Propylene Glycol Alginate (PGA)

Alginate was found by British Chemist E.C.C. Stanford in 1880. Fifty years later, Kelco Started to manufacture Alginate as a kind of food additive and it was first applied in ice cream industry as a stabilizer in 1934. Propylene Glycol Alginate (PGA) an organic derivative of alginate was developed in 1949 by esterifying the alginate extracted from kelp or large algae. Many characters of alginate are changed by the esterification. The esterified alginate has special function in emulsifying,stabilizing,thickening and decentralizing, which allow it to be widely used in juice,salad dressing, emulsified essence, beer, lactobacillus drink, cosmetic, instant noodle,condiment, soy sauce, bittern oil industry,etc. It is unmatchable in its stabilization and refreshing scent, which make it an ideal additive for acidic protein drinks.

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.

Specification (FCC IV)

Degree of Esterification: 90% Min
Water insoluble ash: 1% Max
Loss on Drying : 20% Max
As: 2PPM Max
Heavy metals: 0.002%Max
PB: 0.001% Max.
Viscosity: 70-2700mPa.s (on buyer's option)


Application

Type of food	Functions
Dairy products	Thickening, emulsifying and stabilizing
Lactic acid drinks	Acid-resistivity, stadilizing milky albumen
Fruit juices	Acid-resistivity, stadilizing, dispersing
Beer	Foam stabilizing
Instant foods	Hydrate, tissue reforming
Artificial butter	Emulsifying, tabilizing
Seasonings	Saltproof, acid-resistivity, thickening