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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.

Bakery

Bakery

FOR BAKERY APPLICATION
Sodium Alginate improves the physical properties of bread dough. By simply mixing wheat flour with 0.1 to 0.2% sodium alginate, the water retention of the dough is improved, by acting on the protein in the flour to strengthen the structure of the dough. After baking, the volume of the bread increases and creates a crush-resistant bread.

Water Content Increase
By adding 0.1 to 0.2% of alginate to flour, the amount of water added to the dough can be increased by 3 to 5%. If the amount of water added is increased without using alginate, the dough becomes sticky making it difficult to produce bread. However, by adding alginate, the dough does not become sticky and produces a dough with good stretch.
In addition, bread with a large amount of added water tends to collapse after baking but adding alginate increases elasticity, resulting in a well-shaped bread which is hard to collapse.

Volume Increase
When baking dough enriched with alginate and extra water, the bread expands more than conventional loaves. The added elasticity allows it to rise evenly from the base, resulting in a significantly larger final volume.

Heat Resistance
When refrigerated or frozen bread or donuts are reheated, they often develop wrinkles or a soggy surface. However, bread containing alginate retains a soft and springy texture even after microwave heating. This innovation enables the commercialization of microwaveable bread products—such as hot dogs and hamburgers—that stay firm and appetizing after reheating.

Oil Absorption Reduction
Adding sodium alginate to donut dough reduces oil retention after frying. This helps maintain texture, prevents greasiness, and lowers both oil absorption during cooking and overall oil consumption.

Prevention of syneresis
When moisture from fillings like jam, fruit, or curry seeps into wrapped bread products, it can make the bread excessively soggy or create holes. Sodium alginate helps by gelling this moisture from the fillings, preventing it from migrating into the dough.

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