TayaGel® Gellan Gum Low Acyl

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

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

Introduction

TayaGel^® LA 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. The hydration temperature can be modulated depending on cation conditions, ranging from <30°C to >85°C. Upon cooling TayaGel^® LA solutions will form hard, and brittle gels in the presence of Ca2+ cations. These gels do show a thermal hysteresis, i.e. they set at lower temperatures and come with high melting temperatures – providing also bake stability.

TayaGel^® LA 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 used as stabiliser in soft and fruit drinks which require clarity of solution and no additional body added. With its special gelling properties at higher concentration, additional applications are in confectionary products, dessert gels, jams or fruit preparations, puddings, pie fillings, icings or frostings, and other bakery applications.

TayaGel^® LA is produced to provide clear solutions and gels when fully hydrated.

Functions

This ingredient offers you the following excellent functions.

Gelling
Stabilisation
Suspension
Thickening

Specifications

Jungbunzlauer offers one types of TayaGel^® LA

TayaGel^® LA: 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 and cold water, depending on the available ions (Na+, Ca2+)
Clear solution and gels after full hydration
High pseudoplasticity (shear-thinning)
Hard and brittle gels after setting with Ca2+-cations
Gel-setting temperatures adaptable with cations
Bake stable gels with melting temperatures Gels above 120°C
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.

Being a polymer, gellan gum is exempted from REACH registration. Also, no monomer registration is required for this substance.