Propylene Glycol Alginate: Uses and Safety – Supplier Guidance

Palmitoyl pentapeptide
Palmitoyl Pentapeptide: Anti-Aging & Safety – Guide by Supplier
20/05/2022
TDI Chemical
Best TDI Chemical (Explanation + Products) – Supplier Guide
25/05/2022

Propylene glycol alginate CAS 9005-37-2 is a compound used as a food additive. It has the ability to absorb water, so it is suitable for many foods. It is used in various foods and beverages around the world.

However, many people are not very clear about the chemical properties of propyleneglycol alginate. Read on, it will help you.

Get One-Stop Solution from This Page

What is Propylene Glycol Alginate? Is It Natural?

This is the first part of the article. It covers the construction and physical and chemical properties of propyleneglycol alginate, a compound used in food packaging:

Propylene glycol alginate is abbreviated as PGA, which belongs to alginate esters. A part of the carboxyl groups of alginic acid is esterified by propylene glycol (more than 90%), and the remaining 10% of the carboxyl groups are in a free state or neutralized by alkali. It is made by deep processing of alginic acid extracted from natural seaweed.

Appearance is white or yellowish-white powder, almost odorless or slightly aromatic, tasteless, hygroscopic, easily soluble in cold or warm water to form a viscous colloidal solution. Insoluble in methanol, ethanol, benzene and other organic solvents.

It has a good protein stabilization effect under acidic conditions, and also has a unique foam stabilization effect. However, if this product is stored at a higher temperature for a long time, it will gradually become an insoluble substance.

Propylene glycol alginate

Propylene glycol alginate is a natural product that has been used as a food additive for decades. Widely used in food industry, pharmaceuticals and cosmetics.

What is Propylene Glycol Alginate Used In?

Propylene glycol alginate is a food additive used as an emulsifier, thickener and stabilizer in many foods. It has been widely used in the food industry for decades, but its use has increased over the past few years.

It can be found in many different products such as sauces, soups and salad dressings. Propyleneglycol alginate is also used as an ingredient in the production of dairy products such as butter and cheese, which are often made from animal milk or cream.

It can be used in cream condiments to help emulsify fat and dissipate flavor at a dosage of 0.8%. It can also be used in the seasoning of meat products, the dosage is 0.5%, and the dosage in frozen fruit filling is 1% (the dosage of the product needs to be determined according to the actual production).

In addition to colloidal properties, because of the propylene glycol group in the molecule, it has high lipophilicity and good emulsifying stability. It is commonly used in foods with low pH range such as lactic acid drinks and fruit juice drinks.

Propylene glycol alginate can be used in cold drinks, medicine and other products, and has the functions of emulsifying, thickening and stabilizing, and is an excellent organic health care product.

Is Propylene Glycol Alginate Safe for The Body As an Additive?

Propylene glycol alginate is a food additive used in many products. Also used as an ingredient in medicines and cosmetics. Its products have been used in the food and cosmetic industries for over 100 years. It can be used in a variety of foods such as soups, sauces and salads.

Propyleneglycol alginate

So far, propylene glycol alginate is a safe substance and has no toxic effect on human body. However, there are concerns about its safety.

The following table shows the most common side effects of propyleneglycol alginate:

  1. It is a non-toxic compound, but certain side effects, such as skin irritation, vomiting and diarrhea, may occur when consumed.
  2. Some medicines can cause health complications and other adverse effects on the body.
  3. Pregnant or nursing mothers should not take it because it can adversely affect the growth and development of the baby.
  4. It may cause an allergic reaction in some sensitive individuals.

Is Propyleneglycol Alginate the Same As Propylene Glycol?

Propylene glycol alginate is a food additive. It is used as a thickener in many products, and its main purpose is to maintain the viscosity of foods, including ice cream and salad dressings. It has very similar properties to propylene glycol, but has different taste and odor properties than propylene glycol.

Propylene glycol is the most common alginate ingredient in food and beverages.

The main difference between propyleneglycol alginate and propylene glycol is the composition of the polymer. Alginate is a natural product, while propylene glycol is a synthetic polymer.

Propyleneglycol alginate helps make foods more nutritious, creamier and less greasy.

However, the use of propyleneglycol alginate in food and beverage products has increased over the years. The main reasons for this increase are its safety and ease of processing and manufacturing.

It is not only safe, but effective in reducing the risk of upset stomach, bloating, and gas formation when in contact with gastric juices. It also helps improve digestion by acting on gastric secretions, preventing them from clotting.

The Development History of Propylene Glycol Alginate

Propylene glycol alginate is a food additive that is used as an emulsifier and thickener in many foods. It has been in use for over 100 years.

The application of propyleneglycol alginate as food additive is very old. It was first mentioned in 1866 by the chemist and chemist-in-chief at the German chemical company, Hoechst AG, Dr Wilhelm Künzler. He was trying to find a way to prevent spoilage of meat products by bacteria.

Propylene glycol alginate was first used commercially in 1883 and it soon became very popular as an emulsifier and thickener for foods like milk, butter and ice cream.

In the late 19th century, propyleneglycol alginate was used by manufacturers as a food additive. In 1891, this manufacturer was awarded the Nobel Prize for Chemistry for pioneering research into the chemical structure of water and its affects on things like water-soluble salts. He was credited with the development of gelatine which is used in today’s milk chocolate candies.

Our Factory Equipment

References:

Related Products