The efficacy of propylene glycol alginate (PGA), a food additive, in controlling Haemaphysalis longicornis ticks

Wu, Yuheng; Gong, Zhenyu; Shen, Ye; Qi, Yunpeng; Li, Feng

doi:10.1016/j.ttbdis.2018.07.014

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…It enhances acid stability and prevents precipitation by calcium and other polyvalent metal ions in meals high in oil. It is a component in mayonnaise and salad dressings [134][135][136].…”

Section: Hydrocolloidsmentioning

confidence: 99%

Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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Food incorporates a diverse array of nutrients, some of which are deliberately added for functional purposes, while others occur naturally in certain food items. When these compounds are present in processed foods, they are categorized as “food additives.” Regulatory oversight stipulates that each food additive must demonstrate a beneficial and justifiable function to validate its inclusion. Food additives are commonly utilized to achieve desirable objectives, including improved food preservation, elevated nutritional value, augmentation of functional attributes, facilitation of processing, and heightened consumer appeal. Regulatory frameworks strictly prohibit the use of food additives to deceive consumers or conceal food damage or deterioration. Moreover, the application of food additives is proscribed in circumstances where cost-effective, high-quality production methods can yield equivalent outcomes. Furthermore, the burgeoning awareness of the health benefits offered by specific dietary constituents has led to the commercial introduction of a wide spectrum of innovative food additives. Notably, many food additives have natural counterparts, and the commercial production of novel compounds utilizing natural resources continues to expand. This chapter furnishes an integrated perspective on the functionalities of food additives, centering on an exploration of their function and chemical properties within the realm of food.

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“…It enhances acid stability and prevents precipitation by calcium and other polyvalent metal ions in meals high in oil. It is a component in mayonnaise and salad dressings [134][135][136].…”

Section: Hydrocolloidsmentioning

confidence: 99%

Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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“…For this reason, it is usually found in packaged consumables and household products. Because PG has numerous potentially useful properties for packaged foods, it is quite common to use it in food products designed for long shelf life (Wu et al, 2018;Zou et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Study on the preservative properties of glycol on food

et al. 2022

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Propylene glycol (PG) is a substance commonly used in many cosmetic products or as an additive in foods. Food officials in the United States and Europe have stated that oral consumption of this substance is generally safe. However, there is a lot of discussion about PG. Reports of PG poisoning are mostly related to inappropriate intravenous use or accidental overuse by children. Because of its low risk of food poisoning, it is recognized by the Food and Drug Administration (FDA) as a relatively safe substance as a food additive such as frozen desserts, ice cream and frozen foods. This article examines what is oral propylene glycol and why is it used? Also, in the current study, it was tried to answer this question: Is it dangerous for the body or not? It's found that while there have been incidents of intoxication from this material due to the usage of extremely high doses, it is not regarded a harmful or poisonous substance in general.

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Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

Wang

Tian

2020

Molecules

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Coconut oil-in-water emulsions were prepared using three polysaccharides: Dendrobium officinale polysaccharide (DOP), propylene glycol alginate (PGA), gum arabic (GA) and their polysaccharide complexes as emulsifiers. The effects of the ratio of the compounded polysaccharides on their apparent viscosity and interfacial activity were explored in this study. The average particle size, zeta potential, microstructure, rheological properties, and physical stability of the emulsions prepared with different compound-polysaccharides were studied. The results showed that mainly DOP contributed to the apparent viscosity of the compound-polysaccharide, while the interfacial activity and zeta potential were mainly influenced by PGA or GA. Emulsions prepared with compound-polysaccharides exhibited smaller average particle sizes, and microscopic observations showed smaller droplets and less droplet aggregation. In addition, the stability analysis of emulsions by a dispersion analyzer LUMiSizer showed that the emulsion prepared by compounding polysaccharides had better physical stability. Finally, all of the above experimental results showed that the emulsions prepared by PGA:DOP = 2:8 (total concentration = 1.5 wt%) and 2.0% GA + 1.5% DOP were the most stable.

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The efficacy of propylene glycol alginate (PGA), a food additive, in controlling Haemaphysalis longicornis ticks

Cited by 3 publications

References 8 publications

Functionality of Food Additives

Functionality of Food Additives

Study on the preservative properties of glycol on food

Stabilizing the Oil-in-Water Emulsions Using the Mixtures of Dendrobium Officinale Polysaccharides and Gum Arabic or Propylene Glycol Alginate

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