Propylene Glycol Alginate
Thickeners
Emulsifiers
9005-37-2
E405
Ester of alginic acid (C₆H₇O₆₋ₓ(C₃H₆O₂)ₓ)n
$17.17 ~ $25.76
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Propylene Glycol Alginate?
Propylene Glycol Alginate is a thickening and stabilizing agent derived from brown seaweed, primarily used to maintain emulsions and improve texture in acidic foods and beverages, such as salad dressings and fruit preparations.
How is Propylene Glycol Alginate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Source and prepare high-purity alginic acid, which is extracted from brown seaweed, into a fibrous or powdered form. | Control Point: Purity, viscosity, and moisture content of the incoming alginic acid. Must meet food-grade specifications before use. |
| 2 | Esterification Reaction | Suspend alginic acid in an alcohol medium and react it with propylene oxide under controlled pressure in an agitated reactor. This is the core esterification step. | Control Point: Precise control of reactor temperature, pressure, and reaction time is critical. The molar ratio of reactants determines the final Degree of Esterification (DE), a key product parameter. |
| 3 | Neutralization & Purification | Neutralize the product with a food-grade base (e.g., sodium carbonate) and then wash with an alcohol-water mixture to remove unreacted materials and impurities. | Control Point: Monitor the pH level to ensure product stability (typically pH 3.5 - 4.5). Washing efficiency is verified to ensure residual impurities are below strict food-grade limits. |
| 4 | Drying | Reduce the moisture content of the purified PGA using a controlled drying process, such as a fluid bed dryer, without degrading the polymer. | Control Point: Drying temperature and duration are managed to prevent thermal degradation or discoloration. The final moisture content (e.g., <20%) is a critical quality specification. |
| 5 | Milling & Sieving | Mill the dried Propylene Glycol Alginate into a powder and then sieve it to achieve a uniform and specified particle size distribution. | Control Point: Particle size analysis ensures the product meets solubility and performance requirements (e.g., 95% passing 80 mesh). Equipment must be clean to prevent cross-contamination. |
| 6 | Blending & Final Quality Control | Blend different production batches to ensure lot-to-lot consistency. A final representative sample is taken for comprehensive quality control analysis. | Control Point: Final lab tests confirm Degree of Esterification, viscosity, purity (heavy metals), and microbiological safety. Product must meet all specifications before release. |
| 7 | Packaging | Weigh and pack the finished PGA powder into sealed, food-grade, moisture-proof bags or containers in a controlled environment. | Control Point: Packaging must be properly sealed to protect against moisture and contamination. Labels must be accurate, including batch number, expiry date, and storage conditions. |
Technical Specifications
| CAS Number | 9005-37-2 |
| Chemical Formula | Ester of alginic acid (C₆H₇O₆₋ₓ(C₃H₆O₂)ₓ)n |
| Solubility | Soluble in water; insoluble in ethanol, ether; stable in acidic solutions (pH 3–5) |
| Storage Conditions | Store in cool (2–25 °C), dry, sealed, light‑protected |
| Shelf Life | 36 Months |
Applications & Usage
Common Applications:
Salad dressings
ice cream
yogurt
beer
acidic beverages
sauces
gravies
puddings
condiments
Mechanism of action:
| Parameter | Propylene Glycol Alginate |
|---|---|
| Functional Category | Emulsifier; Stabilizer; Thickener; Foaming Agent |
| Key Ingredients | Propylene Glycol Alginate (E405) |
| Mechanism of Action | Esterification of alginic acid with propylene glycol creates an amphiphilic molecule with both hydrophilic carboxyl groups and lipophilic ester groups. This structure allows it to adsorb at oil-water interfaces, reducing interfacial tension and forming a steric barrier to prevent coalescence of oil droplets. In acidic systems (pH 3-4), where traditional alginates would precipitate, PGA remains soluble and functional, hydrating to increase viscosity and stabilize emulsions, suspensions, and foams. |
| Application Effect in Product | Prevents separation in acidic salad dressings and sauces; stabilizes the foam head (lacing) in beer; provides a smooth, creamy mouthfeel in dairy products and fruit preparations; thickens beverages without causing precipitation; prevents ice crystal growth in frozen desserts. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Propylene Glycol Alginate | Modified Polysaccharide | Ester of alginic acid; stable in acidic conditions (pH 3-5); acts as emulsifier and foam stabilizer. | Excellent stability in low-pH systems where other gums fail; provides creamy mouthfeel; superior foam retention. | More expensive than many hydrocolloids; sensitive to high concentrations of divalent cations like calcium. | Acidic beverages, salad dressings, sauces, beer foam stabilization. | For emulsifying and stabilizing in highly acidic applications, or when superior foam retention is critical. |
| Xanthan Gum | Microbial Polysaccharide | High viscosity at low concentration; stable over a very wide pH and temperature range; shear-thinning rheology. | Extremely versatile and stable in most food systems; excellent for suspending solids. | Can create a slimy texture if overused; weaker emulsifying properties compared to PGA. | Salad dressings, sauces, gluten-free baking, beverages needing particle suspension. | When a reliable, all-purpose thickener and stabilizer is needed for a wide variety of conditions. |
| Carboxymethyl Cellulose (CMC) | Modified Cellulose | Forms clear solutions; good water-binding properties; inhibits ice crystal growth. | Cost-effective; provides viscosity without imparting a gummy texture; clean flavor profile. | Loses viscosity significantly at pH below 4; not an effective emulsifier. | Ice cream, bakery glazes, low-fat spreads, beverages. | For cost-sensitive applications requiring viscosity and moisture control in near-neutral pH systems. |
| Pectin | Plant-derived Polysaccharide | Gels in the presence of sugar/acid (HM) or calcium (LM); stabilizes proteins in acid. | Excellent at stabilizing proteins in acidified dairy drinks; provides clean mouthfeel; "clean label" appeal. | Functionality is highly dependent on specific conditions (pH, sugar, calcium); less versatile as a general thickener. | Jams, jellies, fruit preparations, yogurt drinks, acidified protein beverages. | For gelling fruit products or specifically for stabilizing proteins in acidic dairy applications. |
| Guar Gum | Plant-derived Polysaccharide | Builds high viscosity in cold water; effective at very low concentrations. | Very high thickening efficiency for its cost; synergistic with other gums like xanthan. | Can have a "beany" off-flavor; texture can be perceived as slimy; less stable at pH extremes. | Dairy products, soups, sauces, gravies, baked goods. | For achieving high viscosity economically in applications where flavor and texture are less critical. |
Technical Documents
Available Documentation
COA, Technical Spec Sheet, MSDS
Safety Data Sheet (SDS)
Provided with shipment
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications