Propylene Glycol Alginate
Propylene Glycol Alginate (PGA) can be used in such areas where sodium alginate does not work.
PGA is a unique polymeric polysaccharide that functions not just as a thickener but also as an oil/water emulsion stabilizer. PGA solutions have a range of properties for various applications which depend on the proportion of esterified carboxyl groups in the structure. The number of esterified carboxyl groups is expressed as the degree of esterification and is controlled according to the application.
Synonym
Alginicacidpropyleneglycolester; femanumber2941; kelcoloid; kelcoloidhvf; manucolestere/rep; propylenealginate; propyleneglycolalginateester; 1, 2-Propanediol alginate
● CAS No.: 9005-37-2
● EC No.: 618-414-0
● MF: (C9H14O7)n
● MW: none
Parameters of Propylene Glycol Alginate
|
Item |
Specification |
Results |
|
Appearance |
White To Yellowish Brown Fibrous Or Granular Powder |
White powder |
|
Particle Size |
According To Request |
60mesh |
|
Viscosity |
300-350mPa.s (1%) |
348mPa.s |
|
Loss On Drying |
≤20.0% |
14.0% |
|
Degree Of Esterification |
≥80.0% |
90.0% |
|
Insoluble Ashes-cotent |
≤1.0% |
0.1% |
|
PH Value |
3.0-4.4 |
3.3 |
|
Formaldehyde |
≤50 mg/kg |
Negative |
|
Lead |
≤5 mg/kg |
<5mg/kg |
|
Arsenic |
≤2 mg/kg |
<2mg/kg |
|
Mercury |
≤1 mg/kg |
<1mg/kg |
|
Cadmium |
≤1 mg/kg |
<1mg/kg |
|
Total Plate Count |
≤5000CFU/g |
200 CFU/g |
|
Yeasts And Moulds |
≤500CFU/g |
<100CFU/g |
|
Escherichia Coli |
Absent in 5g |
Negative |
|
Salmonella |
Absent in 10g |
Negative |
● Packing: 100g/bag; 500g/bag; 1kg/bag; 25kg/drum
● Recommended storage method: Store in a cool, dry and ventilated place.
● Recommended storage temperature: 2-8°C
● Product usage: Food additives, emulsion stabilizers and thickeners
Benefits of Propylene Glycol Alginate
A thickener and stabilizer for foods
For foods which contain calcium or low pH.
01
An emulsion stabilizer for salad dressings
PGA is used in combination with xanthan gum.
02
A dispersion stabilizer for acid milk beverages
PGA is used to avoid precipitation.
03
A foam stabilizer for beer
Fermented beer produces and maintains a fine foam.
04
Improve the texture of bread and noodles
Excellent performance such as volume increase and elasticity improvement.
05
