Tayagel Ha Food Grade 20kg
TayaGel HA (high acyl gellan gum) is a naturally occurring, bio-based gelling, suspending, and stabilising agent with exceptional properties. At very low concentrations, TayaGel HA exhibits high stabilising and suspending capabilities with high pseudoplastic solutions. It fully hydrates when heated to 85°C - 95°C, and upon cooling, forms soft, elastic, and flexible gels with minimal syneresis. These gels do not display thermal hysteresis, setting and melting at the same temperature range of 70°C to 80°C.
Sustainable product
| Product No. | 2039111 |
| Supplier | UNIVAR |
| CAS | 71010-52-1 |
| Synonyms | High Acyl Gellan Gum, Gellan Gum HA, E418 |
| Applications |
Dairy and Dairy Alternatives- Enhances stability and suspension in milk drinks, ice cream, and yoghurt. Used in dairy alternative beverages for maintaining consistency and texture. Pulp Stabilisation in Fruit Drinks- Prevents sedimentation of pulp, ensuring uniform distribution. Confectionery- Forms soft gels in jams, jellies, and fruit preparations, providing superior texture. Baked Goods and Desserts- Used in pie fillings, puddings, icings, and frostings for enhanced texture and stability. Personal Care: Cosmetic Formulations- Utilised in lotions and creams for its stabilising and gelling properties |
| Sustainability Characteristics | Bio-based, Natural |
| Characteristics | Off-white to light tan, Odourless, Swelling in cold water, solubility in hot water, High pseudoplastic (shear-thinning) properties, Gels with no thermal hysteresis (setting and melting at the same temperature), Minimal syneresis, preventing water release, Chemically stable across a wide pH range (pH 3-13), Compatible with all commercial thickeners and stabilisers |
| Benefits |
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Documents
Product Details
Group Name
Gums
Sub Group Name
Gellan gum
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