Plant-Based Low-Acyl Gellan Gums : natural texturizing ingredient

Jungbunzlauer has expanded its portfolio of natural texturizing ingredients with the introduction of TayaGel® LA, a low-acyl gellan gum designed to meet growing market demand for plant-based and clean-label formulation solutions.

Jungbunzlauer’s new product offers food manufacturers enhanced suspension capabilities and gel formation at minimal usage levels while maintaining clarity and smooth texture. This makes the natural texturizing ingredient particularly suitable for applications where sensory qualities and visual appeal are critical.

The launch of TayaGel® LA strengthens the company’s existing range of texturants that includes various xanthan gum grades and high-acyl gellan gum options. This builds on Jungbunzlauer’s strategic investments in production capacity, technical expertise through recent acquisitions, and specialized personnel, all of which demonstrate a commitment to addressing complex formulation challenges across food, beverage, and nutritional product categories.

Image Credit: Jungbunzlauer