TayaGel® Gellan Gum High Acyl

TayaGel® gellan gum high acyl is a highly efficient and compatible stabiliser, providing soft and elastic gels at higher dosage.

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CAS Registry Number[71010-52-1]
E-NumberE418

Introduction

TayaGel® gellan gum high acyl is a bio-based, naturally occurring 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® gellan gum high acyl 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® gellan gum high acyl 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® gellan gum high acyl D with special emphasis on dairy applications offers the best choice to create excellent stabilised products.

Functions

This ingredient offers you the following excellent functions.

Gelling
Mouthfeel
Stabilisation
Suspension
Thickening

Specifications

Jungbunzlauer offers two types of TayaGel®.

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

Standard packaging for Jungbunzlauer TayaGel® is a 20kg 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°C 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

Legal aspects

In Europe, gellan gum is listed as generally permitted food additive (E418) and may be added to all foodstuffs, following the ‘quantum satis’ principle, as long as no special regulation restricts the use (cf. Regulation (EC) No 1333/2008).

In the USA the Food and Drug Administration (FDA) has affirmed gellan gum as food additive permitted for direct addition to food for human consumption in accordance with 21 CFR § 172.665.