Jungbunzlauer has earlier 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.
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.
AFBR has the opportunity to interview Mr D. Buser, Product Group Manager of Jungbunzlauer to find out more on the new product application for the Asian market. The following are excerpts from the interview:
Do you foresee the strong application of this new gellan gum (TayaGel®) for Asian customers ?
We see a number of growing product categories for TayaGel® in Asia. In the food segment the most important applications are dairy alternative drinks, plant-based waters and innovative dairy products.
In the non-food segment, we observe a growing interest in gellan gum from the personal care industry, in particular for skin care products.
What makes TayaGel® unique from other gellan gum found in the market ?
Our current offering comprises of 2 high acyl gellan gum grades: TayaGel® HA, our general-purpose product, and TayaGel® HA-D, which offers the same functionality and performance, adding specific compatibility with dairy compounds.
Our high-quality, non-GMO gellan gum is produced in our fully backward integrated production plant in Pernhofen, Austria. We also take advantage of our vast experience in producing xanthan gum and utilising state-of-the-art production technology with a strong focus on sustainability.
TayaGel® is available worldwide through our sales organisation and distribution partners, offering excellent service and comprehensive support.
With growing demand for natural (no artificial)/functional beverages and dairy alternatives (eg. almond milk, soymilk etc), how could TayaGel® fit into this profile in terms of application ?
TayaGel® fits perfectly well into these applications. The gellan gum is easily integrated into typical preparation methods used for functional beverages and dairy alternative products. The powder is simply added into the desired liquids and then processed using common UHT processes. During the different heating steps employed, the gellan gum fully hydrates and develops its unique fluid gel network which stabilises the liquid, without altering the actual mouthfeel of the beverage. This is one of the most important benefits of gellan gum compared to other stabilisers in the market.
