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 in production and storage. Also, these problems are just what manufacturers and consumers worry about, but enable propylene glycol alginate (PGA) to have good application in ice cream.


In ice cream, only adding propylene glycol alginate as the stabilizer can significantly improve the dispersion of grease and greasy solid particles, the taste, the internal structure, the appearance, the dispersion stability and melting resistance of ice cream. In addition, propylene glycol alginate helps to prevent the growth of lactose ice crystals in ice cream. Certainly, just like other colloids such as xanthan gum, guar gum, locust bean gum and carboxymethylcellulose , propylene glycol alginate can not only be used alone, but also compound with one or several kinds of colloids mentioned above, or with other emulsifying agents to achieve better effects or cost performance.

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