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EAST CHEMSOURCES LIMITEDPGA-propylene glycol alginate//www.lookchem.com/300w/\2012-10\e377e203-4bff-41be-8415-d5383b3d5240.gif
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PGA-propylene glycol alginate CAS NO.9005-37-2

Min.Order Quantity:
1 Metric Ton
Purity:
99%min
Port:
QINGDAO
Payment Terms:
L/C,T/T

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Product Details

Keywords

  • PGA
  • propylene glycol alginate
  • propyleneglycol alginate

Quick Details

  • ProName: PGA-propylene glycol alginate
  • CasNo: 9005-37-2
  • Molecular Formula: (C9H14O7)n
  • Appearance: White to off-white powder
  • Application: 1, in the food industry as a thickener...
  • DeliveryTime: 3 days
  • PackAge: 25kg per bag
  • Port: QINGDAO
  • ProductionCapacity: 1000 Metric Ton/Month
  • Purity: 99%min
  • Storage: Store in a cool, dry, well ventilated ...
  • LimitNum: 1 Metric Ton

Superiority

Propylene glycol alginate, also known as propylene glycol alginate (PGA), is made from the deep processing of alginic acid extracted from natural algae. Compared with alginate, it has stronger acid and salt tolerance and is an excellent marine food additives.

Details

Product Description

Propylene Glycol Alginate is an ester of alginic acid, which is derived from kelp. It is white to yellowish brown filamentous, grainy, and can be in both granular and powdered forms.

PGA is known as an emulsifier, stabilizer, and thickener used in food industry.

ITEMS STANDARD
Appearance White to off-white powder
Viscosity (1%, mPa.s) As per need
Particle size 95% pass 80 mesh
Degree of esterification (%) ≥ 80
Loss on drying (105℃, 4h, %) ≤15
pH (1%) 3.0- 4.5
Total propylene glycol (%) 15- 45
Free propylene glycol (%) ≤15
Ash insolubles (%) ≤1
Arsenic (As) ≤3 mg/kg
Lead (Pb) ≤5 mg/kg
Mercury (Hg) ≤1 mg/kg
Cadmium(Cd) ≤1 mg/kg
Heavy metals (as Pb) ≤20 mg/kg
Total plate count (cfu/g) ≤ 5000
Yeast & mould (cfu/g) ≤ 500

Application:

1, in the food industry as a thickener, emulsifier and stabilizer used.
2, propylene glycol alginate with a strong acid, can be applied to pH3-5 acidic environment.
3, propylene glycol alginate has good foaming and emulsifying capacity. Widely used in yogurt products, condiments

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