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 salad dressings.


Application of PGA in Salad Dressings

1). Propylene glycol alginate (PGA) can provide salad dressings with rich and soft texture, and oil-water soluble emulsifying effects. In salad dressings, PGA can bring its efficient emulsifying stability into full play and make the salad dressing system more uniform and stable.

2). Propylene glycol alginate (PGA) can provide low-fat salad dressings with the features similar to grease. From an analysis of the structure, the main reason is that it has hydrophilic and hydrophobic groups, and thus owns the features similar to grease in some aspects. PGA is the only water-soluble colloid with hydrophobic groups and can also be a very good emulsifier in salad dressings just because it has both hydrophilic and hydrophobic groups.


3). It helps to increase the viscosity of finished products and to compensate for the reduced viscosity resulting from the decrease of fat content when used in low-fat salad dressings. Moreover, the synergistic effects of PGA with most other colloids can provide products with pleasing, smooth and magnificent appearance.


4). Different from other water-soluble colloids like xanthan gum, PGA can well release flavor components and thus it won’t strongly inhibit the exquisite flavor in salad dressings.


In addition, regardless of the size of solid particles in salad dressings, PGA can show relatively good suspension and stabilization effects and make the system more uniform. PGA can still be stable even under the condition of low pH value and has no adverse effect on sauce under salty conditions. Also, PGA has very good cost performance, and only adding half or less of the common additives in salad dressings can meet the performance requirements of salad dressings. In conclusion, PGA has become an important ingredient in high-quality salad dressings or condiments.

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