Propylene Glycol Alginate

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[ CAS NO. ] 9005-37-2
[ Molecular Weight ] 234.21 
[ Appearance ] Pale Yellow Powder

[ Function ]
1. Thickening: Creates a thicker, smoother mouthfeel in beverages and yogurt.
2. Emulsification: Prevents the separation of water and oil (e.g., in salad dressings and cream).
3. Stabilization: Prevents ingredient separation or water release (syneresis) in products like ice cream and jelly.

[ Application ]
1. Food Industry:
Dairy products: Improves yogurt texture and prevents whey separation.
Baking: Enhances dough gas retention, resulting in fluffier bread.
2. Pharmaceuticals and Cosmetics:
Used as an excipient for sustained-release formulations (e.g., tablet coatings) or to stabilize cosmetic emulsions.

About Propylene Glycol Alginate (PGA)
Propylene glycol alginate (PGA) is a polysaccharide compound derived from natural seaweed through chemical modification. It serves as a functional additive across various industrial sectors. Its production typically involves extracting alginic acid from seaweed and subsequently reacting it with propylene oxide to form an ester product with specific properties. Its molecular structure contains both hydrophilic and hydrophobic groups, giving it unique rheological characteristics in solution.
In the food industry, Propylene Glycol Alginate is commonly used as a stabilizer, thickener, or emulsifier. For instance, in dairy products, it helps maintain system uniformity and prevents ingredient separation. In beverages, it improves mouthfeel by providing viscosity. Compared to similar additives, PGA demonstrates superior acid and heat stability under certain conditions.
Propylene Glycol Alginate is widely used in the food industry for dairy products, beverages, sauces, and baked goods. In yogurt, for example, it acts as a stabilizer to prevent whey separation; in fruit juice drinks, it helps suspend pulp particles, thereby improving both appearance and mouthfeel. Compared to gelatin or pectin, PGA is more suitable for vegetarian products and is less susceptible to temperature fluctuations.