TayaGel^® Gellan Gum

TayaGel^® HA (high acyl gellan gum) is a bio-based, naturally occuring gelling, suspending and stabilising agent with extraordinary and useful properties. At very low concentration, it exhibits high stabilising and suspending properties with high pseudoplastic solutions. Full hydration will be obtained by heating to 85 °C – 95 °C; upon cooling TayaGel^® HA solutions will form soft, elastic and flexible gels with remarkable low tendency to syneresis. These gels do not show a thermal hysteresis, i.e. they set and melt at the same temperature between 70 °C and 80 °C.     

TayaGel^® HA is used as extremely efficient stabilising and suspending agent, providing a smooth fluid gel structure, even at concentrations between 0.02 – 0.05%. It is mainly used as stabiliser in dairy and dairy alternative beverages, but also for pulp stabilisation in fruit drinks. With its special soft gelling properties at higher concentration, additional applications are in confectionary products, jams or fruit preparations, puddings, pie fillings, icings or frostings, and dairy products such as milk drinks, ice cream and yoghurt. TayaGel^® HA-D with special emphasis on dairy applications offers the best choice to create excellent stabilised products.