Jungbunzlauer, a Switzerland-based producer of high-quality, sustainable ingredients from natural sources, is expanding its texturants portfolio with TayaGel LA, a low-acyl gellan gum.
Texturants are unique ingredients that are added to food and beverages to improve mouthfeel, viscosity, binding, releasing, consistency, stability.
TayaGel LA offers superior suspension performance and strong gels at minimal use levels.
It provides a smooth mouthfeel and clear appearance, making it ideal for applications prioritising clean taste and visual appeal.
The launch of TayaGel LA is said to address the growing demand for plant-based and label-friendly formulations.
It enhances the company’s existing texturants range, which includes a comprehensive range of xanthan gum grades, both high-acyl and low-acyl gellan gums, and customised blends.
The products support superior suspension and gel formation, catering to diverse application needs in the food and beverage industry.
In March 2024, Jungbunzlauer acquired AGI (Alliance Gums & Industries), a France-based expert blending company that creates formulated texturising solutions.
Also, the company has expanded the biogum capacity at its Port Colborne, Canada site, and added senior specialists to the team to strengthen its texturants expertise.
Jungbunzlauer texturants VP Jens Birrer said: “With TayaGel LA, we’re expanding the possibilities for formulators seeking reliable, high performing, naturally derived texturant solutions.
“Our expert team works side by side with customers to ensure the desired texture is achieved when integrating or switching texturants or combining with our other products such as TayaGel HA.
“Produced with the same reliability, expertise and high-quality that define Jungbunzlauer’s wider product portfolio, including acidulants, sweeteners and mineral salts, these texturant offerings enable us to support customers across a wide variety of food, beverage and nutrition applications with more consistent results.”
