TayaGel® Gellan Gum / Biogums
TayaGel® is Jungbunzlauer’s brand name for gellan gum. Gellan gum is an extremely efficient stabilising and suspending agent, even at very low concentrations between 0.02% and 0.05%. High-acyl gellan gum will form soft, elastic and flexible gels with a remarkably low tendency to syneresis upon cooling after hydration by heating to 80-90°C. The exceptional ability to stabilise dispersed particles in solution, without imparting a lot of perceived viscosity, makes TayaGel® the product of choice for products like plant-baseddairy alternatives, chocolate milk and fruit drinks with pulp. At higher concentrations, the special soft gelling properties make it suitable for applications in confectionary products, jams and fruit preparations, puddings, pie fillings, icings and frostings, as well as dairy-based products such as ice cream and yoghurt.
Categories
- Ingredients
- Health & Nutrition