propylene glycol alginate (PGA)

Propylene Glycol Alginate is PGA for short. Shandong Jiejing Group Corporation extracts alginic acid from natural seaweed and esterifies propylene oxide to synthesize propylene glycol alginate. The appearance of this product It is a white or light yellow powder, and its aqueous solution is a viscous colloid. Compared with traditional hydrocolloids, propylene glycol alginate not only has the characteristics of traditional hydrocolloids such as hydration, tissue improvement, and thickening, but also has unique functions such as acid resistance, stability, and emulsification. It is used in various food fields, such as milk and dairy products. Such beverages, pasta products, ice cream, etc., have now passed the approval of the National Health and Family Planning Commission. They can be used in food classifications such as bread, cakes, and bakery fillings. It is a marine food additive with excellent performance.

Functional characteristics of PGA

As a food additive, alginic acid and its salt have unique colloidal properties and thickening, stability, emulsification, suspension, film-forming and gel forming ability. Compared with alginic acid, its derivative PGA, It also has many advantages and unique applications in the food industry.

In the production of propylene glycol alginate, because some of the hydroxyl groups in the molecular structure of alginic acid are esterified by propylene glycol, PGA can be dissolved in water to form a viscous colloid, and it can also be dissolved in organic acid solutions. Gel can be formed in the solution, but no precipitation will occur. PGA has strong salt resistance, does not salt out even in concentrated electrolyte solutions, and is very stable to metal ions such as calcium and sodium. PGA can improve the stability of alginic acid in food.

In addition to the thickening and stabilizing effects of general water-soluble colloids, propylene glycol alginate also has the following characteristics:

1. Emulsification: In the esterification reaction, the carboxylic acid groups of the raw material alginic acid are partly esterified and partly neutralized by the alkali in the catalyst, so that the molecular structure has both hydrophilic and lipophilic groups, which has a good Emulsifying.

2. Acid resistance: The propylene glycol alginate product itself is a slightly acidic product, and its 1% solution has a pH of 3 to 4, so it has strong acid resistance and can be effectively used in low pH values ​​such as lactic acid beverages and fruit juice beverages. The range of food and beverages.

3. Fragrance retention: The molecular structure of PGA enables it to be combined with most spices, effectively preventing the loss of flavor. It is often used as a preservative for food flavors.

4. Foam stability: Propylene glycol alginate has good foaming and emulsifying ability. It is widely used in beer foam stabilizer to increase beer foaming performance and make the foam delicate and lasting.

5. Hydration and anti-aging: It is suitable for instant foods, noodles and other pasta products. It can improve the rheological properties of the dough and prevent the low-temperature aging of the pasta.

6. Water retention and tissue improvement: It is suitable for baked goods such as bread and cakes, and can increase the specific volume, elasticity and water retention of the finished product.

7. Synergistic effect of other PGA colloids: PGA has good mutual solubility with sodium carboxymethyl cellulose, modified starch, gum arabic, pectin, peach gum, etc., and can be mixed and compounded for use.

Propylene glycol alginate specification: