Additives that have their uniqueness in food — Propylene Glycol Alginate

Propylene glycol alginate is also known as propylene glycol alginate, propylene glycol alginate, propylene glycol alginate, and propylene glycol alginate (abbreviated as PGA). Alginate is used as a food additive in food because of its unique colloidal properties and thickening, stability, emulsifying, suspending, film-forming and ability to form a gel, and its derivatives PGA and seaweed Compared with acid, it has many advantages, and its application in food has its own uniqueness.

1. Application of PGA in yogurt

In order to ensure the stability of yogurt and keep it in a special acidic environment and morphological structure, it is necessary to add appropriate stabilizers. Stabilizers mainly play two roles in yoghurt to retain water and improve the viscosity stability of the product. Through the study of the sensory quality and stability of the stirred orange juice yogurt, the best process points and the applicable PGA compound stabilizer formulation were determined.

2. Application of PGA in milk drinks

In order to make the beverage form a uniform, stable and viscous liquid, some substances need to be added to the beverage, and the role of the milk beverage stabilizer is exactly the same. The single-factor test was used to determine the most suitable amount of propylene glycol alginate in yoghurt drinks, and the orthogonal test was used to determine the best formula of compounded emulsion stabilizers for formulated yoghurt drinks.

3. Application of PGA in fruit juice drinks

Juice drink is a juice product obtained by using fruit as a raw material through physical methods such as pressing, centrifugation, and extraction. In industrial production, stabilizers need to be added to ensure the stability of the beverage system and improve the taste.

4. Application of PGA in beer

Beer foam is an important indicator of beer quality. In order to improve the performance of beer foam, the effects of various food additives on the performance of beer foam were studied. Among them, propylene glycol alginate is a good foam modifier. Studies have shown that PGA can significantly improve the foam holding power, the foam becomes more white and delicate, and the cup hanging lasts longer. Even if it encounters grease or sterilization washing residue, it can resist cracking. No odor and no effect on the shelf life of the finished wine.

5. Application of PGA in noodle products

The effect of PGA on the flour flour quality was measured by a flour quality analyzer. It was found that PGA has a significant effect on noodle quality improvement, and the optimal amount of noodles added to noodles is 0.3%.