Propylene glycol alginate E405

Propylene glycol alginate (PGA)

As one of big propylene glycol alginate (PGA) producers in China, Shandong Jiejing annual capacity of PGA is 1200MT/year. Owing to its properties of excellent emulsifying, thickening, puffing, acid resistance and stabilizing, propylene glycol alginate is widely used in milk and dairy products, various beverages, ice cream, noodle products, as well as bread, pastry and other baked foods as a marine food additive with excellent performance.

Propylene glycol alginate in food

1. In yogurt and milk products: PGA has both hydrophilic and lipophilic groups in its molecular structure and has good emulsifying properties. PGA can be dissolved in water to form viscous hydraucolloid, and can be dissolved in organic acid solution. The pH of 1% solution itself is 3~4, which has good acid resistance. It can form gel in acidic solution with pH = 3~4, but no precipitation occurs. PGA has strong salt resistance, is stable to metal ions such as calcium and sodium, can improve the stability of alginic acid in food, and can also prevent the precipitation caused by calcium and other high-valent metal ions in food . Combining emulsifying, acid-resistant and stable properties, PGA is widely used in yogurt, milk drinks and fruit juices products. Applying PGA to yogurt can give yogurt a natural texture and taste, effectively prevent the yogurt from forming an unsightly rough concave-convex surface, and make the yogurt smooth and shiny. In actual production, it is perfectly blended with other ingredients and can be applied to the acidic environment of PH 3~5, increasing the viscosity of yogurt and prevents protein precipitation and whey floating.2.In fruit juice beverages:  Adding a small amount of PGA to fruit juice beverages can evenly suspend the fruit particles and prevent stratification during storage. At the same time, it can improve the stability of the pulp, making the juice taste thicker and taste better.3.  In beers: Propylene glycol alginate has good foaming and emulsifying ability, and is widely used as beer foam stabilizer, which can increase the foaming performance of beer and make the foam delicate and long-lasting. PGA is a good foam improver, adding 30 mg/L can significantly improve the foam persistence of beer.
4. In flour products and bakery: The properties of PGA, such as hydration, anti-aging, and tissue improvement, are suitable for raw and dry noodles, instant rice noodles, frozen flour products, bread, pastries and other baked foods. When the amount of PGA added to noodles was 0.3%, the improvement effect on noodle quality was the most obvious, and the noodle taste was chewy and elastic. PGA can increase the specific volume of bread, significantly improve the elasticity of bread, reduce the hardness of bread, improve the taste of bread, and improve the sensory score of bread. When the amount of PGA added is 0.2%~0.3%, the improvement effect on dough and bread is the most significant, and the quality of bread is the best.  The mixture of 0.15% sodium alginate, 0.15% propylene glycol alginate, and 0.10% xanthan gum can improve the proportion of cake batter, improve the texture characteristics and sensory score of the cake, make the cake more elastic, significantly reduce the hardness, and the aging degree of the storage stage is obvious.5. Synergistic properties with other hydrocolloids
PGA has good miscibility with sodium carboxymethyl cellulose (CMC), modified starch, sodium alginate, gum arabic, pectin, peach gum, etc., and can be mixed and compounded for use.