Product description

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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Specifications

Categories Additives incl. Flavourings & ColoursEmulsifiers, Stabilisers, Thickeners; Finished Food CategoriesBakery; Finished Food CategoriesConfectionery; Specialised Finished ProductsFunctional beverages; Finished Food CategoriesSweet & Savoury Spreads
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from Austria
Certifications Gluten-free; Halal; Kosher; Natural; Sustainable; Vegan; Vegetarian

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