Vegetable gelatin- Algin for food additive

Vegetable gelatin- Algin 1.Viscosity:50-1200mpa.s 2.water solulable and gel 3.thickening agent, emulsifier and stabilizer

Vegetable gelatin- Algin

Other name:  Propylene glycol alginate (PGA) :

white powder and it is easy to dissolved in water and its water solution become gel

 

Propylence glycol alginate(abbreviated as PGA),is derived from alginic acid which is extracted from natural seaweed.It is in the from of white of flaxen powder.Aqueous solution is viscous colloid.Compared with alginate,it has better resistance against acid and salts.And PGA is a good seaweed based food additive which has excellent performance.  

ROPYLENE GLYCOL ALGINATE QUALITY STANDARD:

 

ITEM	STANDARD	RESULTS
Appearance	White to off-white powder	Conforms
Viscosity (1%, mPa.s)	As per need	450
Particle size	95% pass 80 mesh	Conforms
Degree of esterification (%)	≥ 80	86.63
loss on drying (105°C, 4h, %)	≤20	14.7
Total propylene glycol (%)	15- 45	Pass
Free propylene glycol (%)	≤15	Pass
Ash insolubles (%)	≤1	0.23
Arsenic (As)	≤3 mg/kg	<3 mg/kg
Lead (Pb)	≤5 mg/kg	<5 mg/kg
Mercury (Hg)	≤1 mg/kg	<1 mg/kg
Cadmium(Cd)	≤1 mg/kg	<1 mg/kg
Heavy metals (as Pb)	≤20 mg/kg	<20 mg/kg
Total plate count (cfu/g)	≤ 5000	Conforms
Yeast & mould (cfu/g)	≤ 500	Conforms
Salmonella spp./ 10g	Negative	Negative
E. Coli/ 5g	Negative	Negative

 

 MAIN APPLICATIONS1, In food insustry,used as thickener,emulsifier and stabilizer.

2, PGA has good acid-proof property,can be used in conditions with PH at 3-5.

3,PGA has strong frothing and emulsifying ability.Widely used as a stabilizer for yoghurt,flavoring and beer foam.

 

 

 

Vegetable gelatin- Algin for food additive