| Customization: | Available |
|---|---|
| CAS No.: | 9005-37-2 |
| Formula: | C9h14o7n |
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Unlock Vibrant Texture & Stability in Acidic Systems
Derived from premium natural sodium alginate, our High-Quality Propylene Glycol Alginate (E445) is esterified to deliver unparalleled performance in acidic environments. As a unique, cold-soluble emulsifier and stabilizer, PGA revolutionizes low-pH formulations - from beverages to tangy dressings - providing exceptional foam enhancement, emulsion stability, and mouthfeel without viscosity loss. Embrace clean-label functionality for vibrant, shelf-stable products.
| Parameter | Specification | Test Method |
|---|---|---|
| Product Name | Propylene Glycol Alginate (PGA) | - |
| CAS No. | 9005-37-2 | - |
| Appearance | White to off-white fibrous powder | Visual |
| Esterification Degree | 70-85% (Customizable) | Titrimetric (Alkaline Hydrolysis) |
| Viscosity (1% sol., 20°C) | 10-150 mPa·s (Low/Med/High Grades) | Brookfield LV, 60 rpm |
| pH (1% solution) | 3.0-4.0 | Potentiometric |
| Acid Solubility | Soluble below pH 4.0 (No precipitation) | Visual in citric acid solution |
| Loss on Drying | ≤ 15.0% | USP <731> |
| Propylene Oxide Residue | ≤ 1 ppm | GC-FID |
| Free PG Content | ≤ 0.5% | GC-FID |
| Heavy Metals (as Pb) | ≤ 10 ppm | ICP-MS |
| Arsenic (As) | ≤ 3 ppm | ICP-MS |
| Total Plate Count | ≤ 3,000 CFU/g | USP <61> |
| Yeast & Molds | ≤ 100 CFU/g | USP <61> |
| Pathogens | Absent (Salmonella, E. coli, S. aureus) | USP <62> |
| Certifications | FDA 21 CFR 172.858, EU E445, FSSC 22000, Halal, Kosher, Non-GMO | - |
Core Applications:
Beverages: Acidic drinks (fruit juices, sodas), beer foam stabilizer, protein shakes, emulsion-based drinks.
Dressings & Sauces: Emulsifier for vinaigrettes, mayonnaises, and low-pH sauces.
Dairy & Alternatives: Stabilizer for yogurt drinks, plant-based milks, and acidic dairy desserts.
Bakery Fillings: Gelling agent for fruit pie fillings (heat-stable gels below pH 4.0).
Confectionery: Film-forming agent for jelly coatings.
Growth Frontiers:
Craft & Low-Alcohol Beers: Rising demand for foam stability in artisanal brews.
Functional Beverages: Stabilizing probiotics, vitamins, and botanicals in acidic formats.
Vegan Dairy: Critical emulsifier for clean-label plant-based yogurts/cheeses.
Reduced-Sugar Products: Enhances mouthfeel in low-Brix beverages/sauces.
Ready-to-Drink (RTD) Trends: Ensures shelf-stability in portable acidic drinks.
Molecular Gastronomy: Creates acid-stable fluid gels and foams.
Premium Quality: Advanced extraction technology ensures high purity and efficacy.
Global Certifications: Complies with international standards for safety and quality.
Custom Solutions: Tailored formulations, concentrations, and packaging options available.
Competitive Pricing: High-quality products at cost-effective prices.
Fast Delivery: Reliable logistics with global shipping options.
Acid Warrior Performance
pH Resilience: Thrives in pH 2.5-4.0 systems where other hydrocolloids fail.
Heat-Acid Stability: Maintains viscosity/gel structure in pasteurized acidic products.
Synergy Master: Boosts efficacy of pectin, xanthan, or gellan in complex blends.
Multifunctional Textural Genius
Foam Architect: Creates dense, long-lasting foam in beers, mousses, and lattes.
Emulsion Guardian: Stabilizes oil-in-water emulsions (e.g., dressings) at 0.1-0.5% usage.
Mouthfeel Enhancer: Imparts creamy, smooth texture without masking flavors.
Clean-Label Innovator
Non-GMO & Sustainable: Sourced from traceable seaweed farms; ECOCERT options available.
Process-Friendly: Cold-soluble - reduces energy costs versus heat-activated gums.
Regulatory Edge: Globally approved with Halal/Kosher compliance for diverse markets.
Q: How does PGA differ from regular sodium alginate?
A: PGA is chemically modified (esterified) with propylene glycol, making it soluble in acidic solutions (pH <4) and endowed with emulsifying/foam-stabilizing properties, unlike standard alginate.
Q: Is PGA a natural ingredient?
A: It's semi-synthetic. Derived from natural alginate, but modified for enhanced functionality. Compliant with clean-label demands in key markets.
Q: Why choose PGA for acidic beverages?
A: It remains stable and soluble below pH 4.0 - preventing syneresis or sedimentation in sodas, fruit juices, and flavored waters while enhancing mouthfeel.
Q: Can PGA replace synthetic emulsifiers?
A: Yes! It acts as a high-efficiency, plant-based emulsifier in dressings, sauces, and dairy alternatives, reducing reliance on mono/diglycerides or polysorbates.
Q: Does PGA affect flavor?
A: Neutral taste and odor - ideal for delicate formulations like craft beers or clear beverages where flavor integrity is critical.
Q: Is it safe for global use?
A: Approved as E445 in EU, GRAS in US (FDA 21 CFR 172.858), and permitted in China, Japan, and ASEAN. Halal/Kosher certifications available.
Q: How does PGA stabilize beer foam?
A: It binds to proteins/bitter compounds at the liquid-gas interface, creating smaller, denser bubbles that resist collapse - extending "head retention" by 30-50%.
Q: Can PGA be used in dairy?
A: Absolutely! Prevents whey separation in acidic dairy (yogurt drinks, kefir), stabilizes plant-based milks, and improves texture in low-fat ice cream.
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