From here, we’d like to move to PGA which is propylene glycol alginate. This shows chemical structure and degree of esterification of PGA. Chemical structure of PGA is very similar to sodium alginate, but PGA has propylene glycol groups in carboxyl groups instead of sodium. What is great about PGA is that PGA has both hydrophilic sites and hydrophobic sites, which means it can be an emulsifier as well as surfactant. PGA is known to have high viscosity, being stable in acid and stable milk protein as thickener and stabilizer. PGA is also known that balance between hydrophilic and hydrophobic sites of PGA is very similar to wheat protein, resulting in great modifier of wheat flour foods. For your information, PGA is not esterified 100%, and there is an expression of degree of esterification, which means what percent of hydrogen in carboxyl group is replaced with propylene glycol group. Some of PGA has high D.E. that has low sodium,