Bakery

TayaGel® Gellan Gum Low Acyl

TayaGel® LA allows to create brittle and clear gels while also stabilising clear beverages with high efficiency.
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Product Range

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Xanthan Gum in gluten-free bread

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New generation of healthy baking powder Excellent baking results|zero sodium contribution and substitution of phosphates

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Solutions for clear protein waters

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Taste and flavour modulation with organic acids in sugar confectionery

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Consumer study: What we didn’t know about minerals – a consumer study about mineral perception

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Creating texture in gluten-free bread with Xanthan Gum

Tricalcium Citrate

Tricalcium citrate is used for fortification or for its technological functionalities. Due to its high bioavailability, it is preferred over inorganic calcium sources.

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