Jungbunzlauer has announced the launch of high acyl gellan gum under the brand name TayaGel. Gellan gum is a functional hydrocolloid, produced through controlled non-GMO fermentation using renewable feedstock. It is widely permitted as food additive used in a growing variety of both food and non-food products.
High acyl gellan gum is a stabiliser for various food products, most notably in dairy, dairy alternative and other beverages. Gellan creates a soft gel-like structure that helps stabilise suspended particles or droplets, with minimal impact on the mouthfeel. Gellan is therefore applicable for use in beverages that are prone to some form of sedimentation. This functionality can be extended to all kinds of water-based products that require stabilisation.
Available in two types – TayaGel HA and TayaGel HA-D – the former is a functional, general-purpose product while the latter features the same functionality and adds specific compatibility with dairy compounds.
The name TayaGel is a tribute to the production location of Jungbunzlauer’s gellan gum and xanthan gum in Austria. TayaGel is part of Jungbunzlauer’s product group Biogums, and is available through the company’s sales offices and representatives.