TayaGel® Modus
Key Features of TayaGel® Modus
This innovative texturant forms elastic, firm, and slightly brittle gels, offering formulators a versatile and high-performing alternative to gelatine in desserts. TayaGel® Modus empowers product developers to explore new textures and applications, enabling creativity across the food, beverage, and nutrition sectors.
As part of Jungbunzlauer’s commitment to trusted, high-quality, and sustainable solutions, TayaGel® Modus simplifies formulation challenges and supports innovation for today’s evolving consumer expectations.
Crystal-clear gels with outstanding gel strength
Elastic, firm, and slightly brittle texture
Label-friendly and vegan
Sustainable and bio-based
Mouthfeel enhancement
Stabilisation
Gelling
Thickening
Suspension
Effective across a broad pH range
Application Areas
Beverages
- Enhances texture and structure in a wide range of beverage applications.
- Ensures a crystal-clear, visually appealing product.
- Provides processing flexibility and smooth flow.
Desserts / Confectionery
- Enables the creation of great transparent jellies and dessert gels.
- Offers a strong vegan alternative to gelatine, supporting clean label and plant-based trends.
- Delivers a pleasant, elastic, and slightly brittle texture for superior mouthfeel.
Quality and certifications
Jungbunzlauer TayaGel® Modus is Kosher and Halal certified. TayaGel® Modus 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.
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
