TayaGel® LA Gellan Gum Low Acyl
powered by Jungbunzlauer
TayaGel® LA
Jungbunzlauer’s low-acyl gellan gum, is a bio-based, naturally occurring polysaccharide produced by fermentation. With outstanding gelling and texturising performance, it forms clear, high-strength gels even at low concentrations.
In beverages, TayaGel® LA can form a clear fluid-gel network that keeps insoluble mineral salts and even larger particles uniformly suspended. Beyond drinks, bakery fillings, icings, jellies, gummies and layered desserts also stay perfectly set thanks to the versatile gelling performance of TayaGel® LA.
Whether the challenge is suspending particulates, creating clear solutions or gels, or delivering a heat-stable product, TayaGel® LA empowers formulators to deliver naturally better, high-quality products that satisfy the high expectations of today’s quality-conscious consumers.
Key properties:
- Excellent gel strength
- Superior suspension properties
- Heat-stable gels
- Clear solution
- Vegan and non-GMO
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Product Range
Recipe cards
Recipe Card: Aloe vera drink TayaGel® LA-CS
Recipe Card: Nate de coco lychee drink TayaGel® LA-CS
Recipe Card: Vegan coconut panna cotta TayaGel® LA
Recipe Card: Fruit topping TayaGel® LA
Recipe Card: Fruit preparation TayaGel® LA HA
Recipe Card: Vegan gel dessert TayaGel® LA-CS and Xanthan Gum
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