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CAS 9005-37-2

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Propylene glycol alginate

Description:
Propylene glycol alginate (PGA) is a food-grade thickening and stabilizing agent derived from alginic acid, which is extracted from brown seaweed. It is characterized by its ability to form gels and emulsions, making it useful in various food applications, including sauces, dressings, and dairy products. PGA is soluble in both cold and hot water, and its viscosity can be influenced by pH and ionic strength, allowing for versatile use in different formulations. As a non-toxic and biodegradable substance, it is generally recognized as safe (GRAS) by regulatory agencies. Additionally, PGA exhibits excellent film-forming properties and can enhance the texture and mouthfeel of food products. Beyond the food industry, it is also utilized in pharmaceuticals and cosmetics for its stabilizing and thickening properties. Its chemical structure consists of propylene glycol units linked to alginate chains, contributing to its unique functional characteristics. Overall, propylene glycol alginate is valued for its multifunctionality and safety in various applications.
Formula:C3H8O2·xUnspecified
Synonyms:
  • 1,2-Propanediol alginate
  • 1,2-Propylene glycol alginate
  • AL 31 (alginate)
  • Al 31
  • Alginate de propyleneglycyle
  • Alginate, Propylene Glycol
  • Alginic acid ester with 1,2-propylene glycol
  • Alginic acid propylene glycol ester
  • Alginic acid, ester with 1,2-propanediol
  • Ccris 3654
  • See more synonyms
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Found 2 products.
  • Propylene Glycol Alginate

    CAS:
    Purity:98%
    Color and Shape:Solid
    Molecular weight:G/Mol

    Ref: IN-DA0039Y5

    5g
    56.00€
    25g
    124.00€
    100g
    258.00€
    250g
    528.00€
  • Propylene glycol alginate

    CAS:
    <p>Propylene glycol alginate is a reaction product of propylene oxide and alginic acid. At the 49th JECFA meeting (1997) it was resolved that the total dietary propylene glycol intake from all sources should be allocated an ADI of 0-25 mg/kg.  Applications include as a stabiliser in beer foam due to electrostatic interaction between carboxyl groups on the glycol alginate molecules and amino groups on the peptides in the bubble wall and in ice cream by emulsifying the fat.Esterification is greater then 80%Viscosity (1% aq solution): 200-300 mpa.s</p>
    Purity:Min. 95%
    Color and Shape:Powder

    Ref: 3D-YP58644

    500g
    215.00€