Propylene Glycol Alginate

Propylene glycol alginate (PGA) is the propylene glycol-ester of alginic acid. It is the only, commercially available, modified alginate. It is made from the kelp plant or certain species of algae and is processed into a colorless to pale yellow granular chemical powder. PGA is completely soluble in both cold and hot water. Due to its unique properties such as thickening, emulsifying properties and interfacial stability, PGA plays a very important role in the texture, sensory and structure of most food products.

There are significant differences between PGA and sodium alginate when it comes to application. Sodium alginate, as a salt, is ionic, whereas PGA, as an ester of a polymeric acid, is essentially non-ionic. Therefore, PGA is not easily precipitated by interaction with acids or divalent metal salts. This difference allows PGA to be used in acidic or calcium-rich products, whereas sodium alginate cannot be used in such products.

Note: The parameters of the product can be adjusted according to your requirements.

In the food industry, PGA is a multi-purpose ingredient. Its main applications are described below.

• PGA can be used to stabilize milk proteins under acidic conditions, as well as pulp and oil ring stabilization in fruit juice beverages. This is mainly due to the introduction of an ester group into the molecule which confer a degree of lipophilic character and corresponding surface activity, making PGA suitable for a number of applications where emulsification is required.
• The highest grade and highest ester content PGA can be used in the beer industry as a head retention aid. (The foam that rests on top of the beer after it has been served is known as the beers head. The retention represents how long the beer head can last in your glass.) When small concentrations of PGA are added, the beer produces fine foam and lasts for a long time.
• PGA is not gelled with polyvalent cations and is stable under acidic conditions. It can therefore be used in fruit juices and lactic acid drinks.
• PGA has hydration and tissue improvement properties and can be used for flour, noodles, bread, pastries and other baked goods.
• Most types of gel-like foods, including yoghurt, jellies, ice cream and salad dressings, contain PGA. PGA is available as a preservative for these foods.

As a first-class supplier of marine biomaterials, we have experienced experts and professional R & D laboratories. We can provide our customers with PGA for different application scenarios. Depending on your requirements, we customize our products for you with different grain sizes and viscosities. If you would like more information, please feel free to contact us.

For Research Use Only. Not for use in diagnostic or therapeutic procedures.