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TayaGel® LA: Innovative gelling for food & drinks

Jungbunzlauer’s low-acyl gellan gum, is a bio-based, naturally occurring polysaccharide produced by fermentation. With outstanding gelling and texturising performance, it forms clear, high-strength gels even at low concentrations.In beverages, TayaGel® LA can form a clear fluid-gel network that keeps insoluble mineral salts and even larger particles uniformly suspended. Beyond drinks, bakery fillings, icings, jellies, gummies and layered desserts.

Jungbunzlauer’s low-acyl gellan gum, is a bio-based, naturally occurring polysaccharide produced by fermentation. With outstanding gelling and texturising performance, it forms clear, high-strength gels even at low concentrations. In beverages, TayaGel® LA can form a clear fluid-gel network that keeps insoluble mineral salts and even larger particles uniformly suspended. Beyond drinks, bakery fillings, icings, jellies, gummies and layered desserts also stay perfectly set thanks to the versatile gelling performance of TayaGel® LA.Whether the challenge is suspending particulates, creating clear solutions or gels, or delivering a heat-stable product, TayaGel® LA empowers formulators to deliver naturally better, high-quality products that satisfy the high expectations of today’s quality-conscious consumers.

• Excellent gel strength
• Superior suspension properties
• Heat-stable gels
• Clear solution
• Vegan
• Non-GMO

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