degree (from 0 to 40%) dissolve upon contact with an aqueous medium. The samples with the alkali content of 50–60% represent the systems in transient state. The increase in the neutralization degree (from 70 to 100%) leads to an increase in the density of the unlimited swollen hydrogel. Microscopic investigation shows that the solubility of the dry hydrogel and its ability to gelate influence the organoleptic characteristics and morphology of the particulate samples. A comprehensive study of the reaction dispersion systems, and sodium polyacrylate dry and swollen hydrogels by IR-spectroscopy and ATR microscopy is the novelty of the research.Началоформы

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