TayaGel® LA Low Acyl Gellan Gum
Key Features of TayaGel® LA
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.
Gelling agent
Creation of firm, brittle and fluid gels
Suspend particles for even distribution
Thin mouthfeel
Clear and smooth appearance
Heat stable (thermoresistant)
Stable across a wide pH range
Low usage levels
Vegan and non-GMO
Quality and certifications
Most of Jungbunzlauer’s gellan gum grades are manufactured without the use of GMO and only traceable non-GMO raw materials are used. Therefore, there are no GMO labelling requirements for Jungbunzlauer gellan gum according to regulations (EC) No 1829/2003 and 1830/2003.
Jungbunzlauer TayaGel® LA is Kosher and Halal certified. TayaGel® LA is also suitable for vegetarian and vegan diets. To demonstrate our strict quality and food safety policy, the production facility Pernhofen is certified according to ISO 9001, FSSC 22000, and Responsible Care schemes.
Application Areas
Beverages / Dressings
- Stabilisation of insoluble particles
- Stabilisation of emulsions
Bakery
- Bakery fillings
- Bakery dry mixes
- Icings and frostings
Fruit & Vegetables
- Fruit preps
- Dairy products with fruit preps
- Non-standardised jams
Desserts / Confectionery
- Jellies
- Dessert gels
- Chewy confectionery
Personal care
- Mouthwash
- Lotions & serums
- Shower products
Want to know recommended usage level? Download the flyer and more
Labelling & regulatory information
All Jungbunzlauer food grade gellan gum types fulfil the purity requirements of all relevant food regulations.
In the European Union, gellan gum is listed as a generally permitted food additive (E 418) and may be added to all foodstuffs, following the quantum satis principle, with only few limitations as found in regulation (EC) 1333/2008.
In the USA the Food and Drug Administration (FDA) has affirmed gellan gum as a food additive permitted for direct addition to food for human consumption (21 CFR Sec. 172.665).
INCI
Gellan Gum
EC No
275-117-5
CAS No
71010-52-1
E-No
E 418
