Gellan gum (E 418) is a fermentation derived polysaccharide used to stabilise, gel and suspend in food and beverage applications. Its functionality can be adjusted to create textures ranging from soft, elastic gel networks to firm, clear gels, and fluid systems with strong suspension at low use levels, supporting precise control of mouthfeel and visual appearance across a wide range of processing conditions.
Different gellan gum types deliver different textural outcomes. Lowacyl gellan gums typically form clear, firm gels, while highacyl grades create softer, more elastic structures. More recent developments extend this range further by combining high clarity with increased gel strength.
Jungbunzlauer offers this breadth of functionality through its TayaGel® gellan gum range, including lowacyl (TayaGel® LA), highacyl (TayaGel® HA) and advanced grades such as TayaGel® Modus. These products are designed to be used individually or in combination thanks to AGI, allowing to finetune firmness, elasticity, suspension efficiency, and clarity to match specific application needs.
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