TamaGum™
Applications.

High cling, acid stability (pH 2.5+), and phase separation prevention for ketchups, chili sauces, and gravies.

Emulsion stability, oil droplet suspension, and smooth mouthfeel in full-fat and low-fat dressing systems.

Controls ice crystal growth, prevents recrystallization during thermal shock, and enhances melt-down creaminess.

Stabilizes cocoa particles and insoluble calcium in plant milks, oat drinks, RTD tea, and yogurt beverages.

Provides clean elastic set, syneresis control, and gel strength in fruit spreads, jellies, and confectionery.

Improves dough viscosity, moisture retention, volume, and crumb structure as a natural binder in gluten-free breads.

Enhances strand elasticity, cook yield, firmness, and oil barrier properties during deep frying.

Prevents hardening over shelf life, controls water activity, and improves chewing texture in high-protein snacks.