Category: emulsifiers, flavoring adjuvants, stabilizers, thickeners
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Organoleptic Properties:
Odor Strength: | none |
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Odor Description: at 100.00 %. | bland |
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Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
BOC Sciences |
For experimental / research use only. |
Propylene Glycol Alginate
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Foodchem International |
Propylene Glycol Alginate
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IRO Alginate Industry |
Propylene Glycol Alginate
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Penta International |
PROPYLENE GLYCOL ALGINATE FCC
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Penta International |
PROPYLENE GLYCOL ALGINATE HIGH VISCOSITY
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Penta International |
PROPYLENE GLYCOL ALGINATE LOW VISCOSITY
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Penta International |
PROPYLENE GLYCOL ALGINATE NF GRADE
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TIC Gums |
Saladizer® MAX
Flavor: characteristic Saladizer® Max is a patented hydrocolloid technology designed to improve textural attributes while providing superior emulsification in full fat, reduced fat, and fat free dressings, sauces, and dips. The inclusion of Saladizer® Max does not have a significant impact on viscosity; for applications that require more viscosity, consider adding Saladizer® FB-50 or Ticaxan® Xanthan. |
Universal Preserv-A-Chem Inc. |
PROPYLENE GLYCOL ALGINATE
Odor: characteristic Use: PGA has special functions in emulsifying, stabilizing, thickening and decentralizing, which allow it to be widely used in juice, beer, salad dressing, emulsified essence, acidic protein drinks, cosmetic, condiments, etc. It is also the most efficient and commonly used beer foam stablizer worldwide with its use well understood and documented. PGA beer foam stablizer has the highest level of esterification availabale on the market, giving superior head retention and greater protection against foam collapse caused by foam-negative contaminants. |
Safety Information:
European information : |
Most important hazard(s): | None - None found. |
S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
oral-rat LD50 7200 mg/kg Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.
oral-mouse LD50 7800 mg/kg Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.
oral-rabbit LD50 7600 mg/kg Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.
oral-hamster LD50 7000 mg/kg Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | emulsifiers, flavoring adjuvants, stabilizers, thickeners |
Recommendation for propylene glycol alginate usage levels up to: | | not for fragrance use.
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Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 3 |
Click here to view publication 3 |
| average usual ppm | average maximum ppm |
baked goods: | - | - |
beverages(nonalcoholic): | - | 200.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | 1000.00000 | 50000.00000 |
confectionery froastings: | - | 150.00000 |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | 800.00000 | 2100.00000 |
fruit ices: | 800.00000 | 2100.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | - |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
European Food Safety Authority (EFSA) reference(s): |
Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive View page or View pdf |
Chemical Carcinogenesis Research Information System: | Search |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 9005-37-2 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 1 |
Chemidplus: | 0009005372 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
| binding agents | |
| viscosity controlling agents | |
Occurrence (nature, food, other): note
Synonyms:
| alginic acid ester with 1,2-propane diol | | hydroxypropyl alginate | | kelcoloid | | manucol ester e/rep | 1,2- | propane diol alginate | | propane-1,2-diol alginate | | propylene alginate | 1,2- | propylene glycol alginate | | propylene glycol alginate high viscosity | | propylene glycol alginate low viscosity | | propyleneglycol alginate |
Articles:
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