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Home ＞ Sodium Alginate & PGA ＞ Binding and Molding of Meat

What is Sodium Alginate & PGA

Sodium alginate, the neutral salt form of alginic acid, is created when sodium ions bind to the carboxyl groups of the alginate polymer.It is soluble in water but it becomes insoluble at low pH or at high concentrations of calcium as alginic acid or calcium alginate are formed.
Propylene Glycol Alginate (PGA), it is made by esterification of the carboxyl groups in alginic acid. It does not gel with polyvalent cations and can be dissolved even in acidic foods, remains stable within a pH range of 3–5, resulting in thickening and stabilizing effects.

Binding and Molding of Meat

Binding and Molding of Meat

Binding and Molding of Meat
Alginate reacts with calcium to form a heat-resistant gel. This unique property allows it to effectively fill and tightly bond gaps between pieces of meat, creating a cohesive structure.
Unlike traditional meat-binding methods—such as enzymatic reactions involving transglutaminase (TG)—which are limited by substrate specificity, alginate offers broader compatibility. By physically filling the spaces between food pieces, it can bind diverse materials, including different types of meat, fish, vegetables, and more, without restrictions.
Key advantages of alginate gelation include:
  • No heating or cooling required: Ingredients can be bound and shaped in their raw state.
  • Heat stability: The gel remains intact during cooking, preventing disintegration and maintaining structural integrity.
  • Allergy-friendly: Unlike some binding agents, alginate contains no milk-derived proteins (e.g., casein), making it a safe choice for individuals with dairy allergies.
This versatility and functionality make alginate an exceptional binding agent for a wide range of culinary applications.

Note: Specific spec can be customized according to your detailed requirements.