PGA (Propylene Glycol Alginate)

  PGA (Propylene Glycol Alginate)   English Name: Propylene glycol alginate Alias: Hydroxypropyl alginate Molecular Formula: (C9H14O7)n A part of carboxyl can generate esterification with propylene glycol and the other part occur neutralization by alkali. Molecular Weight: 234.21 (theoretical value) Physicochemical Properties: white to yellowish white; relatively thick or slightly fine powders; basically odorless or with […] read more

propylene glycol alginate Salad Dressings

Application of propylene glycol alginate (PGA) in Salad Dressings Propylene glycol alginate (PGA) can be used as stabilizers and emulsifiers to provide salad dressings with pleasant texture as well as double emulsion stability. It plays a role in suspending and stabilizing solid particles, thickening, and in providing with the features similar to grease in low-fat […] read more

Application of PGA in Fruit Juice

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 […] read more

propylene glycol alginate in Ice Cream

Application of propylene glycol alginate in Ice Cream Ice cream is very popular to the consumers for its fine and smooth structure, compact and soft shape, mellow and lasting flavor, rich nutrients as well as fresh and cool taste. However, because of the complex constituent system and processing techniques, some quality problems may easily arise […] read more

Chemical Properties of PGA

Chemical Properties of PGA PGA (propylene glycol alginate) is processed from alginate by esterification. Compared with alginate, it has more advantages and unique application in the food industry. propylene glycol alginate can be soluble in water to form a viscous colloid and soluble in organic acid solutions. In the acid solutions with pH3-4, it can […] read more

Propylene glycol alginate Yoghourt

Application of PGA in Yoghourt Although stabilizers are often added into yoghourt, precipitation phenomena still occur in most products. Yoghourt with gelatine as stabilizer is mostly forbidden by vegetarians and Jewish rules and the results are also not so satisfactory, while carrageenan is not so stable in acid dairy products with low pH value. Yoghourt […] read more

Application of propylene glycol alginate(PGA) in the Formulated Acid Milk Beverage

Application of propylene glycol alginate(PGA) in the Formulated Acid Milk Beverage   The formulated acid milk beverage is a kind of milk beverage produced by adding lactic acid, citric acid or fruit juice to adjust the pH value of milk or soymilk to the isoelectric point of casein (below 4.6). Usually, the raw materials of […] read more

Application of Propylene glycol alginate in Yoghurt

Application of Propylene glycol alginate in Yoghurt At present, as a kind of milk with high nutritional value, yoghurt is deeply loved by consumers and is also one important source of beneficial lactic acid bacteria. Yoghurt with gelatine as the stabilizing agent is mostly forbidden by vegetarians and Jewish doctrines so the result is not […] read more