Mouthfeel

  1. Technical Article

Xanthan Gum in gluten-free bread

  1. Application Card

Mineral fortification in dairy alternatives

  1. Technical Article

Optimising texture in plant-based foods

  1. Technical Article

Creating texture in gluten-free bread with Xanthan Gum

  1. Technical Article

Glucono-delta-Lactone in silken tofu

  1. Industry Flyer

Beverage formulation solutions

TayaGel® HA (High Acyl Gellan Gum)

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

Xanthan Gum

Xanthan gum is Jungbunzlauer's hydrocolloid with outstanding properties – being used as stabiliser and thickener in uncountable applications.

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