Application of PGA in Fruit Juice
Fruit juice is a kind of food both rich in nutrition and delicious in taste, and popular all over the world. However, it is apt to layering, often leading to the upper part of crystal clear liquid and the bottom part of thick pulp sediments, but a small amount of propylene glycol alginate PGA can alleviate this technical problem. Meanwhile, PGA has good application in other aspects in fruit juice.
PGA helps to improve the stability of fruit pulp, without any side effect. Even if the addition amount of propylene glycol alginate (PGA) is 0.1%, it can still meet this requirement and keep fruit juice stable. In the meanwhile, it won’t have side effects on the taste and texture of fruit juice. However, the use of starch or other hydrophilic colloids such as xanthan gum and carrageenan may bring such adverse effects.
PGA can also improve the taste. For fruit juice, properly increasing the concentration of the solid content is expected by consumers, for doing this can achieve a better taste. In order to improve other properties, the addition of hydrophilic colloids is normal, but won’t be accepted by consumers if in the meanwhile, it leads to an apparent increase of the viscosity in the fruit juice system, since this is definitely different from taste changes resulting from the increase of solid content in fruit juice. However, for propylene glycol alginate (PGA), experiments have reported that compared with the blank control group, the addition of even 0.1% PGA can not only improve the stability of fruit pulp as mentioned above, but also make the taste of fruit juice thicker and better.