海藻酸丙二醇酯的主要特性及其在食品中的应用

Main Characteristics of Propylene Glycol Alginate and Its Application Status in Food

海藻酸丙二醇酯(PGA)具有优良的乳化性、增稠性、膨化性、耐酸性和稳定性等性能,是一种新型的乳化稳定剂,在食品中的应用日趋广泛。随着消费者对食品风味、品种的要求不断提高,PGA以其独特的性质和丰富的原料来源,被应用在各种食品当中。介绍了PGA的化学性质、分子结构特性以及物理特性,并对其在多种食品中的应用现状进行了综述,旨在为扩宽PGA的应用范围及深入研究其作用机理提供参考。

Propylene glycol alginate（ PGA）,which has performances of good emulsification,thickening,puffing,acid resistance and stability,is a new type of emulsifying stabilizer. Its application in food is becoming more and more widely. With the increasing requirements of the food flavor and variety of consumers,PGA has been applied in many kinds of food due to its unique nature and rich raw material source. This paper introduced the chemical properties,molecular structure and physical properties of the PGA,and reviewed the application status in various food,aiming at providing widening the application range of the PGA and providing the references for further study of its mechanism.