The Main Characteristics of PGA 
Seaweed Gel or alginate consists of two copolymers of D-Mannuronic and L-Guluronicacid or three chains of different structure (-M-M-M-M-,-G-g-g-g- and -M-G-M-G). The difference between monocases and chains depend on different raw materials: Different seaweed species have different alginate structures. The different structures have great effects on alginate's property,especially its gelatification in the presence of calcium ions. As a food additive,alginate has special colloid characteristic. It also has properties including thickening, stabilizing, emulsifying, suspending, membrane forming ,and gelatinizing. PGA ,the derivative of alginate ,has more advantages than alginate. The reason is that the esterification of alginate's carboxy by propylene glycol makes it soluble to water and increase its resistance to acid. PGA will not gelatinize in solution of PH 3-4. PGA is stable in liquids with high concentration of calcium and sodium ions and can not be salt out in strong electrolyte due to its good tolerance to salt, so it can not only increase the stability of acid food but also prevent the precipitation in food and drink caused by calcium ion and other high chemical combination value metal ions. PGA also has good affinity to oil, which increase its stability of emulsification, PGA can be used effectively in low PH drinks such as juice and lactobacillus drinks. 
Application
PGA in Beer
improve the performance of bubble,increase bubble's adhensive ability and improve beer's appearance. Conteract some components, action which can eliminate bubble in beer. Increase the life-span of the bubble. Make bubble more exquisite. 
PGA in Dairy industry 
PGA can endow yoghourt with good texture and taste. These characters may maintain even there is a low content of milk-solid matter. PGA can effectively prevent product from forming a coarse surface and make the product has a smooth and glossy exterior. PGA can fully mix with other additives and can be used in a wide PH range, just gentle mixing can mix PGA evenly into yoghourt. PGA has good solubility and ability to disperse; it also has good stability in the heating process. PGA can be used as stabilizer and emulsifier. PGA can also endow the fatty yoghourt with smooth and pleasant taste. 
PGA in Salad dressing
Rich and creamy taste Excellent adherence Excellent stabilizer for both full fat and low fat products. Superior stability and suspensibility. Distinct flavor.
Application

SPECIFICATION

Storage
PGA has a shelf-life of 14 months from date of manufacture. Store in cool, dry conditions (5Deg.C – 20Deg.C). Product stored longer than recommended shelf-life should be retested before use, to confirm quality.
Packaging
25kgs Fibre drums with PE or /Aluminium foiled liner