TayaGel® Gellan Gum

CAS Registry Number:

[71010-52-1]

Chemical Formula:

-

E-Number:

E418

Questions

Send us an email via contact form.
Find your regional contact.


More information about TayaGel® Gellan Gum:

General information

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.

Specifications

Jungbunzlauer offers two types of TayaGel®.

  • TayaGel® HA: high acyl gellan gum, food grade
  • TayaGel® HA-D: high acyl gellan gum for dairy application, food grade


Standard packaging for Jungbunzlauer TayaGel® is a 20 kg net polyethylene-lined, corrugated cardboard box.

Specifications are available upon request.

Properties

  • High stabilising and suspending properties
  • High viscosity at very low concentration
  • Soluble in hot water (full hydration at 85-95 °C)
  • Swelling in cold water, adjustable by sodium content
  • High pseudoplasticity (shear-thinning)
     
  • Soft, elastic and non-brittle gels after heating
  • Gels with no thermal hysteresis (setting and melting temperature between 70 and 80 °C)
  • Gels with no syneresis
     
  • HTST/UHT processible
  • Compatible with all commercial thickeners and stabilisers
  • Resistant in pH ranges between pH 3-13

Applications

  • Bakery
  • Confectionery
  • Dairy
  • Dairy Alternatives
  • Desserts, Ice Cream
  • Fruit Preparations, Sweet Spreads
  • Plant-based Products
  • Sauces, Dressings, Seasonings
  • Juice Drinks
  • Plant-based
  • RTD Tea and Coffee
  • Sports and Energy Drinks
  • Colour Cosmetics
  • Hair Care
  • Oral Care
  • Skin Care
  • Soap and Bath Products

Documents

Folder
Product Range
Bio-based ingredients
Folder
Xanthan Gum
A hydrocolloid with outstanding properties

Products smartfinder

Jungbunzlauer offers a broad variety of high quality products. Get the best matches for your application:

Services

Discover more.

Downloads

Get our latest literature and articles.

Careers

Be part of our journey.

Locations

Our global network represented in all major markets.