There’s something about getting just the right mouthfeel that can make or break a dairy-based beverage. Propylene Glycol Alginate (PGA) is traditionally used in the beer making process to stabilize a foamy head, but that barely taps its powerful emulsification properties. This week Scott and Janie explore PGA’s superior suspension properties and creamy taste. Watch as we demo a homemade Irish cream, and then turn said Irish cream into a scrumptious tres leches cake… on this week’s WTF