Dairy products, from yogurts to ice creams and milk-based drinks, rely heavily on hydrocolloids to achieve their desirable textures and prevent separation. Propylene Glycol Alginate (PGA), a versatile food additive derived from seaweed, offers unique benefits that make it a preferred choice for many dairy applications.

PGA's key advantage in dairy products lies in its ability to act as a stabilizer and thickener without gelling in the presence of calcium ions, which are abundant in dairy. Unlike some other alginates, PGA does not readily form calcium alginate gels, allowing it to provide smooth viscosity and prevent syneresis (whey separation) in products like yogurt and sour cream. This leads to a creamier texture and a more appealing product appearance.

In ice cream and frozen desserts, PGA contributes to a smoother mouthfeel by inhibiting ice crystal formation during freezing and storage. This results in a more pleasant eating experience and extended product quality.

Moreover, PGA's emulsifying properties are invaluable in dairy beverages and plant-based milk alternatives. It helps to keep fats and liquids uniformly dispersed, preventing separation and ensuring a homogenous product. This is crucial for products that undergo different processing conditions or are stored for extended periods.

For dairy manufacturers seeking to improve their product formulations, sourcing high-quality PGA is essential. NINGBO INNO PHARMCHEM CO.,LTD., as a prominent manufacturer in China, supplies premium PGA designed for optimal performance in dairy applications. Whether you need to enhance creaminess, improve stability, or prevent syneresis, our PGA can be a key ingredient in achieving your product goals. If you are looking to buy Propylene Glycol Alginate, consider our reliable and high-quality offerings.