Jungbunzlauer has launched a high acyl gellan gum under the brand name TayaGel. 

Gellan gum is widely permitted as a food additive used in a growing variety of food and non-food products. High acyl gellan gum is an “outstanding stabilizer” for various food products, most notably in dairy, dairy-alternative and other beverages, according to Jungbunzlauer.

“The biggest growth drivers today for gellan gum are plant-based dairy alternative beverages, which have evolved from niche to mainstream,” Jens Stomps, product group manager for Jungbunzlauer’s product group Biogums, tells FoodIngredientsFirst. 

Gellan creates a soft gel-like structure that helps stabilize 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 kinds of water-based products that require stabilization. 

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

The use of gellan gum is easily integrated into typical preparation methods of dairy or dairy alternative products. “The powder can easily be added into the desired liquids and then processed using common UHT processes,” explains Stomps. 

“During the different heating steps employed, the gellan gum fully hydrates and develops its unique fluid gel network which stabilizes the dairy or dairy alternative products.” 

Texture challenges 
When we talk about mouthfeel, we are actually talking about texture, notes Stomps. “And the texture of food very much influences whether or not we perceive something as ‘tasty’ or not. It’s not only the taste on our tongue or the smell in our nose, but also very much how it feels.”

only if the combination of taste, smell, and mouthfeel works together and is harmonious something is considered “tasty,” she notes. Gellan gum is a highly functional hydrocolloid produced through controlled non-GMO fermentation using renewable feedstock.

The use of stabilizers in beverages is a challenging task as with stabilization, there often comes viscosity. With gellan gum, the stabilization is achieved by a fluid network, stabilizing already at very low concentrations. 

“This allows stabilization without altering the actual mouthfeel of the beverage.”

A rich history The name TayaGel is a tribute to the production location of the company’s gellan gum and xanthan gum in Austria. 

For almost four decades, Jungbunzlauer has produced high-quality xanthan gum in Austria and supported its customers worldwide to stabilize their products with a wide range of highly functional special grades. 

Building on this experience, Jungbunzlauer has developed the capacities and capabilities for gellan gum production at its plant in Pernhofen, Austria.

Stomps says there are plans to expand the company’s portfolio. “You may expect more gellan gum grades from Jungbunzlauer in the future.”