Gelling

TayaGel® Modus

This innovative vegan, kosher, and halal texturant forms elastic, firm, and slightly brittle gels, offering formulators a versatile and high-performing alternative to gelatine in desserts and more.

TayaGel® LA (Low Acyl Gellan Gum)

TayaGel® LA allows to create brittle and clear gels while also stabilising clear beverages with high efficiency.
  1. Technical Article

Optimising texture in plant-based foods

  1. Application Card

Mineral fortification in dairy alternatives

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.

Calcium Lactate Gluconate

This mixture of calcium lactate and calcium gluconate is widely used in pharmaceuticals, food and beverages as calcium source with outstanding characteristics.

TayaGel® HA (High Acyl Gellan Gum)

TayaGel® HA is a highly efficient and compatible stabiliser, providing soft and elastic gels at higher dosage.

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