Preparation method of food grade polyacrylamide

The invention discloses a preparation method of food grade polyacrylamide, belongs to the field of functional polymers, and in particular relates to polyacrylamide polymers used in drinking water, food and medical industries, wherein the content of residual monomer of acrylamide is less than 0.025%....

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Bibliographische Detailangaben
Hauptverfasser:	ZHANG RAN, LI DAQIANG, PAN DI, CHEN JIANBO, WANG QUANFEI, LIU PENGCHENG, TAO AHUI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON MACROMOLECULAR COMPOUNDS OBTAINED BY REACTIONS ONLY INVOLVINGCARBON-TO-CARBON UNSATURATED BONDS METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS THEIR PREPARATION OR CHEMICAL WORKING-UP
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Beschreibung
Zusammenfassung:	The invention discloses a preparation method of food grade polyacrylamide, belongs to the field of functional polymers, and in particular relates to polyacrylamide polymers used in drinking water, food and medical industries, wherein the content of residual monomer of acrylamide is less than 0.025%. Food grade polyacrylamide is prepared by copolymerization through a low temperature segmented composite initiator in the presence of a cosolvent from two monomers of acrylamide and acrylic acid. The composite initiator system has the characteristic of prolonging the reaction time, so that the acrylamide monomer is adequately reacted. A counterpoison is further added in the prilling stage, so that the content of residual monomer of acrylamide is further reduced. Food grade polyacrylamide prepared by the invention has the advantages of stable quality of polymerization products, high molecular weight of products (over 18000 thousand) and good water solubility, and the content of residual monomer of acrylamide is less