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Compared with sodium alginate, propylene glycol alginate has many advantages, such as being directly soluble in water, forming a viscous colloid in water, soluble in organic acid solutions, and forming in acidic solutions with pH 3-4. Gel, but no precipitation, strong salt resistance, no salting out even in concentrated electrolyte solutions, very stable to metal ions such as calcium and sodium. That is to say, propylene glycol alginate can improve the stability of acid in food, and can also prevent the precipitation caused by calcium and other high-valent metal ions in food and beverage.
The molecular structure of propylene glycol alginate has both hydrophilic and lipophilic groups, and the pH value is 3-4. It is a water-soluble polymer surfactant. The lipophilic properties of propylene glycol alginate solution can be effectively used as a stabilizer for cream, syrup, beer, beverage and salad oil, so it has significant advantages in baked goods and can be widely used in the production of various flour products.