Hydrocolloids for dairy
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Gellaneer®
Our Gellaneer® gellan gum is a hydrocolloid derived from fermentation.
It brings tailored functionalities to your products - from gelling and texturizing to particle suspension and syneresis control; in applications like dairy, plant-based products, beverages.
Gellaneer® gellan gum a more sustainable and label-friendly alternative to off-trend ingredients like carrageenan, gelatin and MCC. In fact, it’s an approved food additive in the US, EU, China and many other countries with “no specified” acceptable daily intake rating.
- Effective texture building at low dosage
- Excellent suspension capacity prevents precipitation of insolubles during processing
- Leverages the synergistic effect of pectin and gellan resulting in higher shear tolerance/texture recovery and syneresis control
- Improves shelf life stability
Most suitable application: stirred, drinking, set, ambient yogurt.