Propylene Glycol Alginate(PGA)

Propylene Glycol Alginate (PGA) is a food additive that is commonly used as a thickener, emulsifier, and stabilizer in various food and beverage products. It is made by esterifying propylene glycol with alginic acid, a natural polymer derived from brown seaweed. PGA has a wide range of applications in the food industry, including dairy products, baked goods, meat products, beverages, and sauces.

- Appearance: White to light yellow powder or granular form

- Moisture: ≤15%

- PH: 7.0-9.5

- Viscosity (1% aqueous solution): ≥500 mPa.s

1. Dairy Products: PGA is commonly used in dairy products such as yogurt, cheese, and ice cream to improve texture and increase stability.

2. Bakery Products: PGA can be used in bakery products such as cakes, bread, and pastries to improve the texture, volume, and shelf life of the products.

3. Meat Products: PGA can be used in meat products such as sausages and hot dogs to increase water retention, improve texture, and prevent fat separation.

4. Beverages: PGA is used in various beverages such as fruit juices and sports drinks to improve the consistency and texture of the products.

5. Sauces: PGA is commonly used in sauces such as mayonnaise and salad dressings to improve emulsification and stability.

PGA should be stored in a cool, dry place away from direct sunlight, heat, and moisture. It should be stored in airtight containers to prevent contamination and moisture absorption. PGA has a shelf life of approximately two years.

The alginated glycol ester, also known as the alginicate (PGA), is made of deep processing from the alginic acid extracted from natural seaweed. The appearance is white or pale yellow powder, and the aqueous solution is viscous colloid. Compared with sea alginate, it has a stronger acid resistance ability and is a marine food additive with excellent performance.

1. In the food industry, it is used as a thickener, emulsifier and stabilizer.

2. The algroscopic glycols have strong acid resistance and can be applied in an acidic environment of PH3-5.

3. Algroscopic glycol ester has good foaming and emulsification capabilities, which are widely used in yogurt products, seasonings and beer foam stabilizers.

4. The alginic acid propylene glycol has the characteristics of hydrophilic, anti -aging, and organizational improvement. It is suitable for products such as dry noodle products, raw wet noodle products, convenient rice noodle products, frozen rice noodles, bread, pastry, and other baked foods.

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