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Propylene glycol alginate properties

Liguori, C. A. (1985). The relationship between the viscoelastic properties and the structure of sodium alginate and propylene glycol alginate, M. S. Thesis, Rutgers University, New Brunswick, NJ. [Pg.66]

Chem. Descrip. Propylene glycol alginate FCC standardized with dextrose Uses Emulsifier and stabilizer for salad dressings, meat and flavor sauces, milk shakes, fountain syrups, and fruit Juices Properties Wh. to yish. powd., flavorless > 95% through 80 mesh vise. 1000-1500 cps (2%) pH 3.64.3 Propymuls Range [Cognis]... [Pg.890]

Chem. Descrip. Blend of tragacanlh, guar, and xanthan gums Uses Stabilizer, emulsifier in foods Features Replacement for propylene glycol alginate Regutatory Kosher Properties Powd. sol. in cold water TIC Pretested Gum Arabic 1 Powder [TIC Gums]... [Pg.1158]

Chem. Descrip. Propylene glycol alginate blend Uses Emulsifier, thickener, stabilizer used for sherbets, soft-serve mixes, dispensed milk shakes, ice cream, sour cream and dips Properties 14 mesh milk-sol. vise. 300 cps (2%) pH 7.0 SI-15T [Nikko Chems. Co. Ltd]... [Pg.1818]

See other pages where Propylene glycol alginate properties is mentioned: [Pg.767]    [Pg.767]    [Pg.434]    [Pg.432]    [Pg.434]    [Pg.2169]    [Pg.1522]    [Pg.56]    [Pg.68]    [Pg.71]    [Pg.298]    [Pg.100]    [Pg.605]    [Pg.284]    [Pg.369]    [Pg.56]    [Pg.432]    [Pg.487]    [Pg.487]    [Pg.336]    [Pg.570]    [Pg.294]    [Pg.96]   
See also in sourсe #XX -- [ Pg.16 ]



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