If you want to buy Propyleneglycol alginate (CAS:9005-37-2),please feel free to contact us: info@sancaiindustry.com

We can supply Propyleneglycol alginate (CAS:9005-37-2) with stable quality and bulk stock.

Specification of Propyleneglycol alginate

Basic information of Propyleneglycol alginate

CAS:9005-37-2

Standard:Technical grade

Model:SC-001

Production Capacity:50MT/month

Certificate: ISO, COA, MSDS

Loading port: Shanghai

Synonyms:PGA, Propyleneglycol alginate, 1,2‑propanediol ester of alginic acid, Hydroxypropyl alginate
MF:(C9H14O7)n

Usage of Propyleneglycol alginate
1.Derived from natural brown sea‑weed, Propylene Glycol Alginate (PGA, E405) is a unique plant‑sourced hydrocolloid with remarkable acid‑resistance performance. It maintains stable thickening, emulsifying and suspending capacity under low‑pH environment of pH 3.0‑5.0, while most other alginate hydrocolloids will precipitate and lose efficacy under acidic conditions. It also owns excellent salt‑tolerant property, keeps stable in calcium‑rich and high‑salt formula systems, widely adopted in acidic food and beverage manufacturing.

2.Applied in fruit juice, citrus drinks, pulp‑containing beverages, sports drinks, carbonated beverages and plant‑protein drinks. It effectively suspends fruit pulp and insoluble particles, avoids sedimentation and bottle‑neck ring formation during long‑term storage. It stabilizes oil‑based flavor emulsions, prevents oil‑water phase separation, guarantees uniform flavor distribution over whole shelf life, delivers smooth, rich mouth‑feel without heavy sticky texture, improves visual appearance of finished beverages.

3.Ideal stabilizer for acidified dairy products, drinking yogurt, fermented milk, flavored milk and lactic‑acid‑containing drinks. It forms protective hydration layer for milk protein molecules under acidic condition, suppresses protein coagulation, whey separation and sediment generation. It endows yogurt with smooth, glossy texture, optimizes viscosity, avoids rough surface defects of fermented dairy goods, greatly extends shelf‑life stability of acidic dairy beverage systems.

4.Classic foam stabilizer for beer, cider and malt beverages. It strengthens air‑liquid interfacial film, improves foam fineness, foam height and foam retention performance, prevents rapid foam collapse after pouring. Only low dosage is required to achieve persistent creamy foam, improves beer sensory quality without negative impact on beer flavor profile.

5.Widely used in salad dressings, vinaigrettes, acidic sauces, condiments and gravies. It works as acid‑resistant emulsifier and rheology modifier, stabilizes oil‑water emulsion structure, inhibits oil floating and water precipitation. Compared with starch thickeners, PGA provides light flowing texture instead of heavy pasty mouth‑feel, maintains good pourable property for dressings, improves suspension of solid seasoning particles.

6.Used in ice cream, sherbet and frozen desserts. It restrains large ice‑crystal growth during freezing and storage processes, improves overrun stability, enhances shape retention capability, delivers creamy and delicate taste, reduces melting speed of finished frozen products, optimizes overall sensory experience of cold desserts.

7.Functions as texture improver and anti‑aging agent in bakery and flour products including bread, pastry, noodles, dumpling wrappers and instant noodle. It improves water‑holding capacity of dough system, slows down starch retrogradation and hardening, keeps baked goods soft and elastic, enhances processing tolerance, reduces breakage rate of noodle products, prolongs product shelf‑life period

Package of Propyleneglycol alginate

25kg/drum or according to the customers’ demand

Storage of Propyleneglycol alginate

Stored in the dry and ventilated inside storeroom, prevent direct sunlight, slightly pile and put down.

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