海藻酸丙二醇酯(PGA)
Propyleneglycol alginate
CAS: 9005-37-2
Molecular Formula: (C9H14O7）n
海藻酸丙二醇酯(PGA) - Names and Identifiers
海藻酸丙二醇酯(PGA) - Physico-chemical Properties
| Molecular Formula | (C9H14O7）n |
| Density | 1.2096 (rough estimate) |
| Boling Point | 886.32°C (rough estimate) |
| Appearance | Powder |
| Storage Condition | Room Temprature |
| Refractive Index | 1.704 |
| Physical and Chemical Properties | White to pale yellow fibrous powder or coarse powder. Almost odorless and tasteless. Dissolved in water to form a viscous colloidal solution. Dissolved in dilute organic acid solution, and dissolved in ethanol aqueous solution with concentration below 60% according to the degree of esterification. |
| Use | Use stabilizer; Thickener; Emulsifier; Foaming agent; Spice extraction solvent. In addition to having colloidal properties, because of the propylene glycol group in the molecule, it is lipophilic and has good emulsion stability. Commonly used in lactic acid beverages, fruit drinks and other low pH range of food. |
海藻酸丙二醇酯(PGA) - Reference
| Reference Show more | 1. Li Yujie, Xiangdong, Wang Bo, et al. Emulsion-stable oil-in-water emulsion of propylene glycol alginate and xanthan gum [J]. Food industry, 2019(6). 2. [IF = 9.147] Xinyu Zhang et al."Enhancing the resistance of pharmaceutical to environmental stress by constructing ovalbumin-propylene novel configurations."Food Hydrocolloid. 2021 Sep;118:106668 3. [IF=6.475] Luhui Wang et al."The presence of propylene glycol alginate increased the stability and intestine-targeted delivery potential of carboxymethyl starch-stabilized emulsions."FOOD RESEARCH INTERNATIONAL. 2022 Jul;157:111387 |
海藻酸丙二醇酯(PGA) - Application of propylene glycol alginate in brown milk beverage
from Baidu library
Author:
Summary:
Propylene Glycol Alginate,PGA) is made by deep processing of alginic acid extracted from natural seaweed. Its molecular structure has both hydrophilic and lipophilic groups, and it itself is a product with a pH value of 3~4. Therefore, compared with alginate, PGA has stronger emulsification, stability and acid resistance, and has a good improvement effect when applied in acidic brown milk drinks.
keywords:
Year:
2017
Last Update：2024-01-02 23:10:35
海藻酸丙二醇酯(PGA) - Effect of propylene glycol alginate (PGA) on the structure of coagulated yoghurt
From Wanfang
Author:
Wei Xiaoying ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(9 fb2ad1b1fcfca70) author:(Li Quanyang)" target = "_blank"> Li Quanyang ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(d70b04bec2d64dde) author:(Zhao Hongling)" target = "_blank">,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(e5075b52c4173f7a) author:(Zhao Zhengtao)" target = "_blank"> Zhao Zhengtao
Summary:
Different amounts of propylene glycol alginate (PGA) were added to the raw milk for fermentation, and its characteristics were tested. The results show that after adding PGA, the viscosity of yoghurt increases significantly and forms a thixotropic ring, which is a kind of thixotropic fluid. Among them, the thixotropic ring area with PGA addition of 0.20% is the largest, which is 20 431.43. The change curve of the apparent viscosity of yoghurt with shear time conforms to the change rule of power function y = kx-n, R2 = 0.975 3; Experiments show that different addition amounts of PGA can affect the structure of yoghurt to varying degrees, and the addition amount of 0.20% has the best effect: at this time, the water holding capacity of the sample rises by 10.9%? The amount of whey precipitation decreased by 26.0%, and the hardness was 8g.
keywords:
yoghurt; Propylene alginate; PGA; Rheological properties; Texture
DOI:
CNKI:SUN:SPFX. 0.2009-02-066
cited:
Year:
2009
Last Update：2023-08-16 22:23:51
海藻酸丙二醇酯(PGA) - Natural clouding agent-seaweed polysaccharide derivative propylene glycol alginate
From HowNet
Author:
Qin Yimin ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(1 a6d7ec3e94c0498) author:(Zhang national defense)" target = "_blank"> Zhang national defense ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(f3664914e971e820) author:(Wang Xiaomei)" target = "_blank">>
Summary:
Clouding agent, also known as turbidity agent, is an emulsion stabilizer. Its function is to emulsify, thicken and stabilize the solution, so that the water and oil solution that is not easy to melt can form a colloidal dispersion with uniform mixing, which can prevent precipitation and increase the taste. Since propylene glycol alginate contains hydrophilic and lipophilic groups, it can be added to beverages and foods to emulsify and thicken. It is a natural clouding agent. It is used in sports beverages and various fruit juice beverages., Probiotics, lactic acid bacteria beverages, jelly and other foods have good application value.
keywords:
functional food; clouding agent; emulsifier; thickener
DOI:
CNKI:SUN:SSPJ. 0.2012-03-064
cited:
Year:
2012
Last Update：2023-08-16 22:23:51
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View History
海藻酸丙二醇酯(PGA)
阿法替尼环合杂质L
酪氨酸激酶抑制剂
2-丁基正辛醇
3-氟-4-羟基苯乙酸
Irinotecan Impurity 23
SODIUM CARBONATE, SESQUIOXIDE DIHYDRATE
3AMINO-2-HYDROXYPROPYLAMINE
四八烷氧基硅烷
2-丁基-5-甲磺酰胺基-苯并呋喃
阿法替尼环合杂质L
酪氨酸激酶抑制剂
2-丁基正辛醇
3-氟-4-羟基苯乙酸
Irinotecan Impurity 23
SODIUM CARBONATE, SESQUIOXIDE DIHYDRATE
3AMINO-2-HYDROXYPROPYLAMINE
四八烷氧基硅烷
2-丁基-5-甲磺酰胺基-苯并呋喃