Propylene glycol alginate

Alginic acid, propylene glycol ester E405 hydroxypropyl alginate Kelcoloid Manucol ester. Pronova propane-1,2-diol alginate Protanal TIC Pretested. 

Propylene glycol alginate is a propylene glycol ester of alginic acid, a linear glycuronan polymer consisting of a mixture of (1-(1 4)-D-mannosyluronic acid and a-(1 4)-L-gulosyluronic acid residues. 

Solubility soluble in dilute organic acids and water, forming stable, viscous, colloidal solutions at pH 3. Depending upon the degree of esterification, propylene glycol alginate is also soluble in aqueous ethanol/water mixtures containing up to 60% w/w of ethanol (95%). 

Viscosity (dynamic) the viscosity of aqueous solutions depends upon the grade of material used. Typically, a 1% w/v aqueous solution has a viscosity of 20—400mPas (20 00 cP). Viscosity may vary depending upon concentration, pH, temperature, or the presence of metal ions. See also Sodium Alginate. 

Propylene glycol alginate is also used in cosmetics and food products. 

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Propylene glycol alginate is stable in acids. It is used to preserve the foamy head on beers. 

Propylene glycol alginate is not sensitive to mix acidity or calcium ions and is replacing sodium alginate for stabilization of ice cream 0.10 to 0.20% use is recommended. 

Most of the hydrocolloids listed for ice cream may be used in ices and sherbets. Gelatin is used a great deal. However, it makes overrun difficult to control and consequently it is used in conjunction with other hydrocolloids. A 225 Bloom gelatin is used at 0.4 to 0.5%. Sodium alginate is affected by acid and calcium salts and is not often used. Propylene glycol alginate is more resistant in this respect and is used at levels of 0.15 to 0.25%. Carrageenin is used in many blends. 

Cellulose gum, Irish moss extract, and propylene glycol alginate are the hydrocolloids most of en used in this application at levels of between 0.25 and 1%, depending on the fruit-sugar ratio and the type of fruit. 

Plant seed polysaccharides — Guar — Locust bean — Psyllium — Tamarmid — Quince Other derivatives — modified starch — low-methyl pectin — propylene glycol alginate... 

The viscosity of alginate solutions is independent of pH in the range 5—10, but below pH 4.5, the viscosity increases until the pH reaches 3 when insoluble alginic acid precipitates. Propylene glycol alginate is soluble and stable at pH 2—3 but not above 6.5. 

The effect of heat on the polysaccharide-water interaction in several dispersions and suspensions was studied by comparative viscometry and rheometry (Tables I-IV). The polysaccharides were the purest manufacturers grade laboratory washed and dried before dispersion. The dispersion concentrations were below c to accommodate capillary viscometry, and the suspension concentrations were above c to accommodate rheometry. It is seen in Tables I and II that the cellulose derivatives made the most stable dispersions and the propylene glycol alginate made the least. Dispersions of the neutral polysaccharides were more stable than those of the ionic polysaccharides. From Tables III and IV, it can be argued that suspensions benefit... 

Note Oxidation of Propylene Glycol Alginate yields formaldehyde and acetaldehyde. 

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