It has various functions such as thickening, suspending, emulsifying and stabilizing. In beverage production, it is mainly used as a thickener for pulp-type fruit juice drinks, an emulsion stabilizer for protein drinks, and a stabilizer for yogurt drinks. The dosage is generally 0.1% -0.5%. Propylene glycol alginate (PGA): PGA is a light yellow, slightly aromatic powder, easily soluble in water. The general dosage is 1%. The viscosity is high when the concentration is high, and the viscosity decreases when the temperature increases. In the range of pH 3-4, the viscosity increases as the pH decreases. It is most stable around pH3, hydrolysis occurs above pH7, and the viscosity decreases significantly. PGA is stable at about 60 ° C, and the viscosity decreases when the temperature increases again. However, the change during heating only showed a decrease in the degree of polymerization, no hydrolysis of the ester bond was observed, and it was relatively stable even in an acidic solution with a pH of 3.1 at 90 ° C.
Scope of use: PGA has propylene glycol group, high lipophilicity, so it has strong emulsification. At the same time, due to its low degree of esterification, its properties are similar to sodium alginate. It is mainly used as an emulsion stabilizer in the production of beverages. It produces viscosity in the continuous phase and improves Emulsion stability.
In addition, when used alone or in combination with other thickeners, it can be used as a thickener for acidic beverages, which can obtain good rheological properties, so that solid components can be well suspended in fruit juices, and improve the stability of pulp-type beverages. It can also be used as a stabilizer for fruit juice beverages, yogurt drinks and emulsion stabilizers for emulsified flavors. The general dosage of PGA is 0.1% -0.5%. The daily intake (ADI) specified by the FAO / WHO Special Committee on Food Additives is 25 mg / kg body weight, and the prescribed usage standard is 1% or less.
