Jungbunzlauer has recently announced the launch of high acyl gellan gum under the brand name TayaGel®. Gellan gum is a highly functional hydrocolloid, produced through controlled non-GMO fermentation using renewable feedstock. Gellan gum is widely permitted as food additive used in a growing variety of food and non-food products. TayaGel® is part of the company’s product group Biogums, available through its sales offices and representatives.

High acyl gellan gum is an outstanding stabiliser for various food products, most notably in dairy, dairy-alternatives and other beverages. Gellan creates a soft gel-like structure that helps stabilise suspended particles or droplets, with minimal impact on the mouthfeel. Gellan is therefore ideal for use in beverages that are prone to some form of sedimentation. This functionality can easily be extended to all kind of water-based products that require stabilisation.

Jungbunzlauer is introducing 2 types of high acyl gellan gum namely TayaGel® HA, which is its highly functional, general-purpose product, and TayaGel® HA-D, which offers the same functionality and adds specific compatibility with dairy compounds.

The name TayaGel is a tribute to the production location of its gellan gum and xanthan gum in Austria. For almost 4 decades, Jungbunzlauer produced high-quality xanthan gum in Austria and supports customers worldwide to stabilise their products with a wide range of highly functional special grades. Building on this vast experience, Jungbunzlauer  has developed the capacities and capabilities for the production of gellan gum at its plant in Pernhofen, Austria.

For further product information, please contact Jungbunzlauer’s sales force and partners directly or click HERE